Ingredients
• 1 packet Ranch Salad Dressing Mix
• 1/2 tsp. cayenne pepper
• 4-5 dashes hot sauce
• 1/2 c. Flour
• 1 tsp. Cornstarch
• 5-6 chicken legs
• 1/2 tsp.Paprika
• 1 C. Cucumber juice
• 1 C. Buttermilk • 1 C. Vegetables. Oil
• 1 T. .Butter
INSTRUCTIONS:
Mix buttermilk, pickle juice and hot sauce. Place the chicken in a leak-proof container, pour the buttermilk mixture over the chicken and refrigerate for 2 hours. Combine flour, ranch mix, and
seasonings in a Ziploc bag. Add oil and butter to the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees and allow the oil and butter to heat while the oven
preheats.Once the oil is nice and hot, take out the pan, take each chicken thigh and toss them into the flour mixture. Remove the excess flour with tongs, shake it off, and place it in the pan. There
will be a little sizzle here, repeat with the remaining chicken. Place back in the oven for 35 to 45 minutes, turning the chicken every 10 minutes to brown all sides. The cooking time depends on the
size of the chicken legs used. Just check with a meat thermometer that reaches 160 degrees. Remove the chicken
and place it in a paper bag or towel-lined plate.Let rest for 5 minutes before serving.