Preheat a water bath using an immersion circulator to your desired temperature.
150 degrees F for firm and juicy legs.
155 degrees F for juicy, mostly tender legs.
165 degrees F for juicy, completely tender legs or fall off the bone legs (time varies for each result).
Add the bag to the preheated water bath and keep submerged with sous vide magnets or by placing a ceramic plate over them. Cook for 2-4 hours. For fall off the bone legs, cook for 6 hours at 165 degrees F.
Pan fry. Preheat a cast iron skillet over medium-high heat. Add enough canola oil to the skillet so there's 1/4 inch of oil. Cook on one side for 1-2 minutes and rotate until completely golden brown. Remove to a paper towel lined plate.