Crispiest Buttermilk Fried Chicken

Name: Crispiest Buttermilk Fried Chicken
Total time: 150
Yield: 8
Ingredients: cold water to cover; ¼ cup kosher salt; 8 skinless chicken legs; 3 cups all-purpose flour, divided; 1 cup buttermilk; 1 ¼ tablespoons baking powder; 2 teaspoons salt; 2 teaspoons cayenne pepper; 1 ½ cups canola oil, for frying

Recipe by Sharon L from allrecipes.com

Dinner 3 Hr. 30 Mins.

Ingredients

8 servings

•

cold water to cover
•

¼ cup kosher salt
•

8 skinless chicken legs
•

3 cups all-purpose flour, divided
•

1 cup buttermilk

•

1 ¼ tablespoons baking powder
•

2 teaspoons salt
•

2 teaspoons cayenne pepper
•

1 ½ cups canola oil, for frying

Instructions

Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).