Ranch Fried Chicken Recipe

Ranch Fried Chicken Recipe

How appropriate! Here’s my favorite ranch fried chicken recipe right here on the Iron Chicken Kitchen blog! And, sure, you could use just any supermarket ranch dressing mix, but why would you? Iron Chicken Kitchen Ranch Flavor Packet has SO much more flavor!

Leave me a comment below and ask questions or let me know how yours turns out!

Ranch Fried Chicken

Elevate your friend chicken with Iron Chicken Kitchen Ranch Flavor and Chili Powder!
Prep Time 40 mins
Cook Time 20 mins
Course Main Course
Cuisine American

Equipment

  • mixing bowls, 2 shallow dishes, Dutch oven or heavy pan

Ingredients
  

  • 3 to 4 pounds chicken, either a cut-up whole chicken or nuggets (about 1.5k), patted dry

Marinade

  • 2 cups buttermilk (475ml)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 tablespoons Iron Chicken Chili Powder Blend
  • 1 tablespoon Sriracha sauce
  • 3/4 cup cornstarch (96g)

Egg Wash

  • 2 eggs
  • 3 tablespoons water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper

Dredge

  • 1 1/2 cups AP flour (190g)
  • 5 tablespoons Iron Chicken Ranch Flavor Packet seasoning
  • vegetable oil for frying

Instructions
 

  • In large bowl, whisk together buttermilk, 1 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, chili powder, and Sriracha sauce.
  • Submerge chicken in buttermilk mixture.
  • Marinate at least 30 minutes and up to overnight in the refrigerator.
  • Drain chicken and pat dry with paper towels. Do not rinse.
  • Put cornstarch in a large plastic container with lid or gallon-size plastic zipper bag. Add chicken and shake until all chicken is coated lightly with cornstarch.
  • Preheat oven to 200°F (93°C). Place a baking sheet fitted with wire rack into oven.
  • In a shallow dish, whisk eggs, water, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper together.
  • Whisk flour and ranch flavor seasoning together in shallow dish.
  • Heat 1 1/2 inches of vegetable oil in 6-quart Dutch oven or other large pot on the stovetop to 375°F (190°C).
  • Dip a piece of chicken in the egg wash and let excess drip back into bowl.
  • Then dredge the just-egg-washed piece of chicken in the flour mixture, first one side then the other. Shake gently over the dish so that excess flour falls back into it.
  • Carefully place chicken into the hot oil, laying it away from you to prevent burns.
  • Repeat the egg wash, flour dredge, and placing in oil for 3 or 4 more chicken pieces. You can do more for nuggets. Do not crowd the pan; you don't want the oil temperature to drop drastically. Fry at 375°F (190°C) for three minutes on the first side. Turn and fry another 2 minutes on the second side. Fry to a deep golden brown. Total times will differ depending on the size and thickness of the chicken pieces. In any case, the finished interior temperature must be at least 165°F (74°C). Do not overcook.
  • As chicken is done, place pieces on wire rack on baking sheet in oven to keep warm. If chicken is not yet to 165°F (74°C) but is a deep golden brown, place it in the oven to finish cooking.
  • Serve chicken hot.

Notes

Serve with homemade ranch dip: Mix 3 tablespoons of Iron Chicken Kitchen Ranch Flavor Packet with 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup milk, and 1 teaspoon chopped fresh cilantro. Chill and serve. For Ranch Dip, omit the milk.
Keyword fried, chicken, ranch



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