For Buttermilk Brine

In a large bowl, add buttermilk and season with cajun seasoning, garlic pepper, and seasoning salt.

Add in the egg and whisk until well incorporated.

Add clean chicken to the buttermilk mixture and submerge.

Allow chicken to marinate for at least one hour or up to overnight.

For Frying

In a large dutch oven, add enough oil to cover the chicken, at least 1 cup to 1 cup and half of oil.

Bring oil to 325 degrees on medium heat.

While oil is heating, make flour mixture for breading.

To another bowl, add flour, cajun seasoning, garlic pepper, and seasoning salt.

Whisk to fully incorporate.

Add chicken to the breading one at a time and add to the hot oil one by one.

Once all chicken pieces are in the oil, cover the dutch oven halfway with the lid and allow the chicken to fry for 7 minutes.

After 7 minutes, flip the chicken to the other side and continue to cook for another 7 minutes until cooked through.

Chicken is done when they are floating at the top of the oil and they are golden brown on all sides and juices run clear. *Use a thermometer to confirm cooking. The thickest part of the chicken should read 165 degrees.

Carefully remove chicken from hot oil and place on paper towels to drain. Finish with a pinch of flaky kosher salt on each drumstick and serve hot.