Name: Crispy Fried Chicken with Homemade Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: ½ cup buttermilk, well shaken; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 1 tablespoon fresh lime juice; 2 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt; 2 tablespoons thinly sliced fresh chives; 2 tablespoons finely chopped fresh cilantro; 2 teaspoons finely chopped fresh dill; 1 teaspoon kosher salt; ⅛ teaspoon cayenne pepper; 4 cups buttermilk, well shaken; Kosher salt and freshly ground black pepper; 1 tablespoon hot sauce (such as Tabasco); 8 bone-in, skin-on chicken thighs (5-6 oz each); 2 cups all-purpose flour; ½ cup cornstarch; 1 teaspoon chile de árbol powder or cayenne pepper; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 1½ teaspoons sweet paprika; Neutral oil for deep-frying (avocado or canola)

Description

Award-winning fried chicken thighs paired with a tangy and herbaceous homemade ranch dressing, delivering restaurant-quality comfort food.

Ingredients

½ cup buttermilk, well shaken
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon fresh lime juice
2 garlic cloves, finely chopped to a paste with ¼ teaspoon kosher salt
2 tablespoons thinly sliced fresh chives
2 tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh dill
1 teaspoon kosher salt
⅛ teaspoon cayenne pepper
4 cups buttermilk, well shaken
Kosher salt and freshly ground black pepper
1 tablespoon hot sauce (such as Tabasco)
8 bone-in, skin-on chicken thighs (5-6 oz each)
2 cups all-purpose flour
½ cup cornstarch
1 teaspoon chile de árbol powder or cayenne pepper
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons sweet paprika
Neutral oil for deep-frying (avocado or canola)

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Instructions

Make the ranch dressing: In a medium bowl, whisk together buttermilk, mayonnaise, sour cream, and lime juice until smooth. Add garlic paste, chives, cilantro, dill, salt, and cayenne. Whisk until well combined. Store in the refrigerator for up to 5 days.
Marinate the chicken: In a large bowl, combine 2 cups of buttermilk, salt, and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
Drain and dry the chicken: Remove chicken from marinade, drain, and pat dry with paper towels.
Set up your dredging station: Place remaining buttermilk in a bowl and whisk together flour, cornstarch, chile de árbol powder, garlic powder, onion powder, paprika, salt, and pepper in another bowl. Divide flour mixture between two shallow bowls.
Coat the chicken: Dredge chicken in the first bowl of flour, dip in buttermilk, then dredge in the second bowl of seasoned flour, pressing to adhere.
Heat the oil: Heat about 2 inches of oil in a deep skillet until it reaches 375°F.
Fry the chicken: Add 4 thighs to the hot oil and fry until golden brown and cooked through, about 10 minutes total. Drain on a wire rack.
Serve hot: Serve immediately with ranch dressing on the side.

Notes

For extra crispy chicken, ensure the pieces are completely dry before coating and don’t overcrowd the pan while frying.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Frying
Cuisine: Southern