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Credit: Photography by Lucas Zarebinski

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a resealable plastic bag, soak the chicken legs in the buttermilk for 30 minutes (or up to 12 hours). In a medium bowl, combine the flour, salt and pepper.

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  • Remove the chicken pieces and coat them evenly with the flour mixture; transfer to a parchment-lined baking sheet and let stand for 15 minutes. Coat the chicken again in the flour mixture.

  • Meanwhile, in an extra-large, heavy skillet, heat 3 cups oil to 350°. Carefully add the chicken to the pan and partially cover. Lower the heat to medium-low and fry the chicken, turning occasionally, until the crust is gold-brown and the meat is cooked through, 25 to 30 minutes. (Lower the temperature if the chicken is browning too quickly.) Transfer to paper towels to drain.

  • Meanwhile, stir together remaining oil or melted lard, cayenne, garlic powder and kosher salt. Brush the mixture onto the chicken as it emerges from the skillet. Serve hot with white bread and dill pickle slices.

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