Buttermilk Fried Chicken - cooking recipe

Ingredients

6 large chicken legs
2 cups buttermilk
4 cups all-purpose flour
1 tablespoon garlic salt, to taste
1 tablespoon onion salt, to taste
1 tablespoon paprika, to taste
1 tablespoon ground coriander, to taste
1 tablespoon parsley flakes, to taste
1 tablespoon cayenne pepper, to taste
1 tablespoon salt
1 tablespoon pepper
vegetable oil (for frying)

Preparation

Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
Place chicken legs in hot oil and cook until golden brown.