Place chicken legs in a bowl. Season with salt, garlic, hot sauce, and Creole seasoning.
Remove marinated chicken. Dredge in flour mixture, shake off excess.
Dip chicken in buttermilk again. Dredge in flour mixture, rest for 10-15 mins.
Heat oil to 375℉/190℃ in a deep fryer or skillet. Carefully place chicken in hot oil. Fry until golden brown, turning occasionally.
Drain on paper towels, then transfer to a wire rack. Cool for 10 mins before serving. Enjoy!