Buffalo legs with ranch dressing
⅓ cup(s), (55g)
¼ tsp, (cayenne)
Garlic, dried, powder or flakes
Table salt, non-iodised
¼ tsp, (1 pinch)
Skinless chicken drumstick
8 individual, (lovely legs) fat trimmed
⅓ cup(s), (hot sauce)
Reduced fat oil spread
1 tbs, melted
125 g, roasted, sliced
½ medium, chopped
Ranch dressing, light
80 ml, (1/3 cup)
1 medium, cut into wedges to serve
- Combine the flour, pepper, garlic powder and salt in a large bowl. Add the chicken and toss to coat. Line a baking tray with baking paper and add chicken in a single layer. Cover. Place in the fridge for 1 hour.
- Preheat the oven to 220°C. Combine the hot sauce and the melted spread in a small bowl. Coat the chicken pieces, one at a time, in the hot sauce mixture. Return to the tray. Spoon over any remaining hot sauce mixture. Bake for 30 minutes or until cooked through.
- Meanwhile, combine the rocket, capsicum, avocado and lemon juice in a medium bowl. Serve the chicken with the rocket salad, ranch dressing and lemon wedges.