Ranch Chicken Drumsticks

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  2 lbs Chicken Drumstick, Skin-On
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  1 tbsp Vegetable oil
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  0.3 tsp Garlic powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.1 tsp 1/8 tsp freshly cracked pepper ($0.01)
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  1 tbsp Unsalted Butter
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  2 tsp Ranch Seasoning Mix, Dry

Instructions

1. 1Pat the chicken drumsticks dry with paper towels, then place them in a large bowl and drizzle with vegetable oil, garlic powder, salt, pepper, and ranch seasoning mix; toss until evenly coated.
2. 2Heat a large skillet over medium-high heat until shimmering, then add the coated drumsticks in a single layer (work in batches if needed to avoid crowding).
3. 3Cook 5–7 minutes per side over medium-high heat until the skin is golden brown and crispy.
4. 4Reduce heat to medium-low, cover the skillet partially with a lid, and continue cooking 15–20 minutes, stirring occasionally, until the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
5. 5While the drumsticks finish cooking, melt the butter in a small saucepan over low heat for 1–2 minutes until foaming subsides.
6. 6Remove the skillet from heat and drizzle the melted butter over the drumsticks; toss gently to coat.
7. 7Divide the cooked drumsticks evenly into 6 airtight containers while hot, then allow them to cool to room temperature before sealing and refrigerating.