oven-fried chicken legs

Name: Oven Fried Chicken Legs
Prep time: 2 h
Cook time: 45 min
Yield: 2
Cuisine: Southern
Ingredients: 1 cup(s) buttermilk; 1 tablespoon(s) dill pickle juice; 4-5 dash(es) hot sauce; 5-6 - chicken legs; 1/2 cup(s) all-purpose flour; 1 package(s) ranch salad dressing mix; 1/2 teaspoon(s) paprika; 1/2 teaspoon(s) cayenne pepper; 1 teaspoon(s) corn starch; 1 tablespoon(s) vegetable oil; 1 tablespoon(s) butter

(2 RATINGS)

1.12K Pinches 7 Photos

Janet Crow

Quinwood, WV

Updated on Apr 29, 2024

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!

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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

prep time 2 Hr

cook time 45 Min

method Bake

yield 2-3 serving(s)

Ingredients

1 cup buttermilk
1 tablespoon dill pickle juice
4-5 dashes hot sauce
5-6 - chicken legs
1/2 cup all-purpose flour
1 package ranch salad dressing mix
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon corn starch
1 tablespoon vegetable oil
1 tablespoon butter

How To Make oven-fried chicken legs

Step 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.

Step 2

Using a resealable plastic bag, combine the flour, ranch mix, corn starch, and seasonings.
Step 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.
Step 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.
Step 5

Remove the chicken to a paper sack or towel-lined plate. Let rest for 5 minutes before serving.
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