Ranch Fried Chicken

Name: Ranch Fried Chicken
Yield: Serves 4 to 6
Ingredients: 8 (5- to 7-ounce), boneless, skinless chicken thighs, trimmed; , Salt and pepper; 2 quarts, peanut or vegetable oil; 1 cup, buttermilk; 2 tablespoons, minced fresh chives; 2 tablespoons, minced fresh cilantro; 2 teaspoons, minced fresh dill; 2 teaspoons, distilled white vinegar; 1 , garlic clove, minced; 1/2 teaspoon, salt; Pinch, cayenne pepper; 1 1/4 cups, all-purpose flour; 1/2 cup, cornstarch; 3 tablespoons, minced fresh chives; 3 tablespoons, minced fresh cilantro; 1 tablespoon, minced fresh dill; 1 1/2 teaspoons, garlic powder; 1 1/2 teaspoons, salt; 3/4 teaspoon, pepper; 1/2 cup, mayonnaise; , Salt and pepper

Main Courses
Chicken

By Katie Leaird ･ Appears in Cook's Country August/September 2015, Cook's Country TV

Hot oil is the key to crunchy fried chicken, but it’s deadly to fresh herbs. Or is it?

SERVES 4 to 6

TIME 1 hour

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