Introduction to the Recipe

If you’re craving fried chicken with a twist, Buttermilk Ranch Fried Chicken is the perfect recipe to try. This dish combines the classic Southern tradition of buttermilk-marinated fried chicken with the bold, herby flavor of ranch seasoning. The buttermilk tenderizes the chicken, ensuring juicy and succulent bites, while the ranch mix adds a unique depth of flavor with herbs and spices that make every crunch irresistible.

What sets this fried chicken apart is the use of a dry ranch dressing mix, which infuses the flour coating with tangy and savory notes that elevate the dish beyond ordinary fried chicken. Whether you prefer crispy drumsticks, juicy thighs, or tender breasts, this recipe guarantees golden-brown, flavorful chicken every time. Plus, it’s a crowd-pleaser perfect for family dinners, weekend gatherings, or casual game day feasts.

For those interested in learning more about the magic of buttermilk in fried chicken, this guide on why buttermilk makes chicken tender offers fascinating insights. Additionally, if you’re keen to try making your own ranch seasoning from scratch, check out this DIY ranch seasoning recipe to customize flavors to your liking.

With simple pantry staples and a straightforward method, Buttermilk Ranch Fried Chicken is a recipe that anyone can master while enjoying the robust flavors and crispy texture that make fried chicken a timeless favorite.

Basic Recipe: Ingredients and Instructions

Buttermilk Ranch Fried Chicken

Author: Sarah White

Print Recipe

Description

Crispy Buttermilk Ranch Fried Chicken marinated in tangy buttermilk and seasoned with ranch for unbeatable flavor and crunch.

Ingredients

Scale

1 quart buttermilk
8–10 chicken pieces (drumsticks, breasts, thighs)
3 eggs

1/3 cup water
4 cups all-purpose flour
1 teaspoon kosher salt

2 teaspoons black pepper
2 teaspoons paprika
1 packet dry ranch dressing mix (1 oz) or 3 tablespoons DIY ranch seasoning

Peanut oil, for frying
Extra salt and pepper, to taste

Instructions

Marinate the Chicken:
In a large bowl, pour the buttermilk over the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This tenderizes the chicken and infuses it with moisture and flavor.

Prepare the Coating Mixture:
In a separate large bowl, whisk together the flour, kosher salt, pepper, paprika, and ranch dressing mix until well combined.
Make the Egg Wash:
In a medium bowl, beat the eggs with 1/3 cup of water until smooth.
Dredge the Chicken:
Remove each piece of chicken from the buttermilk, letting the excess drip off. Dip the chicken in the egg wash, then thoroughly coat it in the flour mixture. For extra crunch, double dredge by repeating the egg wash and flour step again.

Heat the Oil:
In a large heavy-bottomed pot or deep fryer, heat peanut oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Fry the Chicken:
Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
Drain and Season:
Remove chicken from oil and place on a wire rack or paper towels to drain excess oil. Immediately season with extra salt and pepper to taste.

Serve:
Allow the chicken to rest for 5 minutes before serving hot.

Notes

For juicier chicken, opt for bone-in pieces.

Maintaining the oil temperature is crucial to achieve crispy, non-greasy chicken.

Resting the fried chicken on a wire rack prevents sogginess.

Double dredging creates an extra crispy crust.

Use peanut oil or another high-smoke point oil for best results.

Keywords: Buttermilk Ranch Fried Chicken

Advanced Techniques

1. Double Marinating for Extra Flavor
To enhance flavor, try marinating the chicken twice. Start with a traditional buttermilk soak for 4 hours, then briefly dip in a mixture of buttermilk and ranch seasoning before dredging. This layered approach intensifies the ranch flavor and adds a slight tang, ensuring every bite bursts with savory goodness.

2. Using Cornstarch for Crunchier Coating
For an ultra-crispy crust, replace 1 cup of the flour with cornstarch. Cornstarch has less gluten, which helps create a lighter, crunchier texture. Mix it evenly with the flour and ranch mix, then dredge the chicken as usual. This technique is popular in Asian fried chicken recipes and works wonders here.

3. Temperature Control During Frying
Maintaining a consistent frying temperature is key. If oil temperature drops too low, chicken absorbs excess oil and becomes greasy. If too high, the crust burns before the inside cooks. Use a digital thermometer and adjust heat accordingly. Fry in small batches to keep oil temperature steady.

4. Brining Before Buttermilk Soak
Before marinating in buttermilk, try brining your chicken in a saltwater solution for 1-2 hours. This step helps the chicken retain moisture and adds seasoning inside the meat. After brining, pat dry and then submerge in buttermilk ranch marinade for optimal tenderness.

5. Herb Infused Oil for Frying
Elevate your fried chicken by infusing your peanut oil with herbs like rosemary, thyme, or garlic before frying. Heat the oil gently with fresh herbs, then strain out the solids. This adds a subtle aromatic layer that complements the ranch seasoning beautifully.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

1. Refrigeration for Leftovers
Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. To maintain crispiness, reheat the chicken in a preheated oven at 375°F (190°C) on a wire rack rather than microwaving, which makes the crust soggy.

2. Freezing Fried Chicken
Fried chicken freezes well for up to 3 months. Wrap individual pieces tightly in foil or plastic wrap, then place in a freezer-safe bag or container. To reheat, thaw overnight in the fridge, then bake in the oven to restore crispiness.

3. Room Temperature Safety
Avoid leaving fried chicken at room temperature for more than 2 hours to prevent bacterial growth. If serving at parties or buffets, keep chicken warm in a slow cooker or warming tray.

4. Preventing Soggy Crusts
After frying, place chicken on a wire rack instead of paper towels. This prevents steam buildup, which causes sogginess. Letting the chicken cool slightly on the rack also keeps the crust crispy.

5. Oil Storage and Reuse
After frying, strain used peanut oil through a fine sieve or cheesecloth to remove crumbs. Store in a clean, airtight container in a cool, dark place. Use the oil up to 3 times to maintain flavor and avoid rancidity.

Dietary Adaptations and Substitutions

1. Gluten-Free Buttermilk Ranch Fried Chicken
Swap all-purpose flour for a gluten-free blend or rice flour to make this recipe gluten-free. Ensure your ranch seasoning is also gluten-free or make your own at home. This adaptation keeps the crispy texture without the gluten.

2. Dairy-Free Version
Replace buttermilk with a dairy-free alternative like almond milk or coconut milk mixed with a tablespoon of vinegar or lemon juice to mimic acidity. Use a dairy-free ranch seasoning or make your own with herbs and spices minus dairy components.

3. Vegan Fried “Chicken” Alternative
Use firm tofu, seitan, or cauliflower florets instead of chicken. Marinate in plant-based buttermilk (like soy or oat milk with vinegar), coat with seasoned flour and vegan ranch seasoning, then fry or bake for a crispy vegan option.

4. Low-Sodium Version
Reduce salt in both the flour coating and marinade. Use low-sodium ranch seasoning or make your own blend to control sodium. Add fresh herbs and spices to maintain flavor intensity without excess salt.

5. Nut-Free Adaptation
Peanut oil is great for frying but can be substituted with other high-smoke point oils like canola, vegetable, or sunflower oil to avoid nut allergies. Double-check ranch seasoning ingredients for potential nut additives.

FAQs About the Recipe

1. Why Should I Soak Chicken in Buttermilk?
Buttermilk contains lactic acid which breaks down proteins in the chicken, tenderizing it and making it moist. It also helps the coating stick better. Skipping this step can lead to dryer, less flavorful chicken.

2. Can I Use Ranch Dressing Instead of Dry Mix?
Using bottled ranch dressing instead of dry mix will add extra moisture and can make the flour coating soggy. It’s best to use dry ranch seasoning in the flour and keep the marinade buttermilk-based for best results.

3. How Do I Know When the Chicken Is Fully Cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This ensures the chicken is safely cooked without drying out.

4. What If My Chicken Is Not Crispy After Frying?
Ensure the oil is hot enough (350°F) before frying. Also, avoid overcrowding the pan, which lowers oil temperature and causes sogginess. Double dredging and resting chicken on a wire rack helps keep crust crispy.

5. Can I Bake Instead of Frying?
Yes, baking is a healthier alternative but won’t yield the same crispy crust. Bake at 400°F (200°C) on a wire rack for 35-40 minutes, flipping halfway through, and spray with oil to help crisp the coating.

Conclusion & Final Thoughts

Buttermilk Ranch Fried Chicken stands out as a mouthwatering twist on classic fried chicken by combining the tenderizing qualities of buttermilk with the bold herbaceous punch of ranch seasoning. This recipe strikes the perfect balance between crispy texture and juicy interior, making it ideal for family meals, celebrations, or any occasion craving comfort food with a flavorful upgrade.

What makes this fried chicken recipe truly special is its simplicity and versatility. Using pantry staples like buttermilk, ranch seasoning, and all-purpose flour, it transforms ordinary chicken pieces into a gourmet dish bursting with layered flavors. The use of ranch seasoning adds a modern, tangy flair that complements the rich, crunchy crust—an element that diners of all ages will appreciate.

Whether you’re a novice or an experienced cook, the clear step-by-step instructions and advanced techniques provide opportunities to tailor the recipe to your taste preferences or dietary needs. From brining and double dredging to herb-infused frying oil, these tips help you achieve restaurant-quality fried chicken right in your kitchen.

Ultimately, Buttermilk Ranch Fried Chicken is more than just a recipe; it’s an experience—inviting you to savor classic Southern flavors with a fresh twist. Serve it with your favorite sides, from creamy mashed potatoes to crisp coleslaw, and you’ve got a meal that’s sure to satisfy and impress.