FRIED CHICKEN LEGS

• 1 tablespoon seasoned salt 
• 1 teaspoon black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 10 Chicken legs
• 2 cups all-purpose flour
• 1 tablespoon cornstarch
• Vegetable oil (for frying)

• Whisk salt,  black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season flour with spices above, including starch. Then taste a pinch before you put the chicken inside.
• Place chicken in a medium bowl, rinse well.
• Pour oil into a 10"–12" cast-iron skillet or other heavy skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.. Place flour mixture inside a freezer bag . Place 5 pieces of chicken in the bag to cover all pieces with flour and ziplock the bag and shake well .  Remove the chicken and shake off the excess flour Fry chicken  got 12 to 15 minutes  depending on the size of the chicken and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
• Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack or plate lined with a paper towel.
• Repeat with remaining chicken pieces; let cool for at least 5minutes before serving.
• If you don’t have s thermometer it’s ok. Just make sure the chicken is cooked on a medium heat and has a golden brown when removing from pan . If you see any red put it back and cook another five minutes 

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