I was on the phone with my dad today, and we were talking recipes. I think he misses me visiting with him as he and my mother are often time test subjects for me. Guinea Pigs for my recipes in other words. I always test out my recipes before I put them out there, especially if I haven’t made them for awhile. Anyway, as we are from the south we love fried chicken. My son says, “Trust a southerner to take a healthy food like chicken, or vegetables and deep fry them!” Well I love chicken; fried chicken. And this is one of my favorites. I hope you enjoy it as well.
Buttermilk Ranch Fried Chicken
- Approximately 1 quart of buttermilk
- 8 – 10 chicken thighs (or chicken pieces of your choice)
- 4 Tablespoons minced Fresh cilantro (divided in half)
- 4 Tablespoons minced Fresh garlic (divided in half)
- 4 tablespoons minced Fresh Dill Weed (divided in half)
- 4 Tablespoons minced Fresh chives (divided in half)
- ½ tsp. Cayenne Pepper
- Kosher salt
- Corn starch
- seasoned bread crumbs
- 2 eggs
- Vegetable oil
- Gallon zip bag
Thoroughly wash the chicken and pat it dry. Generously season it with Kosher salt and Pepper. Place chicken into the gallon sized zip bag, add half of the cilantro, garlic, dill and chives. Pour buttermilk onto chicken and store in the refrigerator over night.
When you are ready to cook, pour chicken and buttermilk into a colander and let drain.
In a large bowl combine flour, and bread crumbs so you have a fifty fifty mix. Add the remaining seasoning and combine. I like to do this in another zip bag so I can shake the seasoned flour onto the chicken.
Beat the 2 eggs and add some buttermilk to it to make an egg wash.
Roll chicken into the corn starch, then drop it into the egg wash to coat it. Then into the bread crumb mixture.
Heat the oil to 350-375°. Fry chicken in a heavy cast iron dutch oven in batches until golden brown and internal temperature reaches 165°. Enjoy with a lovely light potato salad, and cole slaw for the perfect summer evening dinner, or picnic.