Directions: |
Directions:Prepare the marinade by whisking together the hot sauce, buttermilk and ground mustard in a medium-sized bowl.
Place the chicken thighs or breasts in a casserole dish, and pour the buttermilk mixture over them. Ideally, you should let the chicken marinate overnight. If you're pressed on time, 4 hours is fine.
Prepare the buttermilk-ranch by whisking together all of the base ingredients with the dry seasonings (listed in the recipe card). Mix in the fresh herbs and chill in the refrigerator until you're ready to assemble the sandwiches.
Prepare the seasoned flour by whisking together the cornstarch, flour and dry seasonings in a large bowl.
Pre-heat the oil to 350°F in a deep-sided dutch oven or large cast iron skillet.
Remove the chicken from marinade, gently shake off any excess marinade and set the chicken aside. Whisk in 1 egg to the bowl of leftover marinade.
Dredge each piece of chicken the flour mixture, dip once more in the marinade and let the excess marinade drip off, then dredge in flour one last time.
Drop each breast/thigh in the hot oil and fry for 15-18 minutes. You can fry all 4 pieces of chicken in the same batch. Use a digital meat thermometer to measure the internal temperature of the chicken. The thermometer should register at 170°F for thighs and 165°F for breasts.
Assemble the sandwiches in this order: Grilled bottom bun, thin layer of ranch, a few pickle chips, crispy chicken, another spoonful of ranch, shredded iceberg, a few more pickle chips, grilled top bun.
Try adding a little bit of pickle juice to the buttermilk marinade for extra tang!
Prepare the marinade by whisking together the hot sauce, buttermilk and ground mustard in a medium-sized bowl. Set the marinade aside.
Place the chicken thighs or breasts in a casserole dish, and pour the buttermilk mixture over them. Let the chicken marinate in the refrigerator for 1-4 hours, or overnight.
Prepare the buttermilk-ranch sauce by whisking together all of the sauce's wet ingredients with the dry seasonings. Stir in the fresh chives and dill. Set aside, or chill in the refrigerator.
Prepare the seasoned coating by whisking together the flour, cornstarch and dry seasonings in a large bowl.
Pre-heat the oil to 350°F in a deep-sided dutch oven or large cast iron skillet.
Remove the chicken from marinade, shake off any excess marinade and set the chicken aside
Add 1 egg to the bowl of leftover marinade and whisk until the egg is fully disbursed.
Dredge each chicken breast/thigh in the seasoned flour, dip once more in the marinade and let the excess marinade drip off, then dredge in flour again.
Drop each breast/thigh in the hot oil and fry for 15-18 minutes. You can fry all 4 pieces of chicken in the same batch. Use a digital meat thermometer to measure the internal temperature of the chicken. The temperature needs to register at 170°F for thighs and 165°F for breasts.
Assemble the sandwiches in this order: Bottom bun, a thin layer of ranch, a few pickle chips, crispy chicken, another spoonful of ranch, shredded iceberg, a few more pickle chips, top bun. |
Personal
Notes: |
Personal
Notes: This is the best chicken sandwich you will ever have! Don't substitute store-bought ranch!
Mild/non-spicy - eliminate hot sauce and cayenne pepper and go easy on the chili powder! Honey chipotle and hot honey - check these other versions out here! Buffalo style - toss the fried chicken in buffalo sauce and substitute bleu cheese dressing for ranch. Use an air fryer - place the dredged chicken in the air fryer basket and spray with a little bit of cooking spray. Air fry at 370F for about 20 full minutes, make sure to flip the chicken half way through. Bake in the oven at 425ºF for 25 minutes. Spray the top of the chicken with cooking spray. Regardless of cooking method, chicken breast needs to register at 165F and thighs should register at 170F. Make sure to use a thermometer to check the temperature before serving. It's always best to use a meat thermometer to take the guesswork out of frying chicken. Chicken breast should reach an internal temperature of 165F and thigh meat should reach 170F. Brush the cut sides of the buns with butter and grill/heat for just a few seconds before assembling the sandwiches. Store leftover chicken in the refrigerator for up to 3 days, the ranch dressing will keep for about a week.
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