1 package. ranch dressing mix
1/2 tsp. Cayenne pepper
4-5 dashes of hot sauce
1/2 C. all-purpose flour
1 C. cornstarch
5-6 chicken thighs
1/2 tsp. paprika
1 T. pickle juice
1 C. of buttermilk
1 T. vegetable oil
1 tablespoon of butter
Whisk together buttermilk, pickle juice and hot sauce.
Place the chicken in an airtight container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag,
combine flour, ranch mix and seasonings.
Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat through as the oven preheats.
Once the oil is nice and hot, remove the skillet and take each chicken thigh and toss it into the flour mixture and using tongs to remove, shake off the excess flour and place it in pan.
You will sizzle a bit here, repeat with the remaining chicken.
Return to oven for 35 to 45 minutes, turning chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of chicken thighs you are using, just check with a meat thermometer to reach 160 degrees.
Remove the chicken to a paper bag or a plate lined with napkins. Let stand 5 minutes before serving.