1. Marinate the Chicken

• In a large bowl, whisk together the buttermilk, salt, garlic powder, onion powder, paprika, and cayenne pepper.
• Submerge the chicken legs in the marinade, ensuring they are fully coated.
• Cover and refrigerate for at least 4 hours, preferably overnight, for the best flavor and tenderness.

2. Prepare the Breading

• In a separate bowl, combine flour, cornstarch, salt, black pepper, paprika, cayenne pepper, and baking powder.
• Remove each chicken leg from the marinade, letting excess liquid drip off.
• Dredge the chicken in the seasoned flour mixture, pressing firmly to coat evenly.
• Shake off excess flour and place the coated chicken on a wire rack. Let it sit for 10 minutes to help the coating adhere.

3. Heat the Oil

• In a deep frying pan or Dutch oven, heat peanut oil to 350°F (175°C).
• Use a kitchen thermometer to maintain the temperature and prevent greasy chicken.

4. Fry the Chicken

• Carefully place chicken legs into the hot oil, frying in batches to avoid overcrowding.
• Fry for 12-14 minutes, turning occasionally, until golden brown and crispy.
• Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

5. Drain and Rest

• Remove the fried chicken from the oil and place on a wire rack (not paper towels) to drain excess oil.
• Let it rest for 5 minutes before serving—this helps maintain its crispiness.