I cook a lot of chicken but my favorite kind of chicken is fried. I really like the drumsticks, when they’ve been done right so the meat is juicy and the skin is crunchy. This process has the oven fry the chicken and, while you need be careful when moving the oven rack and turning and removing the chicken so as not to spill the oil, it makes a pretty delicious fried chicken.
I had a 10lb bag of chicken leg quarters that I divided and used the thighs for another recipe.
This being the time of isolation, I had no ranch seasoning in the house. However, I made one up from the spices in my parent’s cabinet.
It was quite good with the skin crunchy and the meat flavorful and juicy.
Buttermilk Ranch Oven Fried Chicken Drumsticks
4 lbs chicken parts (I used drumsticks)
1 quart buttermilk
4 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
2 teaspoons dried dill weed
1 teaspoon celery seed
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 cups all-purpose flour
1 cup buttermilk
1 cup peanut oil
Place drumsticks in a zip top bag. Combine buttermilk, salt and pepper and pour over the chicken. Seal the bag well and place in the refrigerator overnight.
Mix together the ranch seasoning ingredients with the flour. Place in a shallow dish. Pour the buttermilk in another dish.
Roll the brined chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk followed by another coat of seasoned flour. Place on wire rack when done and keep in the refrigerator while the oven comes to temperature. Letting the chicken dry out a bit will help the coating stay on better.
Preheat oven to 450 with a 12″ cast iron skillet and the peanut oil in it. The oil should come up about ½ inch of the skillet. It is important to be heating the oil and skillet as the oven heats.
After the oven has been at temperature for 15 minutes, open oven and use tongs to carefully place chicken in the hot oil. Be careful here, especially when moving the oven rack in and out.
Cook for 30 minutes. Turn drumsticks over and cook for 30 minutes more. Internal temperature of the drumsticks will be 175-180 degrees F. Remove to paper towels to drain and serve.