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1
The day before frying the chicken, make the dry rub.
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2
Then combine the buttermilk and half of the dry rub (keep the remaining dry rub for the next day) in a large bowl.
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3
Add the chicken to the mixture and refrigerate for a minimum of four hours or up to 24 hours, the longer the better.
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4
When youre ready to fry the chicken, mix the remaining dry rub, flour, the salt, and sugar in a doubled brown paper bag.
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5
Add the chicken, a few pieces at a time, and shake the bag.
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6
Remove the chicken from the bag and shake off the excess flour.
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7
Place the coated chicken pieces on a wire rack over a foil-lined baking sheet.
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8
Repeat the process until all of the chicken has been coated.
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9
Let the chicken rest for a minimum of 20 minutes before frying.
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10
Next heat the oil in a heavy stock pot or Dutch oven, using a candy/deep fry thermometer to track the temperature.
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11
When the oil reaches 300 degrees F, add the chicken legs to the oil.
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12
Make sure to keep the temperature of the oil below 350 degrees F. Fry for 20 minutes and then remove and place chicken on paper towels to drain.
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13
While the legs are draining, add the wings to the oil and fry for 15-20 minutes.
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14
Again remove and drain.
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15
Let cool for 5 minutes before serving.
