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Fried Chicken with Ranch

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 4-6

This can all be made in advance and the chicken fried at the last minute. You can also shortcut parts of this. Buy the Ranch or some “half sour” deli pickles and make the other parts from scratch for fun. Serve these with some Margaritas or ice cold beer and let the games begin!

Ingredients

The Ranch dressing:

1 cup (8 ounces) sour cream

½ cup mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce

1 tablespoon chopped dill

2 teaspoons red wine vinegar

1 teaspoon garlic powder

Chicken:

1 quart Canola oil or shortening

6 boneless chicken thighs, 4 breasts, halved,  2-4 wings, 3-4 drumsticks (4-5 pounds total)

Kosher salt

1-1/2 cups all-purpose flour

1-1/2 cups corn starch

Serves 4-6

Instructions

  1. Make the dressing: In a large bowl, whisk together the sour cream, mayonnaise and buttermilk with the Worcestershire, garlic powder, hot sauce, 2 teaspoons salt and dill. Taste for seasoning.
  2. Get ready: Preheat oven to 350F. Pour the oil into a deep, heavy- bottomed pot. Heat the oil to 350F over medium heat. Prepare a baking sheet fitted with a kitchen towel and a slotted spoon. In a large bowl, combine the flour and cornstarch. Season the chicken pieces with salt and toss in the flour mix. Shake off excess.
  3. Fry: Drop about 1/3 of the chicken into the oil and gently “swirl” the oil as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5-7 minutes, remove them with the spoon and lay them out on the kitchen towel to cool. Season with salt. Make sure oil comes back up to temperature before frying a new batch. Repeat until all are cooked. Arrange the fried chicken on a baking sheet. Finish cooking in the oven 10 minutes.
  4. Finish: Serve with Ranch on the side, pickles….

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