Ranch Fried Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 8 boneless skinless chicken thighs
Buttermilk mix:
- 1 cup buttermilk
- 2 Tbsp minced chives
- 2 Tbsp minced parsley
- 2 Tbsp minced cilantro
- 2 tsp white vinegar
- 1 clove garlic, grated
- 1/2 tsp salt
- 1 pinch cayenne
Coating:
- 1¼ cups AP Flour
- ½ cup cornstarch
- 3 Tbsp minced chives
- 3 Tbsp minced cilantro
- 1 Tbsp minced parsley
- 1½ tsp garlic powder
- 1½ tsp salt
- ¾ tsp pepper
Ranch Dip:
- ¼ cup Buttermilk mix
- ½ cup mayonnaise
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Directions: |
Directions:- Pat the chicken dry and season with salt and pepper
- Mix Ranch dip and set aside
- Set a wire rack in a baking dish
- Dip chicken in the remaining buttermilk mix, then into the coating. Press to adhere
- Chill coated chicken, uncovered for 2 hours
- Heat 2 qts vegetable oil in a heavy dutch oven over med-high heat to 350ºF
- Add 4 thighs to the oil and fry for 7-9 mins until an internal temp of 175ºF is reached
- Transfer to a paper towel lined rack for 30 sec, then to an unlined wire rack.
- Repeat for 2nd batch.
- Serve with ranch dip |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: - Original recipe uses dill in place of parsley, but Laura hates dill and makes it as written above.
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