Preheat oven to 300F
If possible, soak the chicken in salt water (to brine) for up to 24 hours before beginning this recipe, not necessary but recommended - OR soak in buttermilk as explained above^
Place the eggs in one small bowl, beat them, set aside
Put the flour and spices in a medium second bowl. Stir the spices well into the flour.
Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.
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.
Place your oil in a large dutch oven or stockpot over medium-high heat. (You can use a deep fryer if you'd rather as well)
Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
Remove the chicken to the cooling rack and repeat with remaining chicken.
Bake for 35-45 minutes until an inserted thermometer reads 165F