Ranch Fried Chickie
Want a refresher on how to make this?
Makes 8 pieces | Prep: 10 min | Marinate: 12-24 hrs | Cook: 10-14 min
INGREDIENTS
4 chicken legs, drum and thigh separated
~1.5 quarts oil for frying
2 cups buttermilk
1-2 tablespoon hot sauce (I like Crystal)
1 packet ranch seasoning powder
1 cup all purpose flour
½ cup potato starch
½ cup cornstarch
1 tsp each, paprika, garlic powder, onion powder
½ tsp cayenne
1 more packet ranch (holding back about 2 tablespoons to dust over finished chicken)
Salt and pepper to taste
Lemon wedges, if ya want
INSTRUCTIONS
Marinate your chicken
Mix the buttermilk, hot sauce, 1 packet of ranch, S&P. Add in your chickie and allow to marinate for 12-24 hours covered in your fridge.
Dredge your chicken
Whisk together the flour, starches and seasonings, then dip your fingers in the buttermilk and flick it over the flour mixture. Gently mix then repeat 4-5 times. This helps create clumps in the batter that give you extra crispy bits. Now dredge all your chicken well, working with 2 pieces at a time. Pat each piece well all over then set aside on a plate or sheet pan while you dredge the rest.
Let the chicken rest for 30 minutes.
Fry it up
Bring your oil to 350* then carefully place 4 pieces of chicken in
Fry for 10-14 minutes, adjusting the flame to keep a consistent temperature.
Once finished, remove from oil and allow to drain on a wire rack or paper towel for a few seconds before dusting with a bit of the leftover ranch powder. Serve with more ranch and lemon wedges