Step 1

Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.

Step 2

Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.

Step 3

Place an oven-safe cooling rack overtop of a baking sheet.

Step 4

Remove chicken one piece at a time from buttermilk.

Step 5

Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.

Step 6

Preheat Air Fryer to 390°.

Step 7

Place Parchment round in bottom of air fryer so chicken doesn't stick to bottom.

Step 8

Lay chicken in a single layer in Ninja Foodie or Air Fryer so the pieces aren't touching.

Step 9

Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with olive oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.

Step 10

Enjoy!

Step 11

6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)

Step 12

Preheat oven to 300F.

Step 13

Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.

Step 14

Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.

Step 15

Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.

Step 16

Remove chicken one piece at a time from buttermilk.

Step 17

Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.

Step 18

Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)

Step 19

Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.

Step 20

Remove the chicken to the cooling rack and repeat with remaining chicken.