Ingredients:

  • 4 cups (950ml) cold water
  • ¼ cup (50g) kosher salt
  • ¼ cup (50g) granulated sugar
  • 2 cloves garlic, crushed
  • 1 tablespoon black peppercorns, cracked
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 8 chicken legs (about 2 lbs / 900g total)
  • 2 cups (250g) all-purpose flour
  • 2 tablespoons cornstarch (cornflour)
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • ½ cup (120ml) buttermilk
  • 2 cups (475ml) vegetable oil, for frying

Instructions:

  1. Combine brine ingredients in a large bowl until salt and sugar dissolve. Submerge chicken legs in the brine, ensuring they are fully covered. Refrigerate for at least 2 hours, or up to overnight.
  2. In a shallow dish, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using). In another shallow dish, whisk together eggs and buttermilk.
  3. Remove chicken from brine and pat dry with paper towels. Dredge each chicken leg in the flour mixture, then dip in the egg mixture, and then dredge again in the flour mixture, ensuring it's fully coated.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 325°F (160°C). Use a thermometer to monitor the temperature.
  5. Carefully place chicken legs in the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Maintain the oil temperature around 300-325°F (150-160°C).
  6. Fry for about 20-25 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oil and place on a wire rack lined with paper towels to drain excess oil. Serve immediately and enjoy!