Now Find Organic

Buttermilk Ranch Fried Chicken

CourseMain Dish
CuisineAmerican

Servings	Prep Time
10pieces	20minutes

Cook Time	Passive Time
12-24minutes per piece	2 hours to overnight

Servings	Prep Time
10pieces	20minutes

Cook Time	Passive Time
12-24minutes per piece	2 hours to overnight

Ingredients

10pieces Organic chickenI used thighs and drumsticks. If using a breast, cut it in half for easier cooking
1quart Organic buttermilk
114 oz bottle Organic ranch dressinggluten free or regular
1gallon Organic oilcanola, vegetable or peanut
3cups Organic rice flourwhite
2cups Organic potato starch
1cup Organic tapioca flour
2packets Organic dry ranch dressing mixgluten free or regular
1tbsp Organic salt
1tbsp Organic garlicpowder
2cups Organic matzo mealgluten free or regular. You can substitute corn flakes that have been pulsed into fine crumbs in a food processor

Instructions

Let the chicken get to room temperature before frying. Pulling it straight from the fridge will cool the oil off when you add it to the fryer.
Mix the bottle of ranch dressing and buttermilk in a large bowl, add chicken. Let soak at least 2 hours or overnight.
Add the oil to the deep fryer and preheat the fryer to 325º.
If using a dutch oven or cast iron skillet, heat the oil to 325º You need at least 4 inches of oil in the dutch oven to fry the chicken properly. Use a candy thermometer to test the temperature of the oil.
Place a wire rack inside of a baking sheet, set aside.
For the flour mix, combine all the dry ingredients except the matzo in a large mixing bowl.
Add 1 cup flour mix to a large zip-top plastic bag add 1/2 cup matzo meal to the bag. Zip closed and shake until the matzo is well incorporated – (I add the matzo separately to the plastic bag instead of adding it to the flour, so that if there is any flour mix leftover, I can store it for a later use.)
One at a time, take the chicken out of buttermilk and place in the zip-top bag. Shake to coat the chicken, press the coating into the chicken and place on a plate. Add more flour and matzo to the zip-top bag as needed. It is 1 part flour mix to 1/2 part matzo.
If using a deep fryer, fry about 2 pieces of chicken at a time. You do not want to crowd the chicken in the fryer. Cook for 12 minutes. The internal temperature needs to be 175º Using a meat thermometer, test the chicken to be sure it is done.
If using a dutch oven or skillet, you can do about 3-4 pieces at a time so long as the chicken is not touching. To keep the chicken from sticking you may have to hold the chicken with tongs for one minute until it seals Cook 10-12 minutes per side. The internal temperature needs to be 175º Using a meat thermometer, test the chicken to be sure it is done.
When chicken pieces are done place them on the wire rack. Paper towels will soak up all the oil and dry out the chicken and the coating may stick to the paper towels. Let the chicken rest for 10 minutes before serving.

Recipe Notes

This Buttermilk Ranch Fried Chicken is organic and gluten free with ingredient substitutions.