Buffalo Ranch Style Fried Chicken
Ingredients:
For the Chicken:
- 4 bone-in chicken thighs and drumsticks
For the Buffalo-Buttermilk Marinade:
- 1 cup buttermilk
- 2 tablespoons hot sauce (buffalo-style)
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh cilantro
- 1 teaspoon minced fresh dill
- 1 teaspoon white vinegar
- 1 garlic clove, minced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- A pinch of cayenne pepper
For the Coating:
- 1 cup all-purpose flour
- ¾ cup cornstarch
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh cilantro
- 1 teaspoon minced fresh dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
For the Buffalo Sauce Glaze:
- ½ cup buffalo sauce
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
For the Ranch Sauce:
- ½ cup mayonnaise
- Reserved buttermilk mixture
- Salt and pepper, to taste
Additional:
- Oil for frying
- Chopped chives and crushed red pepper flakes for garnish
Instructions:
Prep the Chicken:
- Begin by patting your chicken pieces dry with paper towels and seasoning them lightly with salt.
Mix the Marinade: 2. In a large bowl, whisk together the buttermilk, hot sauce, chives, cilantro, dill, vinegar, garlic, smoked paprika, salt, and a pinch of cayenne. Reserve ¼ cup of this mixture for later use in the ranch sauce. Submerge the chicken pieces in the remaining marinade and let them soak for at least 2 hours, or overnight for best results.
Prepare the Coating: 3. In another large bowl, mix together the flour, cornstarch, chives, cilantro, dill, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Coat the Chicken: 4. Remove the chicken pieces from the marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, then set them aside on a wire rack.
Fry the Chicken: 5. Heat your frying oil in a Dutch oven or large pot to 350°F. Fry the chicken in batches until each piece is golden brown and cooked through, about 7-9 minutes. Let the fried chicken drain on a clean wire rack.
Make the Buffalo Sauce Glaze: 6. In a small saucepan, combine the buffalo sauce, butter, honey, and vinegar. Heat this mixture over low heat until the butter is melted and everything is well combined.
Create the Ranch Sauce: 7. Whisk the mayonnaise into the reserved ¼ cup of buttermilk mixture. Adjust the seasoning with salt and pepper to taste.
Assemble: 8. Once all the chicken is fried and resting, brush each piece with a generous amount of the buffalo sauce glaze. Drizzle or spoon over the ranch sauce, and garnish with chopped chives and red pepper flakes.