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  • Grant Melton

Ranch Fried Chicken

1 quart buttermilk

Salt and pepper

4 cloves garlic, smashed

2 teaspoons dried dill

1 teaspoon onion powder

2 bone-in, skin-on whole chicken breasts, thighs, and legs

2 cups flour

Canola oil, for frying

In a large bowl, mix buttermilk, 1 tablespoon salt, 1 teaspoon black pepper, the garlic, dried dill, and onion powder. Halve the whole chicken breasts to make 4 breasts, then add the chicken to the buttermilk marinade. Let sit at room temperature for at least 30 minutes. (If not cooking immediately, marinate the chicken in the refrigerator for at least 1 hour or up to 12.)

In a shallow bowl, whisk the flour with 1 teaspoon salt and ½ teaspoon pepper. Working one piece at a time, remove chicken from the buttermilk and shake off any excess. Dredge in the flour mixture to coat; using your hands, squeeze the chicken allover so that the flour adheres. Transfer to a plate to rest. Repeat with the remaining chicken and flour mixture.

Fill a large dutch oven one-third of the way full with canola oil. Place over medium-high heat until the oil registers 350˚F or the oil bubbles immediately when a pinch of flour is sprinkled in. Carefully lower half of the chicken pieces into the pot. Cover with a lid, lower the heat to medium-low, and set a timer for 6 minutes. Remove the lid, flip the chicken, and cover and cook for 6 minutes more. Transfer the fried chicken to a wire rack to drain and season with salt. Repeat with the remaining chicken, allowing the oil to reheat in between. Let the chicken rest for a few minutes before serving.

Watch it be made below: