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Though its origins can be traced back to Scotland and West Africa, it was the American South that popularized fried chicken, turning it into the bronzed and crispy goodness that we know today. We love to Ranchify this recipe by adding seasoning mix into the coating before it hits the oil. Get your napkins ready!
buttermilk
3 cups
hot sauce (or to taste)
⅓ cup
salt
2 teaspoons
pepper
1 teaspoon
chicken, light and dark meat (halve breasts to make 2 pieces)
10–12 pieces
vegetable oil for frying
all-purpose flour
2½ cups
1 tablespoon plus 1 teaspoon
freshly ground black pepper
1 teaspoon
For safe meat preparation, reference the USDA website.
In a large mixing bowl, whisk together the buttermilk, hot sauce, salt and pepper in a mixing bowl. Add in the chicken and toss to coat. Cover the bowl with plastic wrap and refrigerate at least 30 minutes, up to 4 hours.
Pour enough vegetable oil into a skillet with high sides to go up about 1 inch. Heat to 350°F.
Meanwhile, in a shallow bowl, whisk together the flour, ranch seasoning mix and black pepper until well combined.
Remove each piece of chicken from the buttermilk and shake to remove excess. Press it into the flour mixture and tap off excess. Place 3–4 chicken pieces into the oil at a time, keeping an eye on the oil temperature to make sure it stays around 350°F.
Fry each piece for about 12–15 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F. Remove from the oil and place on paper towels or brown paper bags to drain. Let rest for 5–10 minutes before serving.
