Easy Ranch Fried Chicken | #SoBasic

Easy Ranch Fried Chicken | #SoBasic


What’s better than fried chicken? How about fried chicken with ranch. On today’s episode of So Basic, I’ll be showing you how to make fried chicken but with a spin. I’m Grant, and today we’re making ranch fried chicken. [Grant] Mmm, yummy. Now to get started right here, I just have some pieces of chicken. Now you can do this with any cuts of the chicken you like, but what I like to do is get a whole chicken and break it down into pieces. These are bone-in skin-on. You definitely want the skin on when you’re making fried chicken. Bone-in is totally up to you. I like to leave the bone in because it adds a little bit more flavor. But we wanna cut the chicken breasts in half and that way they’re kind of the same size and the same shape as the chicken thighs. Let me go wash up real quick. Like I told you guys, today we’re making a ranch fried chicken. Kind of how this idea came about is I was in this really cool fried chicken joint in Montana and they made the best fried chicken, but I looked around and everybody was dipping their fried chicken in ranch and I was like oh my God, why have I never done that before? But then I started thinking about how you make fried chicken and the way I’ve always done it, how I’m gonna show you here is soaking it in some buttermilk for about an hour before you fry it, and then I thought why not flavor that buttermilk so it tastes like ranch. So we’re basically gonna marinate our chicken in ranch and then bread it and fry it so it tastes like ranch fried chicken. I know, crazy right? I’m gonna show you how to do it. So in here I have a whole quart of buttermilk. To that I am going to add about a teaspoon of granulated onion, but if you want anything to taste like ranch, add a little bit of dried dill to it. That’s the secret to ranch dressing. So we’re gonna use about two teaspoons of that. Since we’re not seasoning our chicken here, all the seasoning is happening in the bowl. So we’re gonna add about a tablespoon of salt, which I know sounds like a lot, but not all of it is going to be soaked up by the chicken. And about a half a teaspoon of black pepper. All good ranch dressings also have a little bit of garlic. So I have two cloves of garlic back here and I’m just gonna crush those guys up. I’m even gonna leave the skin on. Let’s give this a quick mix. And now we’re just gonna drop all of our chicken in. (Techno tune) Massage it around a little bit, make sure all those chickens are covered in our marinade. I like to soak it for at least and hour in the fridge. You can do it up to 24 hours. You don’t wanna do it any more than that because you can over marinate the chicken and then what happens is it basically takes on a totally different texture, and you still want it to have that yummy chicken texture. So I’m gonna throw this in the fridge and I’ll meet you guys back here in an hour. Just kidding, we’ll edit it so don’t leave. While our chicken is sitting in the fridge, we’re gonna make our breading, which is super simple, and it’s just flour with some salt and pepper in it. So I’m gonna use about a cup and a half of flour and then we’re just gonna season it up again with a little bit of salt and pepper. We don’t need a ton because that marinade is super flavorful, it is like super salty and peppery already And now we’re just gonna whisk that up. Now I’m gonna answer some of your questions about fried chicken. Liz commented and said “I’m not good at cooking fried chicken, especially because it has to be fully cooked to consume.” Well Liz, the best way to make sure that your chicken is cooked is to always use a thermometer, and fried chicken can be really tricky because sometimes the outside gets cooked before the inside gets cooked. You just wanna use a thermometer and make sure it comes up to 165. If the breading is cooked on the outside but it’s not at that temperature on the inside, just put the chicken into the oven and bake it until it comes up to that temperature. Jamal’s biggest problem with fried chicken is the breading always falls off. Well Jamal, whenever you’re making fried chicken, you wanna bread your chicken and then make sure it rests before it goes into the fryer. Let me show you how. Alright, so our chicken has been marinading for an hour and now we’re gonna start breading up these guys and getting them ready for the fryer. So what you wanna do is just take it out of the marinade and let it shake off just a little bit. You don’t wanna like pat it dry or anything because that buttermilk is really important and that’s what’s gonna make those yummy, crispy breadcrumbs on the outside. I like to do these one at a time and I like to use both hands. There are some people out there who will encourage you to do a wet-hand, dry-hand method, but I have never been able to do that ’cause I just can’t do it. I always just stick my hands into everything. You know what, it’s fine if you bread your fingers because you can just wash ’em off. They’re not gonna be like that for the rest of your life. Now this is another technique that you really need to learn when you’re making fried chicken. I’ve seen a lot of people take fried chicken and you just put it in, then you take it immediately out. I like to put in in there and just really get messy with it. Get your hands on it, squeeze all that flour onto the outside of the chicken. You pat some of that off, and you can see I have a perfectly dry chicken on the outside. It’s almost like little pieces of like pie dough. That’s what’s gonna give you that yummy, crunchy coating on the outside of your chicken. So, that’s a perfectly coated piece of chicken. We’re gonna let it sit over here, and this is another part that you’re not gonna like but you have to do it, we’re gonna let the chicken rest a little bit more. If you put this directly into the fryer right now, the breading would have a tendency to kind of fall off ’cause it hasn’t quite yet adhered to the chicken. And now we repeat the process with the rest of our chicken. Let it be messy, let it be fun. Get your hands on there and really get wild with that chicken. We make fried chicken in the prep kitchen pretty often, it’s one of Rachel’s favorite things to make. She actually has a really really delicious incredible fried chicken recipe on her website. It’s an Italian fried chicken and she basically just marinates it with all these delicious, yummy Italian herbs. Some garlic and rosemary, all this delicious stuff, and then you fry it up and it’s super yummy. That one’s beautiful. That one’s gonna be my piece. I’m Edward Chickenfingers. Alright, so I’m gonna go rinse up really quickly and then we’re gonna put our oil into the pot, and whence it all comes up to a heat, we’ll be ready to start frying. It’s like there’s biscuit dough coming off my hands. Alright, so we have our chicken all coated up. After all of this gets breaded, then, and only then, will we start to fill up our pot with oil because in the time that it takes to heat this pot up, our chicken will have rested for a good amount of time and that breading will be nice and adhered to the chicken. I’m using canola oil today. There are other oil out there that you can fry with too, but this one is like the best bang for your buck and you need about two quarts of it. You definitely wanna make sure you’re using a cast iron pot for this. I know some of you guys probably have some tabletop fryers at home. You can totally use this chicken recipe for those, but for this one, I wanna show you guys how to do it on the stove top and make sure that your chicken is perfectly cooked every single time. We have our pot about a third of the way filled with canola oil. We’re gonna turn on the heat and I’m going to put it on a pretty high heat and we’re going to bring it up to a really really hot temperature. And we wanna make sure, before we drop our chicken into it, that it’s hot enough, that it’s gonna start frying, because if you drop it in and the oil’s not hot enough, then the breading is made kind of like soggy and it might fall off. We’re gonna drop one of these little crumblets in. We’re gonna throw it into the oil and you wanna see it kind of sink a little bit and then immediately pop back up with a bunch of bubbles around it, just like that. So that means we’re ready to start frying. So I’m gonna take half of our chicken and put it into the pot. Give it a little pat, anything that’s not adhered to the chicken, you wanna make sure it falls off now so it doesn’t burn in the oil . And then you just drop them in. Do our second one, throw ’em in there. I’m gonna grab our two thighs. Nope, that’s a breast. There’s a thigh. Give him a little shake, then throw him in here. Now this is the trick to making perfect fried chicken. We’re gonna grab our lid, we’re gonna pop it right on top, and now we’re gonna turn our heat down to like a medium-low and we’re gonna leave the lid on top because what that is gonna do is gonna trap all the heat in there and that way the chicken, not only is it cooking from the heat of the oil, but it’s also cooking from the heat that we’re trapping in there. It smells so good, I really wanna look. But, you can’t look at it. Under no circumstances do you wanna peak into the pot because if you do that, all of that heat will escape and your chicken’s not going to be cooked. I didn’t peak once, I’m pretty proud of myself. This is the magic moment where we can see what our chicken looks like. We just wanna flip our chicken So I’m gonna pop the lid back on top and now we’re gonna cook it for six minutes more. (Techno tune) Check this out, this gorgeous, beautifully golden, super crispy ranch fried chicken. And now I’m just gonna place it on to a sheet tray that I put a cooling rack over. And this is another step you definitely wanna do whenever you make fried chicken. You might wanna put it onto a plate or put it onto paper towels, but if you do that it has a tendency to kinda sit in it’s own oil and get kind of soggy, but if you do this, it can just stay nice and crispy. So now I’m gonna turn our heat all the way back up again and now we’re going to repeat the process with the rest of our chicken. Now the reason we’re doing our chicken in batches is because if we put all the chicken in the oil at one time, it would have a tendency to cool down all at the same time, so then you would have cool oil and your chicken wouldn’t fry properly, so then you wouldn’t have a crispy fried chicken. And also if you overcrowd your pan too much with the fried chicken, it has a tendency to kinda, they all stick to each other. And we worked so hard to make that crispy, crunchy coating so we wanna make sure that they have enough room to fry. So when the chicken comes out of the fryer, whence it’s still nice and hot, we’re just gonna season it with a little bit of salt. I like to use this flakey sea salt, but you can use pretty much anything that you’d like. You’re gonna wanna eat this chicken right when it comes out of the pot, when it looks just like this. But, I would encourage you to again, let the chicken rest because if you start eating it right now, all of that delicious, yummy, crispy coating, it’s all gonna fall off. So while this chicken is frying up, by the time this one’s done, this one will be ready to eat. So just wait a couple minutes and then we’ll start to dig into our chicken. We asked you guys on Youtube, “Do you like to serve your fried chicken with any condiments?” Well, here are your answers. Barbecue sauce, 31%. Hot sauce, 26%. Honey/honey mustard, 18%. Ranch, 16%. Other, 9%. So now I’m gonna go through the comments and see what some of your other condiments are. Carlos commented and said he likes a barbecue-hot sauce mix, which I have never tried and honestly that sounds so good, it’s like a buffalo barbecue sauce. Buffalobecue. Buffalobecue? Buffalobecue sauce. Lulu commented and said pico de gallo, salsa, or guacamole, and yes, in my fam, we use guacamole as a condiment. Lulu, that’s a house that I’d like to visit. I love guacamole. I would put that on anything. Wesley commented and said szechuan and pink pepper honey. I make this myself in my pestal and mortar. That sounds delicious, Wesley, and that is very fancy. Carolyn commented and said I like mine with pure clover honey. I like pure clover honey too. That sounds so basic. Let’s continue cooking, shall we? Look at that golden delicious color. I promise, it’s almost time to taste it, but not quite yet. Alright so now we’ve waited just the perfect amount of time and our chicken is ready to plate/ ready to eat. There’s our four halves of chicken breasts, and we have our two super crunchy, crispy thighs, and then I like to put these legs right on top because for some reason, the chicken leg to me, that just says fried chicken. So when you put that right on top, everybody knows what it is. Drum roll please. (drums) Because it’s two drums. (drums) That might be the worst joke I’ve ever made, but I think this is gonna be the best fried chicken I’ve ever made. So let’s give it a taste. That’s delicious fried chicken. And, the best part is this is ranch fried chicken, you can taste the dill, you can taste the garlic and the onion and that tangy buttermilk. Mmm, did you hear how crunchy that is? Thank you so much for watching this episode of So Basic. For more videos like this or other recipes, make sure to follow the Rachel Ray Show, and if you make this dish at home, make sure you post it with the hashtag #GrantSoBasic. Bye guys. I think legs are my favorite. (bubbly outro music) [Grant] Mmm, yummy.

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