Bucket O Chicken with Ranch Dip
Craving the ultimate comfort food? This “Bucket O Chicken with Ranch Dip” recipe delivers perfectly crispy, golden-brown chicken drumsticks paired with a creamy, herbaceous ranch dip that’s made from scratch. Marinated in tangy buttermilk, the chicken is double-dredged in a flavorful blend of spices and fried to perfection for an irresistibly crunchy coating. The homemade ranch dip, infused with fresh parsley, dill, and chives, takes this dish to the next level, making it the ideal centerpiece for game nights, family dinners, or casual gatherings. This crowd-pleasing combination is simple to make yet packed with bold flavors, ensuring everyone comes back for seconds!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 500 ml buttermilk
- 300 g all-purpose flour
- 50 g cornstarch
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 0.5 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 100 ml milk
- 1 liter vegetable oil
- 120 g mayonnaise
- 120 g sour cream
- 1 tbsp fresh parsley
- 1 tbsp fresh dill
- 1 tbsp fresh chives
- 2 tsp white vinegar
- 1 clove garlic
- 0.5 tsp salt (for ranch dip)
- 0.25 tsp black pepper (for ranch dip)
Instructions
1. Place the chicken drumsticks in a large bowl and pour the buttermilk over them. Cover and let marinate in the fridge for at least 2 hours, or preferably overnight.
2. In another large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper.
3. In a separate bowl, whisk together the eggs and milk to create an egg wash.
4. Remove the chicken from the buttermilk (do not discard the buttermilk) and let any excess drip off.
5. Dredge each piece of chicken in the seasoned flour mixture, then dip in the egg wash, and dredge again in the flour mixture to create a thick coating. Set the coated chicken aside on a wire rack.
6. Heat the vegetable oil in a deep pot or skillet to 175°C (350°F). Use a thermometer to maintain the temperature to avoid overcooking.
7. Fry the chicken in batches, about 3-4 pieces at a time, for 10-12 minutes or until the chicken is golden brown and fully cooked with an internal temperature of 75°C (165°F). Drain on a wire rack or paper towels.
8. To make the ranch dip, combine the mayonnaise, sour cream, parsley, dill, chives, vinegar, minced garlic, salt, and black pepper in a bowl. Mix well and let it chill in the fridge for at least 20 minutes before serving.
9. Serve the crispy chicken in a bucket or platter with the chilled ranch dip on the side. Enjoy!
Nutrition Facts
Calories |
2992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.0 g | 356% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 10.1 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 842 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
