In a shallow dish, mix together the flour, paprika, black pepper, salt, and cayenne pepper.

Dip each chicken leg into the buttermilk, then dredge in the flour mixture, pressing to adhere.

Heat oil in a large skillet over medium-high heat. Fry the chicken legs until golden brown and cooked through, about 6-8 minutes per side.

Transfer the fried chicken legs to a paper towel-lined plate to drain excess oil.

Serve hot and enjoy!