This Oven-Fried Chicken Legs 🍗 recipe is perfect for a comforting meal, giving you crispy, flavorful chicken with less oil. Enjoy this healthier version of a fried chicken dinner!
Oven-Fried Chicken Legs 🍗
Prep Time: 2 hours
Cook Time: 45 minutes
Yield: Serves 2-3
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
Directions:
1️⃣ Marinate Chicken: In a bowl, whisk together buttermilk, pickle juice, and hot sauce. Place chicken legs in a leak-proof container and pour the buttermilk mixture over them. Refrigerate for 2 hours to marinate.
2️⃣ Prepare Flour Mixture: In a resealable plastic bag, combine flour, ranch dressing mix, corn starch, paprika, and cayenne pepper. Mix well to blend the seasonings.
3️⃣ Heat Oil and Butter: Place vegetable oil and butter in a large cast iron skillet and put it in the oven. Preheat the oven to 425°F (220°C), allowing the skillet to heat up with the oven. This step helps create a crispy crust on the chicken.
4️⃣ Dredge Chicken: Once the oven is preheated and the oil is hot, carefully remove the skillet using oven mitts. Shake each marinated chicken leg in the flour mixture to coat thoroughly, then tap off excess flour. Using tongs, place the chicken legs in the hot skillet; you should hear them sizzle as they hit the oil.
5️⃣ Bake: Return the skillet to the oven and bake for 35-45 minutes, turning the chicken every 10 minutes to ensure even browning and crispiness. Cooking time may vary based on the size of the chicken legs. Use a meat thermometer to check for doneness; chicken is ready when it reaches an internal temperature of 160°F (71°C).
6️⃣ Rest and Serve: Remove the chicken from the oven and transfer to a paper sack or towel-lined plate to drain any excess oil. Let rest for 5 minutes before serving.