Serves 4 (2 per person)
Recipe courtesy of Chile Slinger
8 Chicken legs (skin-on)
1 1/2 cups buttermilk
1/2 cup bread crumbs
1/3 cup Parmesan cheese
1 Tb. parsley flakes
1/2 tsp black pepper
2 tsp sea salt
1/2 cup Chile Slinger BBQ Sauce (your favorite flavor)
2 Tb Frank's Original Hot Sauce
2 Tb. white distilled vinegar
2 Tb. water
24 hours before cooking; place chicken legs in gallon ziplock bag with buttermilk and refrigerate.
In large bowl, combine all dry ingredients and mix well.
Preheat oven to 375*F.
Remove chicken from refrigerator; drain off the buttermilk and pat dry.
Dip the chicken legs (one at a time) in the breading mixture, coating all sides. Set on a wire rack in an oven pan.
Bake for 1 hour, or until internal temp reaches 165*F, and remove from oven.
Meanwhile, in a small sauce pan, stir together the wet ingredients. Warm and stir, but DO NOT BOIL.
Reset oven to low-broil; dip each chicken leg in the sauce mixture and return to oven. (WATCH CLOSELY!) When the sauce begins to dry and darkens somewhat, remove from oven.
Let chicken rest for 5-10 minutes before serving. ENJOY!