Oven Fried Chicken Legs Recipe

Introduction

Oven-fried chicken legs are the perfect combination of crispiness and juiciness, offering all the flavor of traditional fried chicken without the mess of deep-frying. This method of cooking is an excellent way to achieve a healthier, flavorful meal that’s still full of crunch and succulence. Using an oven with the right blend of spices, this recipe marries buttermilk’s tenderness and ranch dressing’s herb-infused zest with a subtle heat from cayenne and hot sauce. Perfect for family dinners or casual gatherings, this dish is a crowd-pleaser that satisfies both adults and kids alike.

History

Fried chicken has deep roots in Southern American cuisine, with influences from Scottish and African culinary traditions. Oven-fried chicken is a modern take that uses the oven for a healthier version, retaining the crispy exterior of classic fried chicken while significantly reducing the need for excess oil. This technique has grown in popularity for its convenience and lower fat content, making it ideal for today’s health-conscious yet flavor-loving cooks.

Benefits of Oven-Fried Chicken Legs

• Lower Fat Content: Since it’s oven-fried, this recipe requires far less oil than deep frying, making it a healthier option without sacrificing taste.
• Tender and Juicy: Marinating the chicken in buttermilk tenderizes the meat, creating a juicy interior.
• Convenient and Simple: This dish is easy to prepare and bake, with minimal cleanup required.
• Protein-Packed: Chicken legs are a rich source of protein, essential for muscle growth and repair.

Ingredients

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

Instructions and Methods

1. 1. Marinating:
      • Whisk together the buttermilk, pickle juice, and hot sauce in a bowl.
      • Place the chicken legs in a leak-proof container and pour the buttermilk mixture over the chicken.
      • Cover and refrigerate for at least 2 hours to allow the flavors to penetrate and tenderize the meat.
   2. Seasoning:
      • In a large Ziploc bag, combine the flour, ranch salad dressing mix, cayenne pepper, paprika, and cornstarch. Seal and shake the bag to evenly mix the ingredients.

1. 1. Preparing the Skillet:
      • Place the vegetable oil and butter in the bottom of a large cast-iron skillet and set it in the oven.
      • Preheat the oven to 425°F (220°C), letting the oil and butter heat up as the oven preheats. The oil should be hot enough for a sizzle sound when the chicken is added.

1. Coating the Chicken:
   • Remove each marinated chicken leg from the buttermilk mixture, allowing excess marinade to drip off.
   • Place the chicken leg in the Ziploc bag with the flour mixture, seal, and shake to coat evenly. Shake off any excess flour before placing it in the skillet.
2. Baking:
   • Arrange the coated chicken legs in the hot skillet, leaving space between each piece.
   • Bake in the oven for 35–45 minutes, rotating the chicken every 10 minutes for even browning.
   • Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C) when done.
3. Resting:
   • Remove the skillet from the oven and transfer the chicken to a paper towel-lined plate or a brown paper bag.
   • Let the chicken rest for about 5 minutes before serving to allow the juices to redistribute.

Nutrition Information (per serving)

• Calories: Approximately 250 kcal
• Protein: 16g
• Carbohydrates: 10g
• Fat: 16g
• Fiber: 1g
• Sodium: 560mg