Crispy Chicken Ranch Recipe
Paul’s own crispy fried chicken recipe with fresh tomato, shredded lettuce, pickles and ranch dressing.
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Ingredients
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Chicken Preparation
Toppings
Frying
Method
Chicken Preparation
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken thighs in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Breading
In a separate bowl, mix the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
Frying
- 3
Heat the Oil
In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off any excess.
- 5
Fry the Chicken
Carefully place the breaded chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and let it drain on a paper towel-lined plate.
Assembly
- 7
Prepare the Sandwich
On a serving plate, place a piece of crispy chicken on a bun or lettuce wrap. Top with sliced tomatoes, shredded lettuce, pickles, and a generous drizzle of ranch dressing.
- 8
Serve
Serve immediately while hot and crispy. Enjoy your Crispy Chicken Ranch!
