2 1/2 pounds bone-in chicken legs (drumsticks)
1 1/4 cup buttermilk
1/4 cup red hot sauce
1 1/2 cups flour
3 cups vegetable oil
2 tablespoons vegetable oil
2 tablespoons ground cayenne
1 1/2 tablespoons garlic powder
3 1/2 tablespoons Kosher salt, divided
1 teaspoon fresh ground black pepper
Put the chicken legs in a large zip-top bag.
Add the buttermilk and hot sauce, and mix together, massaging the chicken until it's fully coated with the mixture.
Place the bag in the refrigerator, and allow to marinate for at least 30 minutes, up to overnight.
When ready to cook, remove the chicken from the refrigerator.
In a medium mixing bowl, combine the flour, black pepper and 2 tablespoons of salt.
Use tongs to remove each chicken leg from the bag, shaking off any excess marinade.
Dip the chicken legs in the flour mixture, coating the chicken on all sides.
Shake off any excess flour mixture, transfer onto a tray, and allow chicken to sit for 15 minutes.
While the chicken is sitting, heat 3 cups of vegetable oil in a cast iron skillet or heavy bottom pan, over medium-high heat. (Oil temp should reach 350 F).
Pick up each chicken leg and dip it again in the flour mixture, giving each a double coating.
Shake off excess flour, and carefully place each drumstick in the skillet, in a single layer.
Reduce heat to medium-low, and allow the chicken to fry until the crust is golden brown and the meat is cooked all the way through, about 25 to 30 minutes. Turn over the drumsticks halfway during cooking.
When chicken is done cooking, remove from the skillet and place on a paper towel to drain.
While the chicken is frying, prepare the hot sauce. In a mixing bowl, combine the remaining 2 tablespoons of vegetable oil, cayenne, garlic powder and remaining 1 1/2 tablespoons of salt. Mix until fully blended.
Pour or brush the hot sauce directly onto the chicken once it is out of the skillet. The more sauce you use, the hotter the chicken will be.
Serve the chicken legs on individual plates or place them all on a large serving dish.
Make the chicken ever hotter by drizzling hot sauce on top right before serving (optional).
