Name: Ranch Fried Chicken
Total time: 1 h
Yield: Serves 4 to 6
Ingredients: 8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed; Salt and pepper; 2 quarts peanut or vegetable oil; 1 cup buttermilk; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh cilantro; 2 teaspoons minced fresh dill; 2 teaspoons distilled white vinegar; 1 garlic clove, minced; 1/2 teaspoon salt; Pinch cayenne pepper; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 3 tablespoons minced fresh chives; 3 tablespoons minced fresh cilantro; 1 tablespoon minced fresh dill; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons salt; 3/4 teaspoon pepper; 1/2 cup mayonnaise; Salt and pepper

Ranch Fried Chicken

By Katie Leaird

Published on June 8, 2015

Time

1 hour

Yield

Serves 4 to 6

Ingredients

Chicken

8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmedSalt and pepper2 quarts peanut or vegetable oil

Buttermilk Mixture

1 cup buttermilk2 tablespoons minced fresh chives2 tablespoons minced fresh cilantro2 teaspoons minced fresh dill2 teaspoons distilled white vinegar1 garlic clove, minced½ teaspoon saltPinch cayenne pepper

Coating

1 ¼ cups all-purpose flour½ cup cornstarch3 tablespoons minced fresh chives3 tablespoons minced fresh cilantro1 tablespoon minced fresh dill1 ½ teaspoons garlic powder1 ½ teaspoons salt¾ teaspoon pepper

Ranch Sauce

½ cup mayonnaiseSalt and pepper

Before You Begin

Use a Dutch oven that holds 6 quarts or more for this recipe.

Instructions

for the chicken

Pat chicken dry with paper towels and season with salt and pepper.

for the buttermilk mixture

Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.

for the coating

Whisk all ingredients together in large bowl.

Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels.

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 first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.)

Heat oil in large Dutch oven over medium-high heat until it reaches 350 degrees. Add half of chicken to hot oil and fry until golden brown and registers 175 degrees, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken.

for the ranch sauce

Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.

Transfer chicken to platter and serve with ranch sauce.