Ranch Chicken Drumsticks

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  Chicken Drumstick, Skin-On(907g)
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  Vegetable oil(15g)
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  Garlic powder(1g)
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  1/4 tsp salt ($0.02)
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  1/8 tsp freshly cracked pepper ($0.01)
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  Unsalted Butter(15g)
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  Ranch Seasoning Mix, Dry(10g)

Instructions

1. 1Pat the chicken drumsticks dry with paper towels, then place them in a large bowl and drizzle with vegetable oil, garlic powder, and ranch seasoning mix; toss until evenly coated.
2. 2Heat a large skillet or Dutch oven 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 for 5–7 minutes per side over medium-high heat, until the skin is golden brown and crispy, then reduce heat to medium-low.
4. 4Cover the skillet partially with a lid and continue cooking for 15–20 minutes over medium-low heat, 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, drizzle the melted butter over the drumsticks, and toss gently to coat.
7. 7Sprinkle any remaining ranch seasoning mix over the drumsticks and toss once more until evenly coated.
8. 8Divide the cooked drumsticks evenly into 6 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating.