Pickle Juice and Buttermilk Marinated Chicken Legs
Ingredients
- 1 package ranch dressing mix
- 1/2 tsp cayenne pepper
- 4 to 5 drops of hot sauce
- 1/2 cup all-purpose flour
- 1 tsp cornstarch
- 5 to 6 chicken legs
- 1/2 tsp paprika
- 1 cup pickle juice
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup butter
Preparation
- In a bowl, whisk together buttermilk, pickle juice, and hot sauce.
- Place the chicken legs in a waterproof container and pour the buttermilk mixture over them. Refrigerate for 2 hours.
- In a Ziploc bag, combine the flour, ranch dressing mix, cayenne pepper, paprika, and cornstarch.
- Place vegetable oil and butter in the bottom of a cast-iron skillet and put it in the oven.
- Preheat the oven to 425°F (220°C), allowing the oil and butter to heat while the oven preheats.
- Once the oil is hot, remove the skillet from the oven.
- Remove each chicken leg from the marinade and shake in the flour mixture, shaking off the excess flour.
- Place each chicken leg into the skillet. You should hear a sizzle as they are added.
- Bake for 35-45 minutes, turning the chicken every 10 minutes to ensure it browns evenly on all sides.
- Check the internal temperature with a meat thermometer to ensure it reaches 160°F (70°C).
- Once done, place the chicken on a plate lined with paper towels or in a paper bag. Let stand for 5 minutes before serving.
Enjoy!
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