Ranch Fried Chicken
36 comments
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?
has video
WHY THIS RECIPE WORKS
Classic American ranch dressing herbs and seasonings appear in three components of the recipe—the buttermilk coating, the flour coating, and the ranch dipping sauce—to pack summer flavors into this fried chicken. Using boneless thighs ensur...