Add all ingredients from the buttermilk brine together and mix with a whisk. Cut the chicken legs into 3 pieces so you have one drumstick and one thigh split in two. Marinate the buttermilk brine overnight in the fridge.
The next day remove the chicken from the fridge about 30 minutes before you plan to fry.
Set your deep fryer to 325°F. Mix the spices together for the spice blend. Save a small bowl of the spice blend for garnishing the chicken and put the rest into a bowl with the flour and cornstarch and about 1 tbsp of salt. Mix. Set beside the deep fryer.
Once the oil is hot, it's time to fry the chicken. Begin by dipping the buttermilk-soaked chicken into the seasoned flour and dredging until all the chicken is completely covered. No wet spots left.
Fry at 325°F/165°C in batches, for about 10-15 minutes or until the inside reaches a temperature of 165°F/ 75°C and the outside is golden brown.
When it's ready, season the chicken with salt and the spice mixture. Rest the chicken 5-10 minutes on a resting rack or paper towel.
Serve the chicken with honey mustard sauce or spicy mayo and enjoy!