Buttermilk Ranch Fried Chicken
Crispy fried chicken and ranch! Need I say more? This delectable and juicy chicken is marinated for 2 hours, then fried for that crispy and crunchy comfort food you always want!
Ingredients
- 2 chicken breasts sliced in half lengthwise, then widthwise
- 2 cups buttermilk
- Salt to taste
- 2 cups all-purpose flour
- 2 eggs
- ½ cup milk
For the Ranch Seasoning
- 1 tbsp dried parsley
- ½ tsp dried dill
- 1 tsp garlic powder
- 1 tsp minced onion
- 2 tsp dried chives
- ½ tsp mustard powder
- ½ tsp black pepper
Instructions
- In a large ziplock bag or container, place the chicken, then pour the buttermilk over the chicken. Sprinkle with the ranch seasoning and toss to combine, or shake the bag. Refrigerate for 2 hours or overnight.
- Grab two bowls. In one bowl, add the flour. In the other bowl, add the eggs and milk, then whisk to combine. Working with one piece at a time, dredge the chicken in flour, egg mixture, allowing it to drip so there's no excess, then back into the flour.
- Let the chicken sit for 10-15 minutes so the coating sticks to the chicken.
- In a large pot, heat about 2 quarts of oil to 350F. Set aside a plate lined with paper towels.
- Add the chicken to the hot oil and fry for 10-15 minutes, or until the internal temperature reaches 165F and it is golden brown, turning occasionally.
- Place the chicken on plates lined with paper towels. Serve immediately.