Ranch Fried Chicken

16 ingredients
7 steps

Ingredients

  • 1 cup Buttermilk
  • 5 tablespoon Minced Chives
  • 5 tablespoon Cilantro
  • 2 teaspoons Minced Dill
  • 1 tablespoon Minced Dill
  • 2 teaspoons White Vinegar
  • 1 clove Minced Garlic
  • 1.5 teaspoon Garlic Powder
  • 2 teaspoon Salt
  • 1 pinch Cayenne Pepper
  • 3/4 teaspoon Pepper
  • 1 1/4 cup Flour
  • 1/2 cup Corn Starch
  • 1/2 cup Mayonnase
  • 8 pieces Boneless Skinless Chicken Thighs
  • 2 quart Peanut Oil

Directions

  1. 1
    Prep Thighs, pat down with paper towel. Season both sides with salt and pepper.
  2. 2
    Prepare Dip by adding Buttermilk, 2 Tbsp Chives, 2 Tbsp Cilantro, 2 Tsp Dill, Vinegar, 1 Minced Garlic, 1/2 Tsp sales and pinch of Cayenne.
  3. 3
    Whisk together. Set aside 1/4 cup of sauce for the Ranch Dressing
  4. 4
    Prepare Flour coating. Mix flour, corn starch, 3 Tbsp Chives, 3 Tbsp Minced Cilantro, 1 Tbsp Dill, Garlic Powder, 1 1/2 Tsp Salt, 3/4 Tsp pepper.
  5. 5
    Dip 4 thighs into liquid coating, roll in flour mixture removing excess. Fry in 350 deg oil for 7 to 9 minutes, turning Thighs until golden brown.
  6. 6
    Remove Thigh's from Oil and place on rack with paper towel for 30 seconds. Place on bare rack.
  7. 7
    Ranch Dressing. Wisk together the 1/4 cup of reserved dip with Mayonnase. Add a pinch of salt and pepper to taste.

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