Add the chicken to a large bowl or baking dish. Sprinkle with salt. Pour 1 cup buttermilk (reserve the other cup for the coating), beer and red pepper sauce over the chicken. Cover and refrigerate for 2 hours and up to 8 (can be done in the morning for dinner in the evening).

Break the bagels into 4 to 6 pieces each. Place on a plate, uncovered, to dry out while the chicken brines.

Remove the chicken from the brine, add to a plate and allow to sit at room temperate for 10 minutes while you prepare the dredge.

Preheat oven to 350F.

Add 1 cup of flour to a small bowl.

Add the remaining cup of buttermilk to another bowl, whisk in the egg until well combined.

Add the bagels to a food processor of blender, process until just crumbs remain.

Add to a baking sheet in an even layer. Bake at 350F until slightly toasted. Add the crumbs to a large bowl, stir in the remaining 2 tablespoons flour. Increase oven temperature to 425F.

Place a wire rack over the baking sheet, spray the wire rack with cooking spray.

One at a time roll the chicken legs in flour, then dredge in the buttermilk, then roll in the bread crumbs. Add to the prepared pan. Drizzle with canola oil.

Bake at 425 for 40 minutes or until the internal temperate of the chicken reaches 165F.