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Instructions |
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Whisk together the buttermilk, fresh herbs, vinegar and garlic and salt and pepper. Reserve 1/4 of a cup for sauce.
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Whisk coating ingredients together in a separate bowl. Dip chicken into buttermilk mixtures then into seasoned flour mixture. Lay on wire racks on a cookie sheet.
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Heat 2 quarts of peanut or vegetable oil to 350 degrees in a large pot or a deep skillet. Have wired rack on one half of a cookie sheet and on the other half have triple layered paper towels. Fry 4 thighs at a time. Don't overcrowd. Cook until golden brown 7-9 minutes, turning to make sure they cook evenly. Place on paper towels for 30 seconds to drain grease then place on wired rack without the paper towel. Leaving them on the paper towels will make the crust soggy.
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Sauce- Whisk 1/4 cup of reserved sauce with 1/2 cup of mayonnaise. Add salt and pepper to taste. Serve on the plate so chicken can be dipped for extra ranch taste. I forgot to reserve the sauce and the chicken was quite tasty without it. I'll try to remember next time.
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Serving
Suggestions |
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Potato salad or cole slaw with grilled cilantro corn
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Originally Submitted
5/2/2017
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