Ingredients:

  • 4 cups (950ml) Water
  • 1/4 cup (55g) Kosher Salt
  • 1/4 cup (50g) Granulated Sugar
  • 2 tablespoons (15g) Paprika
  • 1 tablespoon (6g) Garlic Powder
  • 1 tablespoon (6g) Onion Powder
  • 1 teaspoon Black Peppercorns, lightly crushed
  • 1 teaspoon Dried Thyme
  • 6-8 Chicken Legs (about 2.5-3 lbs / 1.1-1.4 kg)
  • 2 cups (240g) All-Purpose Flour
  • 1/4 cup (30g) Cornstarch
  • 2 tablespoons (15g) Paprika
  • 1 tablespoon (6g) Garlic Powder
  • 1 tablespoon (6g) Onion Powder
  • 1 tablespoon (8g) Dried Oregano
  • 1 teaspoon Ground Black Pepper
  • 1/2 teaspoon Cayenne Pepper (optional, for heat)
  • 1 teaspoon Salt
  • 2 large Eggs, beaten
  • 1/2 cup (120ml) Milk or Buttermilk
  • 4 cups (950ml) Vegetable Oil or Peanut Oil (for high-heat frying)

Instructions:

  1. Combine brine ingredients in a large bowl, stir to dissolve. Submerge chicken legs in the brine, ensuring they are fully covered. Refrigerate for at least 4 hours, or preferably overnight.
  2. In a shallow dish, combine flour, cornstarch, and spices for the dredge. In another shallow dish, whisk together eggs and milk/buttermilk.
  3. Remove chicken legs from the brine and pat them completely dry with paper towels. Dredge each leg in the flour mixture, then dip in the egg mixture, and then dredge again in the flour mixture, ensuring a thorough coating.
  4. Heat oil in a large skillet or Dutch oven over medium-high heat to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
  5. Carefully add chicken legs to the hot oil, ensuring not to overcrowd the pan (work in batches if necessary). Fry for 6-8 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove fried chicken legs from the oil and place them on a wire rack to drain excess oil. Let them rest for a few minutes before serving.