In a small bowl, whisk together the buttermilk, pickle juice and hot sauce.
Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the refrigerator for 2 hours.
Using a ziploc bag, combine the flour, ranch mix and seasonings.
Place the oil and butter in the bottom of a large iron skillet and place in the oven.
Pre-heat the oven to 425°F. allowing the oil and butter to heat up as the oven pre-heats.
Once the oil is hot, remove the skillet, take each chicken leg and shake in the flour mixture using tongs to remove; shake off excess flour and place in the skillet; repeat with the remaining chicken.
Place back in the oven for 35 to 45 minutes; rotating the chicken about every 10 minutes to brown on all sides; cooking time will depend on the size of the chicken legs used; just check with a meat thermometer to reach 160°F.
Remove the chicken to a paper sack or towel lined plate; let rest 5 minutes before serving.
