Buttermilk Ranch Fried Chicken Recipes

Steps:

• Make the brine: Combine the water, salt, sugar, bay leaf, garlic, pepper and lemon in a large stock pot and bring to a boil over high heat. Reduce the heat and let simmer until fragrant, 2 to 3 minutes.
• When done, remove from the heat, add the ice cubes and stir until the liquid is chilled. Add the buttermilk and pickle juice. Stir well then pour enough brine over the chicken tenders in a large bowl to submerge them. Cover and refrigerate for 2 hours.
• Make the seasoned flour: Combine the ingredients in a medium bowl and mix well.
• Make the panko breading: Take half of the panko breadcrumbs and pulse in a food processor until fine. Combine with the remaining ingredients in a medium bowl. Mix well and set aside.
• Make the seasoning: Combine the ingredients in a small bowl, mix well and set aside.
• Prepare the chicken tenders: Remove the chicken tenders from the brine and pat dry. Set up a breading station with the seasoned flour, egg wash and panko breading. Working with 1 or 2 tenders at a time, lightly coat in the seasoned flour, dip in the egg wash, then place in the panko breading. Cover the tender in the breading then firmly press the tender flat with your palm to an even 1/4 inch thick. Flip and press again as needed to achieve even thickness and breading.
• Preheat 3 to 4 inches of oil in a Dutch oven to 350 degrees F. Working in batches, fry the chicken tenders, turning occasionally, until golden brown all over and cooked through, 5 to 7 minutes. Remove from the oil to a paper towel-lined plate to drain. Season the tenders evenly all over with the seasoning and serve with the dipping sauce.
• In a medium bowl, whisk together all of the ingredients until well combined and creamy in texture. Cover and refrigerate until ready to serve, up to 5 days.

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

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.

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

Steps:

• Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
• Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt.

Steps:

• Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

Steps:

• Rinse chicken and pat dry; set aside.
• Fill large deep-fry pot or electric skillet to no more than half it's depth with oil. Heat to 325 degrees.
• In bowl, combine flour, dill, salt, and pepper.
• Fill another bowl with buttermilk.
• Place chicken, one piece at a time, in milk. Shake off excess.
• Roll in flour mixture and shake off excess.
• Repeat process.
• Fry in small batches-skin side down-10-15 minute longer, till juices run clear; drain well on paper towels.
• Let stand 7 minute before serving.

Steps:

• Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag. Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour. Preheat the oven to 425F. Spay a large baking sheet with cooking spray and set aside. Combine corn muffin mix and seasonings in a shallow bowl. Remove the chicken pieces one at a time an shake off the excess buttermilk. Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet. Repeat for remaining chicken pieces. Lightly spray the top of each piece of chicken with cooking spray. Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning.

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.