I stole this recipe for Ranch Fried Chicken from a cookbook called Cook It In Your Dutch Oven. This is a tasty twist on fried chicken. Chicken is first marinated in a buttermilk ranch seasoned mixture. Then the chicken is dredged in a flour, cornstarch and herb mixture. Next the chicken is fried until golden brown. Marinating the chicken adds ranch flavor inside to go with the ranch flavor in the breading. This is a good recipe to try for anyone who likes fried chicken.
In a large bowl add 2 tbsp minced chives, 2 tbsp minced cilantro, 2 tsp fresh dill, 2 tsp distilled white vinegar, 1 minced garlic clove, ½ tsp salt and cayenne pepper. (If you do not have or want to buy all the fresh herbs, you can use a packet of dry ranch dressing mix. Use half of the packet for the marinade and half for the breading.)
Whisk in 1 cup buttermilk.
Add trimmed chicken pieces to marinade. Chicken can marinate in the refrigerator few several hours or overnight.
In a separate bowl whisk together 1 ¼ cups flour, ½ cup cornstarch, 3 tbsp chives, 3 tbsp minced cilantro, 1 tbsp minced dill, 1 ½ tsp garlic powder, 1 ½ tsp salt and ¾ tsp pepper.
Set wire rack in rimmed baking sheet. Working with 1 piece at a time remove from buttermilk mixture, letting excess drip back into bowl, then dredge in coating, pressing to adhere. Transfer chicken to prepared wire rack.
Add oil to Dutch oven until it measures about 1 ½ inch deep and heat over medium-high heat to 350 F. Set second wire rack in rimmed backing sheet and line half of rack with triple layer of paper towels. Add half of the chicken to hot oil and fry until golden brown and registers 175 F, 7 to 9 minutes.
Transfer chicken to paper towel lined side of second wire rack to drain on each side for 30 seconds, and then move to unlined side of rack. Repeat with remaining chicken.
Chicken can be placed in oven to keep warm until ready to serve. I like to combine a small amount of ranch dressing with grated Parmesan cheese and spread it on top of the chicken pieces. Then the chicken can be placed under to broiler to melt the cheese or placed in a low oven.
Serve chicken warm.
If you liked this chicken recipe you can also try Ranch Chicken Strips, Herb Chicken with Honey Butter, Grilled Lemon Garlic Chicken or Honey Pecan Crusted Chicken.
Ranch Fried Chicken
Ingredients
Buttermilk Mixture
- 1 cup buttermilk
- 2 tbsp minced chives
- 2 tbsp minced cilantro
- 2 tsp fresh dill
- 2 tsp distilled white vinegar
- 1 garlic clove minced
- ½ tsp salt
- Cayenne pepper
Ranch Sauce
- ½ cup mayonnaise
- Salt & Pepper
- Reserved buttermilk mixture
Chicken
- 8 5-7 oz boneless, skinless chicken thighs, trimmed
- 1 ¼ cups flour
- ½ cup cornstarch
- 3 tbsp chives
- 3 tbsp minced cilantro
- 1 tbsp fresh dill
- 1 ½ tsp garlic powder
- 2 quarts peanut or vegetable oil
Instructions
Buttermilk mixture
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Whisk all ingredients together in a large bowl. Set aside ¼ cup of mixture in a small bowl for the ranch sauce.
Chicken
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Pat chicken dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, chives, cilantro, dill, garlic powder, 1 ½ tsp salt and ¾ tsp pepper together in a large bowl.
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Set wire rack in rimmed baking sheet. Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl, then dredge in coating, pressing to adhere. Transfer chicken to prepared wire rack. (Chicken can be refrigerated, uncovered, for up to 2 hours.)
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Add oil to Dutch oven until it measures about 1 ½ inch deep and heat over medium-high heat to 350 F. Set second wire rack in rimmed backing sheet and line half of rack with triple layer of paper towels. Add half of the chicken to hot oil and fry until golden brown and registers 175 F, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325-350 F.
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Transfer chicken to paper towel lined side of second wire rack to drain on each side for 30 seconds, and then move to unlined side of rack. Return oil to 350 F and repeat with remaining chicken.
Ranch sauce
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Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste. Serve chicken, passing sauce separately.