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Yield: 2–3 servings
Prep Time: 2 hours
Cook Time: 45 minutes
Method: Bake
Ingredients:
1 cup buttermilk
1 Tbsp dill pickle juice
4–5 dashes hot sauce
5–6 chicken legs
1/2 cup all-purpose flour
1 packet ranch salad dressing mix
1/2 tsp paprika
1/2 tsp cayenne pepper
1 tsp corn starch
1 Tbsp vegetable oil
1 Tbsp butter
Instructions:
see next page
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