What is it about crispy, fried chicken that is so dang good?
Crunchy on the outside, tender and juicy in the middle.
If you want to make your husband or boyfriend or parents or roommate happy, make some crispy chicken for them.
I don’t think people make this kind of meal for themselves very much – but we should! Crispy chicken doesn’t have to be deep fried.
It’s tangy. It’s thick. The chicken sits in this spicy buttermilk bath, soaking up the flavor. The tart buttermilk helps break down any tough parts of the chicken. The hot sauce is just a good idea.
Confession: I used to eat a Chik-fil-A a lot. Like…a lot, a lot. I loved their nuggets and sandwiches. They had the best coating on their chicken and it was always super juicy and tender – never tough or overcooked.
My favorite way to eat their nuggets was either dipped in ranch dressing or barbeque sauce mixed with mayonnaise. I know how gross that sounds but don’t judge me until you’ve tried it! I don’t know if I’d still eat that mix today, but it was super tasty on those crispy nuggets and waffle fries.
Instead of just dipping these in ranch dressing, I coated them in a ranch-flavored flour and cornmeal mix.
And then….I dipped them in more ranch dressing, kicked up with some hot sauce.
You can have crispy chicken any day of the week – no deep fryer needed.
Golden and delicious. Do it today!
Crispy Ranch Chicken
Makes: 4-6 servings
- 1 and 1/2 pounds chicken breast, cut into 1 inch pieces
- 2 and 1/2 cups buttermilk
- 1 tsp salt
- 1 tsp pepper
- 1 tsp hot sauce
- 1/2 cup all purpose flour
- 1/2 cup cornmeal
- 2 tsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp dried chives
- 2 Tbsp olive oil
- 1/4 cup ranch dressing
- 2 tsp hot sauce
- Put your diced chicken in a large bowl or baking dish and mix together with the buttermilk, salt, pepper, and hot sauce. Let the chicken sit in the buttermilk for at least 30 minutes – the longer, the better. You can let it sit in the fridge overnight for even more flavor.
- Once you’re ready to cook, add the flour, cornmeal, salt, pepper, and spices into a large plastic zip top bag.
- Add the chicken, a few pieces at a time, to the bag and shake to coat them with the flour mixture.
- Heat 1 Tbsp of olive oil in a large pan and add half of your coated chicken. Cook 3-4 minutes on each side, letting the chicken brown before flipping. Once the chicken is browned on all sides and cooked through, take them out of the pan and put them on a paper towel lined plate.
- Repeat with the rest of the oil and chicken until all of your chicken is cooked.
- Mix the ranch dressing with the hot sauce and serve with the crispy chicken bites.