Spicy Ranch Chicken

1 10lb bag Chicken leg quarters, cut leg from thighs approx. 20 pcs
Italian Bread crumbs
1 envelope dry ranch dressing mix
1 stick butter, melted
Chochula Hot sauce my favorite (can also use Tapatio or Tabasco)

Coat chicken with bread crumbs and place in baking sheet. Sprinkle chicken with ranch mix, then with melted butter and finally with the hot sauce. Bake at 350 for 1 ½ hour. Depending on your tolerance use more or less hot sauce, or none at all if you prefer.

This recipe was adapted from the spicy chicken wings my Uncle Juan and Aunt Edna made at a family gathering years ago. My husband liked them so much but wanted me to use legs and thighs instead. I coated the larger pieces of chicken in breadcrumbs first to cut down the amount of ranch mix I would need. They turned out GREAT and to this day it is one of Kulesa's favorite dinners. I usually serve this with white rice and a steamed broccoli.