This Buttermilk Ranch Fried Chicken recipe is a blue ribbon winner. Moist, juicy chicken coated in a crispy, zesty ranch skin. It's the best fried chicken!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: chicken, Family Favorite
Servings: 8
Calories: 591kcal
Author: Corey Valley
Ingredients
1quartbuttermilk
8-10chicken piecesdrum sticks, breast, thighs
3eggs
1/3cupwater
4cupsall-purpose flour
1teaspoonkosher salt
2teaspoonspepper
2teaspoonpaprika
1packed of dry ranch dressing mix1 oz or 3 TB of my DIY Ranch mix
Peanut Oilfor frying
extra salt and pepper for taste
Instructions
Place chicken in a large bowl, and cover with buttermilk. Cover and chill for at least two hours, or overnight. If you are rushed on time, this step can be skipped, but it makes for the crispiest, juiciest chicken.
In a large bowl, add eggs, and water. Whisk until well combined. In a large gallon freezer bag or large bowl, mix flour, salt, pepper, paprika, and 1 packed of dry ranch dressing mix. Mix together.
Remove chicken from buttermilk and sprinkle lightly with salt and pepper. Working in batches, place chicken pieces in freezer bag or bowl and evenly coat each piece with flour mixture.
As your remove chicken from flour mixture, make sure to shake off any excess flour. Dip each piece in the egg mixture, and return to flour mixture for a second time. Fully coats each piece of chicken for a second time.
Allow chicken to rest for 10 -15 minutes. This helps the flour stick to the chicken. Heat oil in a deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil.
Fry for 15-18 minutes, or until golden brown, turning occasional. To keep chicken warm while frying in batches, I like to place my fried chicken in an oven warmed to 225 degrees.
Notes
Note: Calories will vary depending on how much oil is used during frying