Ranch Chicken Drumsticks
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 6 drumsticks
Ingredients:
2 lbs. chicken drumsticks (about 6) ($4.98)
1 Tbsp cooking oil ($0.08)
1/4 tsp garlic powder ($0.02)
1/4 tsp salt ($0.02)
1/8 tsp freshly cracked pepper ($0.01)
1 Tbsp butter
2 tsp ranch seasoning* ($0.12)
Directions:
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
Place the chicken drumsticks in a large bowl and drizzle the cooking oil over top. Add the garlic powder, salt, and pepper, then toss until the chicken is evenly coated in oil and seasoning.
Place the chicken drumsticks on the prepared baking sheet and bake for 40-45 minutes, or until the internal temperature reaches 175ºF and the drumsticks are browned. Flip the drumsticks once, halfway through baking.
After baking, transfer the drumsticks to a clean bowl. Melt the butter and drizzle it over the drumsticks. Gently toss the drumsticks to coat. Sprinkle the ranch seasoning over top, then toss to coat again. Serve hot!
FAQ’s:
What is Ranch Seasoning?
The ranch seasoning mix is the star of the show in this recipe. It’s basically a mix of herbs and spices combined with buttermilk powder that creates the most deliciously tangy and flavorful layer on whatever you add it to. You can use a store-bought packet of ranch seasoning, or make your own using our Homemade Ranch Seasoning Mix
Why Add the Seasoning After Baking?
Ranch seasoning contains dehydrated buttermilk, and those delicate proteins can burn if you coat the chicken in the seasoning before it goes into the oven. Plus, the powder tends to clump once mixed with oil or melted butter, so we found that the best way to coat the drumsticks in ranch flavor is to sprinkle it on after baking. …And to use a little melted butter to help it stick. 
Can I use Other Types of Chicken?
Yes, you can definitely make this recipe with other cuts of bone-in, skin-on chicken, like thighs or breasts. Just be sure to adjust the baking time for the size of the piece of meat you’re baking. Larger pieces, like breasts, will require more time and a lower temperature to prevent drying out. Check out our Herb Roasted Chicken Breasts
recipe for a good technique for cooking bone-in, skin-on chicken breast.
I do not suggest using this method for boneless, skinless breasts, as they tend to dry out too quickly in the oven, and they will not achieve any browning like you get with skin-on chicken.
Recipe courtesy of Budget Bytes.com