Extra Crispy Ranch Fried Chicken Thighs
Ingredients
For the chicken:
- 8 Small bunch cilantro, basil or mint, cleaned and trimmed
- Salt and pepper
- 2 quarts peanut or vegetable oil
For the buttermilk mixture:
- 1 cup buttermilk
- 2 tablespoons fresh chives, minced
- 2 tablespoons fresh cilantro, minced
- 2 teaspoons fresh dill, minced
- 2 teaspoons distilled white vinegar
- 1 garlic clove, minced
- ½ teaspoon salt
- Pinch cayenne pepper
For the coating:
- 1¼ cups all-purpose flour
- ½ cup cornstarch
- 3-4 tablespoons Hidden Valley® Original Ranch® Dressing, Dip & Sauce Mix
For the dipping sauce:
- ¼ cup reserved buttermilk mixture
- ½ cup prepared Hidden Valley® Original Ranch® dressing
Preparation 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 one 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˚F. Add half of chicken to hot oil and fry until golden brown and registers 175˚F, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325˚F and 350˚F.
- 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; this prevents coating form getting steamed and soggy. Return oil to 350˚F and repeat with remaining chicken.
For the ranch dipping sauce:
- Whisk 1/2 cup prepared Hidden Valley® Original Ranch® dressing into the 1/4 cup reserved buttermilk mixture.
- Transfer chicken to platter and serve with the ranch sauce.
