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Ranch Fried Chicken

kept bynomoregrays
recipe byCooks Country

Make 4 - 6 servings

Use a Dutch oven that holds 6 quarts or more for this recipe


8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
2 quarts peanut or vegetable oil

Buttermilk Mixture
1 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
2 teaspoons distilled white vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pinch cayenne pepper

1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper

Ranch Sauce
1/2 cup mayonnaise
Salt and pepper



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