Ranch Fried Chicken
By Katie LeairdPublished 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 pepper 2 quarts peanut or vegetable oilButtermilk Mixture
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, minced½ teaspoon salt Pinch cayenne pepperCoating
1 ¼ cups all-purpose flour ½ cup cornstarch 3 tablespoons minced fresh chives 3 tablespoons minced fresh cilantro 1 tablespoon minced fresh dill 1 ½ teaspoons garlic powder 1 ½ teaspoons salt ¾ teaspoon pepperRanch Sauce
½ cup mayonnaise Salt and pepperBefore You Begin
Use a Dutch oven that holds 6 quarts or more for this recipe.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper.
- Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.
- 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.
- Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.
- Transfer chicken to platter and serve with ranch sauce.
for the chicken
for the buttermilk mixture
for the coating
for the ranch sauce
Time
1 hourYield
Serves 4 to 6Ingredients
Chicken
8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
2 quarts peanut or vegetable oil
Buttermilk Mixture
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
½ teaspoon salt
Pinch cayenne pepper
Coating
1 ¼ cups all-purpose flour
½ cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 ½ teaspoons garlic powder
1 ½ teaspoons salt
¾ teaspoon pepper
Ranch Sauce
½ cup mayonnaise
Salt and pepper
Test Kitchen Techniques
Ingredients
Chicken
8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
2 quarts peanut or vegetable oil
Buttermilk Mixture
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
½ teaspoon salt
Pinch cayenne pepper
Coating
1 ¼ cups all-purpose flour
½ cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 ½ teaspoons garlic powder
1 ½ teaspoons salt
¾ teaspoon pepper
Ranch Sauce
½ cup mayonnaise
Salt and pepper
Test Kitchen Techniques
Ingredients
Chicken
8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
2 quarts peanut or vegetable oil
Buttermilk Mixture
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
½ teaspoon salt
Pinch cayenne pepper
Coating
1 ¼ cups all-purpose flour
½ cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 ½ teaspoons garlic powder
1 ½ teaspoons salt
¾ teaspoon pepper
Ranch Sauce
½ cup mayonnaise
Salt and pepper
Test Kitchen Techniques
Why This Recipe Works
Classic American ranch dressing herbs and seasonings appear in three components of the recipe—the buttermilk coating, the flour coating, and the ranch dipping sauce—to pack summer flavors into this fried chicken. Using boneless thighs ensures juicy meat without the hour-long brining process. Frying the thin thighs takes half the time that bone-in chicken parts require, which allows the fresh herb flavors to flourish.
Before You Begin
Use a Dutch oven that holds 6 quarts or more for this recipe.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper.
- Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.
- 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.
- Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.
- Transfer chicken to platter and serve with ranch sauce.
for the chicken
for the buttermilk mixture
for the coating
for the ranch sauce
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