Oven Fried Chicken Legs

Pickle Juice and Buttermilk Marinated Chicken Legs

Ingredients

1 package ranch dressing mix

1/2 tsp cayenne pepper

4 to 5 drops of hot sauce

1/2 cup all-purpose flour

1 tsp cornstarch

5 to 6 chicken legs

1/2 tsp paprika

1 cup pickle juice

1 cup buttermilk

1 cup vegetable oil

1 cup butter

Preparation

In a bowl, whisk together buttermilk, pickle juice, and hot sauce.

Place the chicken legs in a waterproof container and pour the buttermilk mixture over them. Refrigerate for 2 hours.

In a Ziploc bag, combine the flour, ranch dressing mix, cayenne pepper, paprika, and cornstarch.

Place vegetable oil and butter in the bottom of a cast-iron skillet and put it in the oven.

Preheat the oven to 425°F (220°C), allowing the oil and butter to heat while the oven preheats.

Once the oil is hot, remove the skillet from the oven.

Remove each chicken leg from the marinade and shake in the flour mixture, shaking off the excess flour.

Place each chicken leg into the skillet. You should hear a sizzle as they are added.

Bake for 35-45 minutes, turning the chicken every 10 minutes to ensure it browns evenly on all sides.

Check the internal temperature with a meat thermometer to ensure it reaches 160°F (70°C).

Once done, place the chicken on a plate lined with paper towels or in a paper bag. Let stand for 5 minutes before serving.

Enjoy!