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
Scale
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.
