Buttermilk Fried Chicken with Spicy Ranch Dressing

Ingredients

• 2 lb boneless chicken breast (Cut into strips.)
• 1.5 cup buttermilk (For the chicken marinade.)
• 2 tbsp pickle juice (For the marinade.)
• 3 tsp hot sauce (For the marinade.)
• salt (To taste; for the chicken marinade.)
• 1 tbsp garlic powder (For the chicken marinade.)
• 1 tbsp smoked paprika powder (For the chicken marinade.)
• 1 tsp black pepper powder (For the chicken marinade.)
• 1 tsp onion powder (For the chicken marinade.)
• neutral oil (For deep-frying the chicken.)
• 2 cup all-purpose flour (For the dry batter.)
• 0.25 cup cornstarch (For the dry batter.)
• salt (To taste; for the dry batter.)
• 1 tbsp garlic powder (For the dry batter.)
• 1 tsp black pepper (For the dry batter.)
• 1 tbsp smoked paprika powder (For the dry batter.)
• 1 tsp onion powder (For the dry batter.)
• 0.5 cup mayonnaise (For the spicy ranch sauce.)
• 3 tbsp sour cream (For the spicy ranch sauce.)
• 0.333 cup buttermilk (For the sauce; add more or less for desired consistency.)
• 1 tbsp lemon juice (For the spicy ranch sauce.)
• salt (To taste; for the spicy ranch sauce.)
• 1 tbsp garlic powder (For the spicy ranch sauce.)
• 1 tsp black pepper (For the spicy ranch sauce.)
• 1 tsp smoked paprika powder (For the spicy ranch sauce.)
• 1 tsp dried parsley (For the spicy ranch sauce.)
• 1 tsp dried dill (The source spells this as “dried dil.” For the spicy ranch sauce.)

Steps

1. 1

   Place the chicken strips in a bowl. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder.

2. 2

   Add the buttermilk, pickle juice, and hot sauce to the seasoned chicken. Mix until well combined.

3. 3

   Cover and marinate the chicken for at least 2 hours or overnight.

4. 4

   Prepare the dry batter by combining the all-purpose flour, cornstarch, salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl. Mix well.

5. 5

   Coat the marinated chicken strips in the dry batter.

6. 6

   Dip the coated chicken back into the buttermilk marinade, then coat it a second time in the dry batter. Repeat until all the chicken strips are well coated.

7. 7

   Heat neutral oil in a pan to 360°F / 182°C for deep-frying.

8. 8

   Carefully place the coated chicken strips in the hot oil, working in batches so the pan is not overcrowded.

9. 9

   Deep-fry the chicken for 5–6 minutes, flipping halfway through, until cooked through and the internal temperature reaches 166°F / 74°C.

10. 10

    Make the spicy ranch dressing by combining the mayonnaise, sour cream, buttermilk, lemon juice, salt, black pepper, garlic powder, smoked paprika, dried parsley, and dried dill.

11. 11

    Whisk the dressing until smooth and creamy. Adjust the buttermilk as needed for the desired consistency.

12. 12

    Serve the buttermilk fried chicken strips with the spicy ranch dressing.

Notes

The chicken requires at least 2 hours of marinating, or may be marinated overnight. The source specifies an oil temperature of 360°F and a final internal temperature of 166°F. Fry in batches to avoid overcrowding.

Nutrition per serving

• main
• fried
• deep-fried
• chicken
• American
• spicy
• high-protein