K'S DELICIOUS RANCH FRIED CHICKEN RECIPE - (4.4/5)

K's Delicious Ranch Fried Chicken Recipe - (4.4/5) image

Provided by calypan

Number Of Ingredients 22

Previous Next

CHICKEN MIXTURE:
1-1/2 to 2 lbs. boneless, skinless chicken thighs
Peanut or vegetable oil
BUTTERMILK MIXTURE:
1/2 cup buttermilk
1 T. minced fresh chives
1 T. minced fresh cilantro
1 tsp. minced fresh dill
1 tsp. distilled white vinegar
1 garlic clove, minced
1/4 tsp. salt
pinch cayenne pepper
COATING:
1 packet of Ranch Dressing and Seasoning Mix
3/4 cup all-purpose flour
1/4 cup cornstarch
1-1/2 T. minced fresh chives
1-1/2 T. minced fresh cilantro
1/2 T. minced fresh dill
3/4 tsp. garlic powder
3/4 tsp. salt
pepper to taste

Steps:

Pat chicken dry with paper towels and season with salt & pepper. For buttermilk mixture: Whisk all ingredients together in bowl. For the coating mix all the ingredients together in a separate bowl. Set wire rack in rimmed baking sheet. Set 2nd wire rack in another baking sheet and line half the rack with triple layer of paper towels. Working 1 piece at a time, dip chicken in buttermilk mixture, then flour mixture, coating to adhere. Tranfer to 1st wire rack (without paper towels). At this point chicken can be refrigerated, uncovered, up to 2 hours. Heat oil over medium-high heat until it reaches 350. Add half the chicken and cook until golden brown about 9-10 minutes or longer if desired. Transfer chicken to 2nd wire rack and drain on paper towels on each side for 30 seconds. Then move to unlined side of rack. Repeat with other half of chicken.