The Beeler Recipe
Nashville hot buttermilk fried chicken, house-made pickles + house-made ranch dressing
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Ingredients
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Chicken Marinade
Fried Chicken Breading
Pickles
Ranch Dressing
Frying
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results.
Fried Chicken Breading
- 2
Prepare the Breading
In a shallow dish, whisk together flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Remove chicken from the marinade and let excess liquid drip off. Dredge each piece in the flour mixture, ensuring they are well-coated.
Pickles
- 3
Ranch Dressing
- 4
Prepare the Ranch Dressing
In a bowl, combine mayonnaise, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper. Whisk until smooth. Adjust seasoning as needed. Refrigerate until ready to use.
Frying
- 5
Fry the Chicken
In a large heavy-bottom pot, heat vegetable oil over medium-high heat to 350°F (175°C). Carefully add breaded chicken thighs in batches, frying for about 6-8 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Transfer to a paper towel-lined plate to drain excess oil.
Serving
- 6
Assemble the Dish
Serve the crispy fried chicken hot, topped with house-made pickles and a drizzle of ranch dressing. Enjoy!
