So following Jack's advice I went with flash frying them.
First I salted the chicken legs heavily in sea salt before bagging. I decided to leave them as found with skin on...
Into the fish tank at 148F for 3 hours...
After they were done in the bath I put them in the freezer for a bit to cool down. The legs did not look appetizing as most SV cooked items do when out of the bag. But the broth that was created in the bags smelled amazing. I opted not to keep it and am regretting that decision although there is always a next time.
I heated a cast iron skillet with a shallow layer of cooking oil. Then I coated the legs with some Soileau's Cajun seasoning and a light dusting of corn starch. I flash fried the legs trying to crisp up the skin and give them some color. The moisture content of the legs was so much that it was taking more time than I expected to get color and the legs were almost fall apart tender so I did not get them the look I wanted and very crispy skin.
Here they are after frying...
And plated...
The legs did not get the look I wanted but were so very moist. They had a great flavor and almost too tender. Some of the skin got crisp but not like I wanted. I believe the moisture was cooling the oil too much. Next time I will use the Cook-Air or the oven broiler.
