Southern Fried Chicken Legs



  • 3 qts. water
  • 1 cup white vinegar
  • 1 cup lemon juice
  • 3/4 cup kosher salt
  • 1/2 cup honey
  • 1 yellow onion
  • 8 cloves garlic
  • 12 leaves fresh sage
  • 2 sprigs of rosemary, stems removed
  • 1 dozen chicken legs
  • 2 1/2 cups buttermilk
  • 5 cups flour
  • 1/4 cup cornstarch
  • 2 oz. garlic powder
  • 3 teaspoons ground black pepper
  • Oil, for frying


  1. Brining the chicken legs: combine all ingredients and blend in a blender. Place legs and brine in a container and refrigerate for 6-8 hours. Remove chicken from brine and place in another large bowl or dish and cover with buttermilk and refrigerate for another 2-4 hours.
  2. Frying: Make sure your frying oil is heated to 275F. You want to cook your chicken slowly for a nice crispy exterior and juicy interior. Blend your seasoned flour in a bowl and add your chicken to coat. Place floured chicken in oil and fry for 15-17 minutes. Chicken’s interior temperature should be 165F. Place the chicken on a plate or tray lined with paper towels.

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