Dry the chicken: Pat the chicken legs dry with paper towels to remove excess moisture. This will help the breading stick better.

1. Season the flour: In a shallow dish or large bowl, combine the flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper (if using). Stir to combine.
2. Prepare the wet mixture: In a separate shallow bowl, whisk together the eggs and buttermilk until smooth and fully combined.
3. Bread the chicken: Dip each chicken leg into the egg mixture, allowing any excess liquid to drip off. Then coat the chicken in the seasoned flour mixture, pressing gently to ensure an even coat. Dip it back in the egg mixture and coat again with the flour mixture for an extra crispy crust.
4. Let the breaded chicken rest: Once all the chicken legs are breaded, let them rest for about 10 minutes to allow the coating to set.
5. Heat the oil: Pour enough vegetable oil into a large skillet or deep frying pan to cover the chicken about halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of flour into it — if it sizzles, the oil is ready.
6. Fry the chicken: Carefully add the chicken legs to the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 10-12 minutes on each side, or until the coating is golden brown and crispy. Use tongs to flip the chicken halfway through the cooking time. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
7. Drain and rest: Once the chicken is cooked, transfer the legs to a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
8. Serve hot: Serve the fried chicken legs while they’re hot, and enjoy them with your favorite sides such as mashed potatoes, coleslaw, or cornbread.