Chicken dipped in buttermilk, then dusted in Hidden Valley® Original Ranch® Add Milk Recipe seasoning and flour adds extra flavor to this crispy fried chicken. Serve with Hidden Valley® Original Ranch® sauce on the side.
For the chicken:
8 Small bunch cilantro, basil or mint, cleaned and trimmed
½ cup prepared Hidden Valley® Original Ranch® dressing
For the chicken:
Pat chicken dry with paper towels and season with salt and pepper.
For the buttermilk mixture:
Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.
For the coating:
Whisk all ingredients together in large bowl.
Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels.
Working with one piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere. Transfer chicken to first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.)
Heat oil in large Dutch oven over medium-high heat until it reaches 350˚F. Add half of chicken to hot oil and fry until golden brown and registers 175˚F, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325˚F and 350˚F.
Transfer chicken to paper towel-lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack; this prevents coating form getting steamed and soggy. Return oil to 350˚F and repeat with remaining chicken.
For the ranch dipping sauce:
Whisk 1/2 cup prepared Hidden Valley® Original Ranch® dressing into the 1/4 cup reserved buttermilk mixture.
Transfer chicken to platter and serve with the ranch sauce.