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Instructions:
Marinate the Chicken
Whisk together the buttermilk, pickle juice, and hot sauce.
Place chicken legs in a leak-proof container and pour the mixture over them.
Cover and refrigerate for 2 hours.
Prepare the Coating
In a resealable plastic bag, combine flour, ranch mix, cornstarch, paprika, and cayenne pepper.
Shake to mix thoroughly.
Preheat the Oven & Skillet
Place the oil and butter in a large cast iron skillet.
Set skillet in the oven and preheat to 425°F (220°C), letting the oil heat as the oven warms.
Coat & Bake the Chicken
Remove skillet once the oil is hot.
Shake each marinated chicken leg in the flour mixture. Shake off excess and place into the hot skillet.
Return skillet to oven and bake for 35–45 minutes, rotating chicken every 10 minutes to ensure even browning.
Chicken is done when it reaches an internal temperature of 160°F (71°C).
Rest and Serve
Remove chicken legs to a paper bag or towel-lined plate.
Remove the chicken to a paper sack or towel-lined plate.
Let rest for 5 minutes before serving.
Tip: This recipe creates a beautifully crispy coating and keeps the meat juicy, all without deep-frying. Perfect comfort food with fewer calories!
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