Blue Ribbon Ranch Fried Chicken

The World`s Juiciest Battered Chicken Infused With Ranch Flavors.

© Laurie Pizans

Jul 14, 2009

This is probably the most unconventional, non traditional fried chicken that will ever make its way into a picnic basket. Instead of having a crispy crunchy outer layer , it is soft and savory. This recipe takes two days to complete because the chicken has to marinate for 12 hours before it is fried, and after being fried it must be steamed, but it is well worth the wait. This recipe will yield 24 pieces.

Necessary Equipment

• 1 Heavy bottomed skillet
• 1 dutch oven with lid
• 1 cake cooling rack about 1" high
• 3 large bowls
• tongs
• 1 Large baking sheet
• 1 large container or bowl with a tight fitting lid.
• Paper towel

Ingredients for Blue Ribbon Ranch Fried Chicken

• 8 chicken breasts- rinsed (bone in and skin on)
• 8 chicken thighs- rinsed (bone in and skin on)
• 8 chicken drumsticks (skin on)
• 1 750 ml bottle of good quality ranch dressing
• 1/2 - 1 tsp Tabasco sauce
• 2 cups bread crumbs
• 4 eggs
• 1/4 cup cold water
• 2 cups self rising flour ( you can substitute with regular flour mixed with 2 tbsp baking powder)
• 1 tsp garlic powder
• 1 tsp dry basil
• 1 tsp paprika
• 1 tsp salt
• pepper to taste
• 1/2 tsp cayenne pepper
• Vegetable oil for frying ( the amount depends on the size and shape of the pan you will be using)

The Day Before Frying

Marinading the chicken the day before tit is to be fried is perhaps the most important step of all. This is what will make the chicken so flavorful and moist.

1. Wash and dry all chicken pieces.
2. Place chicken pieces into large container or bowl with a tight fitting lid.
3. Dump the entire bottle of ranch dressing and the Tabasco sauce over top of chicken and mix until chicken is completely covered.
4. Place the lid tightly on the container and put in the fridge for at least 12 hours.

Preparations for Frying

1. In one of the 3 bowls, add the bread crumbs, salt and pepper, garlic powder, basil, paprika and cayenne pepper and mix well.
2. Put the flour into a second bowl.
3. In the third bowl, crack the 4 eggs and whisk together with the cold water.
4. remove chicken pieces from fridge.
5. Roll each piece of chicken in the flour, then dip in the egg mixture until completely covered and finally roll it it in the bread crumbs. (be sure to discard any dressing that is left in the bowl)
6. Place all coated pieces on the baking sheet to rest.

Frying Method

1. Add enough vegetable oil to the skillet so that it will cover the chicken about half way when they are added to the pan.
2. Heat oil to a medium high heat.
3. Place chicken in the hot oil a few at a time and cook for just a few minutes on each side. Just until the breading starts to get golden brown and crispy. (They do not have to cook completely in the oil, so don`t overdo it or it can burn)
4. When the pieces are ready to be removed, place them on a baking sheet covered with paper towel to absorb excess oil.
5. Continue till all pieces are done being fried.

Steaming Method

1. Place the cake drying rack on the bottom of the dutch oven and add just enough water so that it almost touches the rack 1/2" - 1/3 ".
2. Begin layering chicken pieces loosely onto the rack until they are all in place.
3. Set stove burner to high heat until the pot begins to steam.
4. After a good amount of steam is visible, turn heat down to low and place the lid securely on the pot.
5. Allow the chicken to steam for about 1 hour.
6. when chicken is finished steaming, remove the lid and allow to sit until there is no more steam coming from the pot. (about 1 hour)
7. Using tongs,remove very carefully from pot so that the batter stays intact.

Now the Blue Ribbon Ranch Fried chicken is ready to be enjoyed.

Ranch Fried Chicken. A Blue Ribbon Winner

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