Marinade chicken in 1 cup pickle juice for 1 hour to overnight.
Preheat oven to 400°
I marinade in a plastic zipper bag, then I drain the liquid and add 1 cup cornstarch, salt, pepper, and dill to bag and mix it so that the cornstarch coats the chicken.
Place chicken legs on a rack on top of a baking sheet (lined with foil for easier cleanup).
Turn chicken over to crisp on all sides after the first 20 minutes.
They are usually done in 30-35 minutes depending on how large your chicken legs are.
Bake until chicken is fully cooked (above 165 degrees, I like the chicken to almost fall off the bone, so the internal temp is usually 185°)
