Whisk together ½ cup flour with the lemon pepper, cayenne pepper and 1 teaspoon of garlic salt. Coat the chicken in the mixture. Let set.

Meanwhile, mix the remaining flour with 1 teaspoon garlic salt.

Cut the potatoes into strips and rinse. Pat dry with paper towels.

Coat the potatoes in the second flour mixture.

Cover a baking sheet with parchment paper and lay the potatoes on top.

Toss the chicken with the hot sauce and lay the legs on the sheet with the potatoes.

Bake at 325° for 30 minutes.

Increase heat to 400° - cook for another 30 minutes.

Turn the potatoes and the legs. Cook for about 15 minutes then reduce heat again to 325°.

Continue to cook until the meat starts to pull from the bottom of the bone and the fries are crispy.

Salt and pepper to taste and serve with bleu cheese dressing.