- Marinate the Chicken: In a bowl, whisk together the buttermilk, pickle juice, and hot sauce. Place the chicken legs in a leak-proof container and pour the buttermilk mixture over them. Refrigerate for 2 hours.
- Prepare the Coating: In a large zip-top bag, combine the flour, ranch mix, cayenne pepper, paprika, and cornstarch.
- Preheat the Oven: Add the vegetable oil and butter to a large cast-iron skillet and place it in the oven. Preheat the oven to 425°F (220°C), allowing the oil and butter to heat up as the oven preheats.
- Coat the Chicken: Once the oil is hot, remove the skillet from the oven. Take each chicken leg out of the buttermilk mixture, shaking off the excess, and place it in the flour mixture. Shake to coat well, then use tongs to remove each leg, shaking off excess flour. Place each coated leg in the hot skillet, ensuring you hear a slight sizzle.
- Bake the Chicken: Return the skillet to the oven. Bake for 35-45 minutes, turning the chicken every 10 minutes to ensure even browning. The exact cooking time will depend on the size of the chicken legs; they are done when a meat thermometer reads 160°F (71°C).
- Rest and Serve: Remove the chicken legs from the skillet and place them on a paper towel-lined plate. Let them rest for 5 minutes before serving.
Enjoy your delicious oven-fried chicken legs!
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