Crispiest Buttermilk Fried Chicken

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Step: 1

Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.

Step: 2

Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.

Step: 3

Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.

Step: 4

Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.

Step: 5

Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).

Step: 6

Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Per Serving: 538 calories; protein 49g; carbohydrates 39.1g; fat 19.1g; cholesterol 151.7mg; sodium 3838.3mg.

Depriving yourself can lead to lot of eat , 2.00 AM snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). It means , if we always order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

When it comes to eat on evening , overeating or eating too much of the wrong item of food will make lead to bad habit on sleeping. On the flip side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to sleep .