Step 1

Bring the chicken pieces out of the refrigerator and allow to rest on the counter for 20 minutes to remove the chill and bring the chicken closer to room temperature.

Step 2

To a cast iron pan, Dutch oven or non-stick 12-inch skillet, add oil. Heat oil over medium-high heat to the temperature of 325 degrees Fahrenheit.

Step 3

Prepare the chicken legs by thoroughly patting dry with paper towels.

Step 4

In a large bowl or large Ziploc bag mix together the dry ingredients; flour, garlic powder, onion powder, black pepper, chili powder and paprika.

Step 5

Dip chicken into seasoned flour mixture and roll to coat.

Step 6

Lay each chicken leg carefully down into the hot oil using tongs.

Step 7

Let the chicken cook, flipping every 3-4 minutes, for 10-12 minutes or until the thickest part of the chicken registers 165 degrees Fahrenheit, and the outside of the chicken legs are golden brown. Depending on the size of the chicken legs, you may need a little more or less time.

Step 8

Remove chicken from oil and and allow to rest on a paper-towel lined plate for about 5 minutes to drain any excess oil and cool slightly before eating.