Buttermilk Fried Chicken
We know the easiest way to fried chicken is coated with flour and fried in oil but if you ever want to fry the best chicken ever please use our recipe below:
1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Vegetable oil, for frying
1 cup self-rising flour
Freshly ground pepper
1 Package of Hidden Valley Ranch
Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
Mix the flour, dry mix of Ranch dressing in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Please keep in mind that if you are using Hidden Valley Ranch you don’t need other seasonings because it will only make your dish too salty