For the crunchiest, tastiest, most tender fried chicken- look no further. This Buttermilk Ranch Fried Chicken is the holy grail of family-style drumsticks. Double dipped for a thicker crust, double seasoned for intensely delicious flavor this is doubly delicious and sure to please the family.
Buttermilk Ranch Fried Chicken:
2 cups buttermilk
1 Ranch packet, divided
4 lbs. chicken thighs
Canola/vegetable/peanut oil for frying
3 cups self rising flour
Salt and pepper
In a large bowl, mix your buttermilk and 1/2 of your Ranch Dressing packet. Add your chicken and marinate overnight (or at least an hour).
When you’re ready to fry, preheat the oven to 325F. Place a wire cooling rack on top of a baking sheet, in the oven. Line a second baking sheet with paper towels. Then heat your oil in a large stockpot or deep fryer until it reaches 350F.
Remove your chicken from the buttermilk mixture on to plate (do not wipe away extra buttermilk, allow to be coated still). In a large bowl, mix self rising flour with the remaining ranch packet and season generously with salt and pepper. Dip the chicken, still coated in buttermilk, into the flour mixture. Then dip back into the buttermilk Ranch and back once more into the flour mixture (yep- thats right, you want to double dip).
Fry the chicken, several drumsticks at a time, in batches until golden brown and the internal temperature is reading 165F, or until juice runs clear when tested with a knife. Drain the fried chicken onto the paper towel lined baking sheet until extra oil is removed then place on wire rack in the oven. The step in the oven keeps the chicken warm while also ensuring that the chicken cooks fully. If you find that your chicken is turning a deep brown before fully cooking through, also reduce your frying temperature.
Allow to cool slightly before serving.