Hidden Valley Ranch Fried Chicken
Crispy, golden, and bursting with flavor, this Hidden Valley Ranch Fried Chicken is a mouthwatering twist on a classic comfort food! Marinated in tangy buttermilk infused with Hidden Valley Ranch seasoning, each piece of chicken is tenderized to perfection before being coated in a seasoned flour blend spiked with garlic, paprika, and a touch of heat from optional cayenne. Double dredging ensures an irresistibly crunchy crust, fried to golden-brown perfection in hot oil. Perfect for weeknight dinners or game-day spreads, this ranch-flavored fried chicken pairs wonderfully with creamy dips, coleslaw, or fresh cornbread. With simple ingredients and an unforgettable taste, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (bone-in, skin-on, drumsticks or thighs)
- 2 cups buttermilk
- 2 packets Hidden Valley Ranch seasoning mix
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoons cayenne pepper (optional, for heat)
- 2 large eggs
- 6 cups vegetable oil or canola oil (for frying)
Instructions
In a large bowl, combine the buttermilk and one packet of Hidden Valley Ranch seasoning mix. Stir until fully blended.
Add the chicken pieces to the buttermilk mixture, making sure all pieces are fully submerged. Cover and refrigerate for at least 2 hours or up to overnight to marinate.
In a shallow dish or bowl, combine the flour, cornstarch, the remaining packet of ranch seasoning mix, paprika, garlic powder, salt, black pepper, and cayenne pepper, if using. Mix well to create the dredge.
In another bowl, whisk together the eggs.
Remove the chicken from the buttermilk marinade, letting excess drip off. Dip each piece into the flour mixture, then into the beaten eggs, and back into the flour mixture. Press the chicken firmly into the flour mixture to ensure a thick, even coating. Place coated pieces on a wire rack to rest while heating the oil.
In a deep heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the oil temperature, as maintaining the right heat is key to crispy chicken.
Once the oil reaches 350°F, carefully lower 3–4 chicken pieces into the oil (depending on the size of your skillet, avoid overcrowding). Fry for about 12–15 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining pieces, ensuring the oil returns to 350°F between batches.
Serve the Hidden Valley Ranch Fried Chicken hot, accompanied by your favorite dipping sauces or sides. Enjoy the crispy ranch-flavored goodness!
Nutrition Facts
Calories |
4249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 418.7 g | 537% | |
| Saturated Fat | 69.3 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1013 mg | 22% | |
*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.
