Description
This crispy fried chicken is paired with a tangy homemade ranch dressing, elevated comfort food for any occasion.
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)
Instructions
- In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, and lime juice until smooth. Add the garlic paste, chives, cilantro, dill, salt, and cayenne. Whisk until well combined. Refrigerate for up to 5 days.
- In a large bowl, combine 2 cups of buttermilk with 1 tablespoon of salt and hot sauce. Add chicken thighs, turning to coat completely. Cover and refrigerate for at least 4 hours or overnight.
- Remove chicken from marinade, drain and pat very dry with paper towels.
- Set up dredging station with remaining buttermilk in one bowl and a seasoned flour mixture in another. Create clumps in the second flour mixture with some buttermilk.
- Dredge chicken in seasoned flour, dip in buttermilk, then dredge again in the second flour mixture.
- Heat about 2 inches of oil to 375°F. Fry 4 thighs at a time for about 10 minutes until golden brown and cooked through, adjusting heat as necessary.
- Transfer fried chicken to a wire rack to drain. Repeat with remaining thighs.
- Serve hot with ranch dressing on the side.
Notes
Make the ranch dressing up to 5 days in advance, and ensure chicken is fully dry before dredging for the crispiest coating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern