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Ranch Fried Chicken

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.
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

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

  1. Whisk all ingredients together in a large bowl. Set aside ¼ cup of mixture in a small bowl for the ranch sauce.

Chicken

  1. 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.
  2. 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.)
  3. 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.
  4. 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

  1. Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste. Serve chicken, passing sauce separately.