Fried Buttermilk Chicken Recipe
My new buttermilk chicken recipe will have your taste buds tingling. It has a tender crispy chicken center with my famous hot ranch sauce drizzled on top.
Read the full recipe below.
Quick Tip: If you want to save money on buying ingredients or shopping in general use the Dosh app. It allows you to earn cashback when you link a verified card and shop like you normally do at nearby places in the app! Plus with big name store brands like Wal-Mart and Sam’s Club on the app there’s no doubt you will be earning cashback on your purchases. Get a free $5 dollar starting bonus when you link a verified card! Download the app here!
Share this recipe on Pinterest and other social media. Also, don’t forget to check out our chicken recipes here.
Buttermilk Chicken with Hot Ranch Sauce
- 8 chicken thighs
- 4 cups of all purpose flour
- 3 cups of buttermilk
- 3 teaspoons of paprika
- 3 teaspoon of garlic salt
- 3 teaspoon of pepper
- 2 cups of ranch
- 1 cup of hot sauce You can use any hot sauce of your liking. I used Louisiana hot sauce.
Hot Ranch Sauce
Add your ranch, hot sauce, and 1 teaspoon of garlic and mix with a spoon until well combined.
Put your unthawed raw chicken in a bowl. Add 1 teaspoon of paprika, garlic salt, and pepper to the chicken and make sure every piece of chicken is seasoned. You can add more seasonings if you like.
Then pour 4 cups of buttermilk on top of the seasoned chicken make sure every piece of chicken is covered by the buttermilk. Put the top on the bowl and put the bowl in the refrigerator for at least 1 hour.
In another bowl add your all-purpose flour. Then add 2 teaspoons of paprika, garlic salt, and pepper and mix until the seasonings are incorporated with the flour.
Take out your marinated chicken and place each piece of chicken in the flour mixture. If you want your chicken to be extra crispy coat the chicken twice in the buttermilk and flour.
Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more than half full with oil. Carefully fry chicken for roughly 10 to 15 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C) and the chicken is golden brown and crispy. Drain on a wire rack or paper towel.
Once the chicken is cool build your sandwich add your lettuce, tomato, and then add the hot ranch sauce.