1. Brine the Chicken:

• In a large bowl, mix 1 liter of hot water with 20 g of salt, 20 g of sugar, and 10 g of minced garlic until fully dissolved.
• Submerge the chicken legs in the brine, cover, and refrigerate for at least 2 hours, or overnight for best results.

2. Prepare the Coating:

• In a mixing bowl, combine 300 g of flour, 200 g of corn starch, 10 g of sweet paprika, 5 g of black pepper, 10 g of salt, and 10 g of oregano. Stir well to ensure the spices are evenly distributed.

3. Make the Egg Wash:

• Beat 2 eggs in a separate bowl and mix in 100 ml of water. Whisk until smooth.

4. Prep the Chicken:

• Remove the chicken legs from the brine and pat them dry thoroughly with paper towels.

5. Coat the Chicken:

• First, dredge each chicken leg in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour.
• Next, dip the chicken legs into the egg wash, letting any excess drip off.
• Finally, dredge the chicken legs in the flour mixture again, pressing firmly to ensure the coating sticks.

6. Heat the Oil:

• Fill a deep skillet or pot with vegetable oil, about 2-3 inches deep. Heat the oil to 350°F (175°C).

7. Fry the Chicken:

• Carefully place the coated chicken legs into the hot oil, ensuring not to overcrowd the pan. Fry in batches if needed.
• Cook the chicken legs for 12-15 minutes, turning occasionally for even browning. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

8. Drain and Serve:

• Remove the fried chicken legs from the oil and place them on paper towels to drain any excess oil.
• Serve immediately while hot, paired with your favorite sides or dipping sauces.