KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Make 4 - 6 servings
Use a Dutch oven that holds 6 quarts or more for this recipe
Chicken
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
Coating
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
|
1st Keep
 nomoregrays
|
Comments