INGREDIENTS
2 cups buttermilk (500 ml)
4 teaspoons cayenne pepper (20 ml)
8 chicken legs, fat removed
3 cups all purpose flour (375 ml)
3 cups vegetable oil (375 ml)
DIRECTIONS
1. In two separate glass bowls add one cup of buttermilk, 1 tsp cayenne pepper, salt and pepper to taste and 4 chicken legs. Stir until well coated. Refrigerate to allow to marinate for up to 24 hours.
2. In a large, shallow pan, combine flour with 3 tbsp of salt and remaining cayenne pepper. Dredge chicken legs, one at a time, in mixture, shaking off excess.
3. In a large heavy bottom skillet, heat oil to 350 F on a deep fry thermometer.
4. Carefully chicken legs carefully, ensuring there is plenty of room between them to allow them to cook. Cook each side for 10 minutes. Turning them often until they chicken legs are golden brown and juices run clear. Internal temperature is about 165 F, then allow an additional 10 minutes of cooking. When cooked, place chicken on paper towels to drain. Season with salt and pepper if desired.
5. Return oil temperature to 350 F. Repeat with remaining chicken.
