Why You’ll Love this Buttermilk Ranch Fried Chicken Recipe
Whether you’re a seasoned cook or just diving into the world of frying, you’ll absolutely love this Buttermilk Ranch Fried Chicken recipe for its unbeatable flavor and crispy texture.
I can’t stress enough how tender the chicken becomes, soaking in that rich buttermilk, making each bite a delightful experience. The blend of ranch seasonings adds a unique twist that’s simply irresistible.
Plus, the golden, crunchy coating is a feast for the eyes and the palate! It’s perfect for gatherings or a cozy family dinner.
Trust me, once you try this recipe, it’ll become a favorite in your kitchen!
Ingredients of Buttermilk Ranch Fried Chicken
When it comes to making Buttermilk Ranch Fried Chicken, the ingredients you choose can really make a difference in flavor and texture. You want everything fresh and ready to go because that’s half the fun of cooking!
So, let’s gather what you need for this mouthwatering dish. Don’t worry, it’s not complicated at all. Just a few simple items, and you’ll be well on your way to frying up some serious deliciousness.
Here’s what you’ll need:
- 2 1/2-3 lbs frying chicken
- 2 1/4 cups flour
- 48 ounces vegetable oil
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 1/4 tablespoons dry dill weed
- 2 1/2 cups buttermilk
Now, let’s chat about some of these ingredients. First off, if you can, try to find high-quality chicken. It really does make a difference in the end result—plus, who doesn’t want to support local farmers when possible?
And about the buttermilk: if you don’t have any on hand, you can easily make a substitute with regular milk and a splash of vinegar or lemon juice. Just let it sit for a few minutes, and voilà, you’ve got buttermilk!
As for the seasoning, feel free to adjust the dill or even throw in some garlic powder if that tickles your fancy. Cooking is all about making it yours, after all.
How to Make Buttermilk Ranch Fried Chicken
Alright, let’s delve into making this Buttermilk Ranch Fried Chicken that’s sure to impress both your family and your tastebuds. First things first, you’re going to want to start with that 2 1/2 to 3 lbs of frying chicken. Rinse it off under some cold water and pat it dry with paper towels. It’s like giving your chicken a little spa treatment before it hits the hot oil.
While you’re at it, get your large deep-fry pot or electric skillet ready by filling it with 48 ounces of vegetable oil, but make certain it’s not more than half full—nobody wants an oil disaster, right? Heat that oil up to 325 degrees; if you have a thermometer, now’s the time to whip it out.
Now, while the oil is heating up, let’s mix up our dry stuff. In a bowl, combine 2 1/4 cups of flour with 1/2 teaspoon of salt, 3/4 teaspoon of pepper, and 1 1/4 tablespoons of dry dill weed. Give it a good whisk to guarantee everything’s evenly mixed.
Then, in another bowl, pour out 2 1/2 cups of buttermilk. This is where the magic begins. One piece at a time, take your chicken and dip it into the buttermilk, making sure it gets a nice coating. Shake off any excess buttermilk—it’s a bit like shaking off a bad date, really.
Next, roll that chicken in your flour mixture, giving it a good shake again to remove any extra flour. You want that perfect crispy coating, not a floury mess.
Once your oil is hot and your chicken is coated, it’s time for the fun part—frying! Carefully add your chicken pieces, skin side down, into the hot oil in small batches. Fry them for about 10 to 15 minutes, or until those juices run clear. You might want to turn them halfway through for even cooking, but be careful; we’re not looking for a splatter fight here.
When they’re done, drain them on paper towels to soak up any excess oil and let them stand for about 7 minutes before serving. This resting period is essential; it lets the chicken finish cooking and helps keep the juices inside.
And there you have it, perfectly crispy, tender Buttermilk Ranch Fried Chicken that’s just waiting for you to enjoy. Enjoy!
Buttermilk Ranch Fried Chicken Substitutions & Variations
If you’re looking to mix things up with your Buttermilk Ranch Fried Chicken, there are plenty of substitutions and variations to contemplate.
For a twist, try using almond milk or coconut milk in place of buttermilk for a dairy-free option. You can also swap the frying chicken for boneless chicken thighs for more flavor.
If you’re feeling adventurous, add some cayenne pepper or hot sauce to the buttermilk for a spicy kick.
Experiment with different herbs, like thyme or parsley, instead of dill. Each variation brings its own unique flair to this classic dish, so don’t hesitate to get creative!
What to Serve with Buttermilk Ranch Fried Chicken
While Buttermilk Ranch Fried Chicken is already a delicious centerpiece, pairing it with the right sides can elevate your meal.
I love serving it with a crisp, invigorating coleslaw that complements the rich flavors. Roasted veggies, like carrots and Brussels sprouts, add a nice touch, too.
For a hearty option, creamy mashed potatoes or buttery corn on the cob are always crowd-pleasers. Don’t forget a tangy dipping sauce, like extra ranch dressing, to enhance the experience.
To round it all off, a light salad can provide a refreshing contrast. Trust me, these sides make the meal unforgettable!
Additional Tips & Notes
When preparing Buttermilk Ranch Fried Chicken, a few additional tips can make a significant difference in your cooking experience and the final result.
First, let the chicken marinate in buttermilk for at least four hours or overnight—this guarantees tenderness.
Also, consider double-dipping the chicken for extra crunch. For even cooking, don’t overcrowd the pot; fry in batches.
Keep an eye on the oil temperature; a thermometer helps maintain 325 degrees.
Finally, letting the chicken rest for a few minutes after frying allows the juices to redistribute, making each bite flavorful and juicy.
Enjoy your delicious creation!