Prep Time: 15 minutes | Cook Time: 15 minutes
- 2 lbs chicken legs
- 3 cups pickle brine
- 2 cups flour
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp fresh ground pepper
- 2 Tbsp salt
- 2 cups buttermilk
- vegetable oil
In a large bowl or gallon zip-lock bag, mix together chicken legs and pickle brine. Place in the fridge and marinade overnight.
In a large bowl mix together flour, paprika, garlic powder, cayenne pepper, ground pepper, and salt. In a separate bowl add buttermilk.
Take chicken out of brine and shake excess brine off. Dip in buttermilk then in flour mixture. Set on wire rack and let sit 30 minutes.
Meanwhile heat 4 inches of oil to 350ºF in a large dutch oven or cast iron skillet. Add a few pieces of chicken to the oil and cool until golden brown and thickest part of chicken reaches 165ºF. Drain on paper towels and serve.
Serve this fried chicken with a bit of hot sauce and pickles.
If you do not have enough pickle brine add apple cider vinegar to get to 3 cups.
Serve this Fried Chicken with Southwestern Chopped Salad.