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oven-fried chicken legs

(2 ratings)
jcrow216 avatar
Blue Ribbon Recipe by
Janet Crow
@jcrow216
Quinwood, WV

This oven-fried chicken leg recipe does not disappoint. It fries up in the oven just right every time and is moist and delicious. My grandmothers would be proud!

Blue Ribbon Recipe

An easier and healthier way to make fried chicken with less mess and calories. Buttermilk and dill pickle juice add unique tanginess, while hot sauce adds a pleasant heat. The mixture helps to tenderize the chicken. Once baked, the chicken is tender and juicy. For the crust, a combination of flour, ranch dressing powder, and additional seasonings create a flavorful and crispy crust on this oven-fried chicken. These chicken legs are a must-try.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 2 -3
prep time 2 Hr
cook time 45 Min
method Bake

Ingredients For oven-fried chicken legs

  • 1 c
    buttermilk
  • 1 Tbsp
    dill pickle juice
  • 4-5 dash
    hot sauce
  • 5-6
    chicken legs
  • 1/2 c
    all-purpose flour
  • 1 pkg
    ranch salad dressing mix
  • 1/2 tsp
    paprika
  • 1/2 tsp
    cayenne pepper
  • 1 tsp
    corn starch
  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
    butter

How To Make oven-fried chicken legs

  • Whisk together the buttermilk, pickle juice, and hot sauce.
    1
    Whisk together the buttermilk, pickle juice, and hot sauce. Place the chicken in a leakproof container. Pour the buttermilk mixture over the chicken and place in the fridge for 2 hours.
  • Using a resealable plastic bag, combine the flour, ranch mix, corn starch, and seasonings.
    2
    Using a resealable plastic bag, combine the flour, ranch mix, corn starch, and seasonings.
  • Searing flour-coated chicken legs.
    3
    Place the oil and butter in a large cast iron skillet and place in the oven. Preheat the oven to 425 degrees F allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot, remove the skillet. Take each chicken leg and shake it in the flour mixture. Using tongs to remove, shake off excess flour and place in the skillet. You will hear it sizzle a little. Repeat with the remaining chicken.
  • Place back in the oven for 35-45 minutes.
    4
    Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees.
  • Remove the chicken to a paper sack or towel-lined plate.
    5
    Remove the chicken to a paper sack or towel-lined plate. Let rest for 5 minutes before serving.
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