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If you are looking for that perfect crispy, juicy, and flavorful fried chicken with a tangy twist, then this Buttermilk Ranch Fried Chicken Recipe is exactly what your taste buds have been craving. The magic starts with tender chicken soaking in buttermilk and ranch seasoning, creating a moist interior, while the seasoned flour coating fries up golden and crunchy. Whether it’s for a family dinner or a weekend treat, this recipe balances cozy comfort and zesty excitement that will surely make it your new all-time favorite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is key to achieving the perfect Buttermilk Ranch Fried Chicken Recipe. Each component plays an essential role: the buttermilk tenderizes the chicken, the ranch mix adds that signature herby tang, and the flour blend ensures a crispy, golden crust full of flavor.
- 1 quart buttermilk: Acts as a tenderizer and adds tanginess to the chicken for juicy, flavorful bites.
- 8-10 chicken pieces (drumsticks, breasts, thighs): A mix of cuts gives variety and allows you to enjoy different textures and flavors.
- 3 eggs: Used to create the perfect coating binder, helping the flour stick beautifully.
- 1/3 cup water: Thins the egg mixture just enough for easy dipping and better crust coverage.
- 4 cups all-purpose flour: The foundation for the crispy, crunchy crust that you can’t resist.
- 1 teaspoon kosher salt: Enhances all the flavors throughout the chicken and coating.
- 2 teaspoons pepper: Adds a subtle heat balancing the herbs and spices.
- 2 teaspoons paprika: Brings a smoky depth and lovely color to the crust.
- 1 packet dry ranch dressing mix (1 oz or 3 tablespoons DIY ranch mix): Infuses the coating with the iconic creamy, herb-packed ranch flavor.
- Peanut oil (for frying): Ideal for high heat and crispiness with a neutral flavor that lets the chicken shine.
- Extra salt and pepper for taste: To season the chicken before dredging for maximum flavor penetration.
How to Make Buttermilk Ranch Fried Chicken Recipe
Step 1: Marinate the Chicken in Buttermilk
Start by placing your chicken pieces in a large bowl and covering them completely with buttermilk. This soak is crucial because the acidity in the buttermilk tenderizes the meat, ensuring every bite is juicy and tender. Cover and chill for at least two hours, or even better, overnight. Patience here pays off with the crispiest, most flavorful chicken. If you’re in a rush, skip this step—your chicken will still taste delicious, but the soak really elevates the dish.
Step 2: Prepare the Flour and Egg Mixtures
While your chicken marinates, whisk together the eggs and water in a large bowl until smooth. This egg wash is your chicken’s adhesive partner for the flour, locking in moisture and forming a delightful crust. Next, combine your all-purpose flour with kosher salt, pepper, paprika, and the dry ranch dressing mix in a large gallon-sized freezer bag or bowl. These spices give your chicken its signature Buttermilk Ranch Fried Chicken Recipe flavor, so be generous!
Step 3: Dredge the Chicken
Remove chicken pieces from the buttermilk and lightly season with salt and pepper to layer in flavor. Work in batches, placing the chicken into the flour mixture and making sure every piece is thoroughly coated. Shake off any excess flour, then dip the chicken in the egg wash, and dredge again in the flour mixture for that extra thick, crunchy crust. This double-dipping method is the secret to achieving that beautifully crispy texture that stays crunchy bite after bite.
Step 4: Let the Chicken Rest
Once your chicken pieces are coated, let them rest for 10 to 15 minutes. This brief wait helps the flour mixture set and adhere better during frying, which means less flour falling off and more crunchy coating on your plate.
Step 5: Fry to Golden Perfection
Heat peanut oil to 350 degrees in a deep pan or fryer—this temperature is crucial for a crisp crust without greasy chicken. Fry the chicken pieces in batches, turning occasionally, for 15 to 18 minutes or until they’re golden brown and cooked through. To keep your batches warm and crispy while frying the rest, place the finished chicken on a rack in an oven preheated to 225 degrees. You’re almost there; that irresistible Buttermilk Ranch Fried Chicken Recipe is ready to enjoy!
How to Serve Buttermilk Ranch Fried Chicken Recipe
Garnishes
Simple garnishes can elevate this dish beautifully. Sprinkle freshly chopped parsley or chives on top to add a fresh, bright contrast to the rich, crispy chicken. A wedge of lemon on the side is also wonderful, offering a light citrus boost if you want to cut through the richness with a touch of acidity.
Side Dishes
Classic southern sides pair perfectly here. Think creamy mashed potatoes, tangy coleslaw, or buttery corn on the cob to complement the bold flavors of the Buttermilk Ranch Fried Chicken Recipe. A crisp green salad dressed with a light vinaigrette also balances the meal wonderfully, adding just the right amount of freshness.
Creative Ways to Present
For an exciting twist, serve your Buttermilk Ranch Fried Chicken as sliders with pickles and a dollop of ranch dressing on mini buns. Or turn it into a satisfying bowl by pairing shredded chicken over a bed of seasoned rice topped with your favorite vegetables. Either way, this chicken is versatile—have fun making it your own!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to four days. To maintain that wonderful crispy exterior, allow the chicken to cool completely before sealing to avoid sogginess from trapped steam.
Freezing
The Buttermilk Ranch Fried Chicken Recipe freezes beautifully. Wrap each piece tightly in plastic wrap and place them in a freezer bag or container. Frozen chicken can be kept for up to three months—perfect for a ready-to-eat treat on busy days!
Reheating
To reheat without losing that amazing crunch, place the chicken on a wire rack set over a baking sheet and warm in a preheated oven at 375 degrees for 12-15 minutes. Avoid microwaving as it tends to make the crust soggy, and nobody wants that when it comes to fried chicken.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! You can use drumsticks, thighs, breasts, or even wings. Each cut offers a slightly different texture and flavor — just adjust frying time if using smaller pieces like wings.
What if I don’t have buttermilk on hand?
You can easily make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using. While fresh buttermilk is ideal for the best flavor and tenderness, this substitute works well in a pinch.
Why do I need to double dip the chicken in flour and egg?
Double dipping creates a thicker, crunchier coating that holds up better during frying. It also locks in moisture and adds layers of flavor with every bite, making the Buttermilk Ranch Fried Chicken Recipe extra special.
Can I bake this chicken instead of frying?
Yes, but frying gives you that classic, golden, crunchy crust that’s hard to replicate in the oven. If you prefer baking, use a wire rack on a baking sheet and bake at 400 degrees for 40-45 minutes, turning halfway, but expect a slightly different texture.
Is peanut oil the best choice for frying?
Peanut oil has a high smoke point and neutral flavor, making it excellent for frying chicken to achieve crispiness without imparting unwanted flavors. However, canola or vegetable oil works fine if needed.
Final Thoughts
I’m so excited for you to try this Buttermilk Ranch Fried Chicken Recipe because it perfectly combines crispy, juicy, and flavorful elements in a way that feels both indulgent and approachable. Whether you’re serving it for a special gathering or a comforting meal at home, it’s sure to bring smiles and satisfy cravings. Trust me, once you make it, it’ll become a beloved staple in your recipe collection!
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Buttermilk Ranch Fried Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Buttermilk Ranch Fried Chicken recipe delivers crispy, juicy chicken pieces infused with the tangy flavor of buttermilk and a zesty ranch seasoning. Perfectly seasoned and double-coated for maximum crunch, this classic southern-style fried chicken is ideal for a family meal or a crowd-pleasing dish.
Ingredients
Chicken and Marinade
- 1 quart buttermilk
- 8–10 chicken pieces (drumsticks, breasts, thighs)
Breading
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons pepper
- 2 teaspoons paprika
- 1 packet dry ranch dressing mix (1 oz or 3 tablespoons homemade ranch mix)
Batter
- 3 eggs
- 1/3 cup water
For Frying
- Peanut oil (for frying)
- Extra salt and pepper to taste
Instructions
- Marinate the Chicken: Place the chicken pieces in a large bowl and cover completely with buttermilk. Cover and refrigerate for at least 2 hours or overnight for best flavor and tenderness. This step can be skipped if short on time, but marinating helps achieve a juicier, crispier result.
- Prepare the Egg Wash and Flour Mixture: In a large bowl, whisk together the eggs and water until well combined. In a separate large bowl or gallon-sized freezer bag, combine the flour, kosher salt, pepper, paprika, and dry ranch dressing mix thoroughly.
- Season and Coat the Chicken: Remove the chicken from the buttermilk and lightly sprinkle with salt and pepper. Working in batches, place the chicken pieces into the flour mixture or bag and coat evenly with the flour mixture, shaking off excess.
- Double Dip the Chicken: After the initial flour coating, dip each piece into the egg wash, then return it to the flour mixture for a second thorough coating. This double coating ensures a thick, crispy crust.
- Rest Before Frying: Allow the coated chicken pieces to rest for 10-15 minutes. This resting period helps the flour adhere better to the chicken during frying.
- Heat the Oil: Heat peanut oil in a deep pan or fryer to 350°F (175°C). Make sure there is enough oil to fully submerge the chicken pieces for even cooking.
- Fry the Chicken: Carefully place chicken pieces into the hot oil in batches to avoid overcrowding. Fry for 15-18 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Keep Warm and Serve: To keep fried chicken warm while frying batches, place cooked pieces on a wire rack set over a baking sheet in a warm oven at 225°F (107°C). Once all chicken is fried, serve hot and enjoy your crispy buttermilk ranch fried chicken.
Notes
- Marinating the chicken in buttermilk overnight intensifies flavor and tenderness but can be shortened to 2 hours if needed.
- Peanut oil is recommended for its high smoke point and neutral flavor, but other oils suitable for frying may be used.
- Ensure oil temperature remains around 350°F to avoid greasy or undercooked chicken.
- Resting the breaded chicken before frying helps develop a crispier crust.
- Use a meat thermometer to check for doneness; internal temperature should be 165°F.
- Can be served with ranch dressing or your favorite dipping sauces for added flavor.
