Ranch Fried Chicken
September 30, 2020
When we're craving a homestyle meal brimming with nostalgia, fried chicken always comes to mind. Southern comfort food favorite, portable picnic recipe, and family-friendly chicken recipe, this delicious main dish is bursting with zesty ranch flavor and fried in our quality-tested Avocado Oil for good fats we love.
Our Ranch Fried Chicken takes at least an hour to marinate in the refrigerator, but aside from that planning time, it comes together quickly in a few simple steps. Moist on the inside and crisp on the outside, the no-dairy Ranch Dressing used in the marinade provides an herby, tangy flavor that elevates fried chicken to an art form. Delicious hot or cold, you might want to make an extra batch just for the leftovers.
Ranch Fried Chicken
This ranch fried chicken recipe is bursting with zesty ranch flavor, made with gluten-free flour, and fried in Avocado Oil for a rich, buttery flavor. Moist on the inside and crisp on the outside, our no-dairy Ranch Dressing provides a herby, tangy marinade that elevates the flavor beyond the traditional buttermilk soak.
Marinate the chicken:
After cutting the chicken into 8 pieces, place your chicken pieces in a dish.
In a large liquid mixing cup, add 1 cup of Ranch Dressing and 1 egg. Whisk together until combined.
Pour the Ranch and egg mixture over the chicken pieces. Put the chicken in the refrigerator to marinate for at least 1 hour.
Make the coating:
In a large bowl, add baking flour, tapioca flour, arrowroot flour, salt, and pepper. Mix together with a fork or whisk.
Place the flour mixture on a big plate or baking sheet. Remove the chicken from the refrigerator and coat each chicken piece thoroughly in the flour mixture.
Fry the chicken:
Heat a cast iron skillet over medium-high heat. When it's warm, add avocado oil and let it warm up.
Place about 3 chicken pieces into the hot oil. Fry for 5–7 minutes on each side until the outside of each side is golden brown.
When they're done frying, remove the chicken pieces from the hot oil and allow to drain on a parchment-lined cooking rack. Repeat the process with the remaining chicken pieces. Serve and enjoy!
- Nutrition information calculated using Cronometer for 1 piece of breaded, skin-on chicken thigh.
How to cut up a whole chicken:
- Make a slit with your chef's knife through the skin where the leg meets the body.
- Pull the skin back and pull the leg away from the body to pop the bone out.
- Cut through the joint to remove the leg from the body. Repeat with the leg on the other side of the chicken.
- To separate the drumstick from the thigh, look for the fat line (turn the chicken piece over where you cut away the skin so you can see the fat line). Cut through the fat line. Repeat with the other leg.
- Next, remove the wings. Pull the wing up and away from the body; take your thumb to feel for the ridge of the joint—that's where you want to cut. Lift the wing up and you saw the wing off of the body. Repeat with the other chicken wing.T
- ake your kitchen shears to remove the backbone. Look for the fat line, and cut right along the fat line, cutting through the ribs as you go. Break the backbone off with your hands. Save the backbone to make chicken stock or chicken bone broth.
- Separate the breasts into two halves. Make a slit in the bone between the breasts and make a slit in the bone. Flip the breast over and place one palm over the other on the skin side of the breast. Press down on the breast to crack the breast bone. Cut right down the middle of the breasts to separate. Now you have 8 pieces of chicken to fry!
- Make sure to sanitize any surfaces you touch with raw chicken. Use a kitchen towel or paper towels that you can wash right away or discard; avoid using a sponge for cleaning.
- Serving Size
- 1 serving
- per serving
- 14 grams
- 26 grams
- 24 grams
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