Ingredients:
- 1 package ranch dressing mix
- 1/2 tsp cayenne pepper
- 4-5 drops hot sauce
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 5-6 chicken legs (drumsticks)
- 1/2 tsp paprika
- 1 cup pickle juice
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup butter
Instructions:
Craving crispy, juicy chicken without the deep-frying hassle? This oven-fried chicken legs recipe delivers! Marinated in a tangy buttermilk-pickle juice blend and coated in a flavorful ranch-spiced flour mixture, these chicken legs bake to golden perfection. Perfect for a weeknight dinner or game day feast, this recipe is sure to become a family favorite.
- In a large bowl, whisk together buttermilk, pickle juice, and hot sauce. Add chicken legs and refrigerate for 2 hours (or up to overnight for extra flavor).
- Preheat oven to 425°F (220°C). In a large resealable bag, combine flour, ranch dressing mix, cayenne pepper, paprika, and cornstarch.
- Place vegetable oil and butter in a cast-iron skillet or baking dish and put it in the preheating oven to melt and heat.
- Remove chicken from marinade, shaking off excess. Add one leg at a time to the flour mixture, seal the bag, and shake to coat evenly. Shake off excess flour and carefully place the coated chicken in the hot skillet.
- Bake for 35-45 minutes, turning the chicken every 10 minutes for even browning. Chicken is done when internal temperature reaches 160°F (71°C).
- Transfer chicken to a paper bag or towel-lined plate to drain excess oil. Let rest for 5 minutes before serving.
Serve these crispy oven-fried chicken legs with your favorite sides like mashed potatoes, coleslaw, or mac and cheese. Enjoy the juicy, flavorful goodness!
