INGREDIENTS
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6 chicken legs
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1 cup all-purpose flour
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1/2 teaspoon salt
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1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
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3/4 teaspoon pepper
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2 teaspoon paprika
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1 teaspoon garlic powder
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1 teaspoon parmesan cheese
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Buttermilk
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1 gallon-size Ziploc bag (optional)