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Crispy Fried Chicken

There’s nothing more satisfying than the crunch of perfectly fried chicken paired with a creamy, zesty dip. This Spicy Ranch Fried Chicken recipe combines tender, marinated chicken with a crispy coating and a flavor-packed dip that will have everyone reaching for seconds. Whether for a family dinner or a game-day feast, this dish is a crowd-pleaser.

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Vegetable oil (for frying)

For the Spicy Ranch Dip:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon hot sauce (adjust to taste)
  • 1 tablespoon chopped fresh chives (optional)

Instructions

For the Chicken:

  1. Marinate: Season chicken breasts with salt and pepper, then coat them in buttermilk. Let marinate for at least 30 minutes or up to overnight.
  2. Prepare the Coating: Mix flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow dish.
  3. Dredge and Coat: Remove chicken from buttermilk, allowing excess to drip off, and press into the flour mixture until evenly coated.
  4. Heat the Oil: Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C).
  5. Fry to Perfection: Fry chicken breasts for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Drain on a wire rack or paper towels.

For the Spicy Ranch Dip:

  1. Combine mayonnaise, sour cream, ranch seasoning mix, hot sauce, and chives (if using) in a bowl.
  2. Stir until smooth and adjust seasoning as needed.

Notes

Cooking Tips:

  1. Marination Time: For maximum flavor and tenderness, marinate the chicken in buttermilk overnight.
  2. Oil Temperature: Maintain a consistent oil temperature of 350°F (175°C) to ensure even cooking and a crispy coating. Use a kitchen thermometer for accuracy.
  3. Avoid Overcrowding: Fry chicken in small batches to keep the oil temperature from dropping. This ensures a crispy texture.

Customizations:

  • Spice Level: Adjust the cayenne and hot sauce to suit your heat tolerance.
  • Flour Mix: Add breadcrumbs or cornmeal to the flour for extra crunch.

Serving Suggestions:

  • Garnish the fried chicken with fresh parsley or lemon wedges for added freshness.
  • Pair with sides like cornbread, mac and cheese, or a crisp green salad for a complete meal.

Make-Ahead Tips:

  • The chicken can be breaded in advance and stored in the refrigerator for up to 4 hours before frying.
  • The Spicy Ranch Dip can be made a day ahead and stored in an airtight container in the refrigerator.

Common Mistakes to Avoid:

  1. Skipping the Marination: This step is crucial for juicy, flavorful chicken.
  2. Too Much Flour: Shake off excess flour to avoid a soggy coating.
  3. Using Cold Chicken: Let chicken sit at room temperature for 15-20 minutes before frying to ensure even cooking.

Nutrition