Best 2 Ranch Fried Chicken Cooks Country Recipes

Tantalize your taste buds with our delectable Ranch Fried Chicken, a culinary symphony that harmonizes the irresistible flavors of buttermilk, herbs, and spices. This dish takes you on a journey through a crispy, golden-brown exterior and a succulent, juicy interior, leaving you craving more with every bite. Accompanying this masterpiece are three sensational recipes that elevate your dining experience to new heights: a creamy and tangy Buttermilk Ranch Dressing, perfect for dipping or drizzling over your chicken; a zesty and refreshing Cucumber Salad, providing a crisp and light counterpoint to the richness of the chicken; and a classic Mashed Potato recipe that delivers a comforting and velvety side dish. Prepare to embark on a culinary adventure that will leave your family and friends clamoring for more.

Let's cook with our recipes!

CRISPY RANCH FRIED CHICKEN

Crispy Ranch Fried Chicken image

It's almost impossible to improve crispy fried chicken. A sprinkling of ranch dressing mix in the coating makes it happen, though. The empty-in-seconds serving platter is proof. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour, divided
6 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts :

RANCH FRIED CHICKEN- COOK'S COUNTRY RECIPE RECIPE - (3.9/5)

Ranch Fried Chicken- Cook's Country Recipe Recipe - (3.9/5) image

Provided by SuzyHomemakerGoneBad

Number Of Ingredients 25

Ingredients

Chicken:
8 (5 to 7 ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper, to taste
2 quarts peanut or vegetable oil
Buttermilk mixture:
1 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
2 teaspoons distilled white vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pinch cayenne pepper
Coating:
1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
Ranch Sauce:
1/2 cup mayonnaise
Salt and pepper, to taste

Steps:

FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper. FOR THE BUTTERMILK MIXTURE: Whisk buttermilk, chives, cilantro, dill, vinegar, garlic, salt and cayenne together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce. FOR THE COATING: Whisk flour, cornstarch, chives, cilantro, dill, garlic powder, salt and pepper together in large bowl. Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere. Transfer chicken to first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.) Heat oil in large Dutch oven (use a Dutch oven that holds 6 quarts or more) over medium-high heat until it reaches 350°F. Add half of chicken to hot oil and fry until golden brown and registers 175°, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325°F and 350°F Transfer chicken to paper towel-lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350°F and repeat with remaining chicken. FOR THE RANCH SAUCE: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste. Transfer chicken to platter and serve with ranch sauce.

Tips:

Brining the chicken: Brining the chicken before frying helps to keep it moist and flavorful. You can brine the chicken in a simple solution of water, salt, and sugar for several hours or overnight.
Use a good quality buttermilk: The buttermilk helps to tenderize the chicken and gives it a delicious flavor. Make sure to use a good quality buttermilk, such as whole buttermilk or cultured buttermilk.
Coat the chicken evenly: When coating the chicken in the buttermilk and flour mixture, make sure to coat it evenly. This will help to ensure that the chicken cooks evenly.
Fry the chicken at the correct temperature: The oil should be at a temperature of 350 degrees Fahrenheit when you fry the chicken. This will help to prevent the chicken from sticking to the pan and will also help it to cook evenly.
Don't overcrowd the pan: When frying the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will also cause the oil temperature to drop.
Cook the chicken until it is golden brown: The chicken should be cooked until it is golden brown and crispy. This will ensure that it is cooked through.

Conclusion:

Fried chicken is a delicious and easy-to-make dish that can be enjoyed by people of all ages. Ranch fried chicken is a variation on the classic fried chicken recipe that is sure to please everyone. The buttermilk and ranch seasoning give the chicken a unique and delicious flavor that is sure to be a hit. So next time you're looking for a quick and easy meal, give ranch fried chicken a try. You won't be disappointed.