In a large bowl that can be covered; mix buttermilk, hot sauce, and crushed garlic. Place chicken legs in bowl; cover and refrigerate for 24 hrs.
In a resealable gallon zip lock, mix flour and the salt and pepper. Remove chicken legs from buttermilk mixture with tongs, tapping on bowl to remove excess buttermilk. Place legs in bag; give it a good shake, then press the flour mixture into the chicken legs.
Heat oil at medium high heat; place chicken legs in oil and fry 7-8 minutes per side.