Southern Fried Chicken in Buttermilk

Buttermilk marinated chicken thighs deep fried and served with warm lettuce salad, sourdough croutons, and a creamy ranch dressing.

Chicken Comfort Food Fried Chicken Ranch Buttermilk

Estimated Nutrition

Calories

1208.1

kcal / serving

4832.4 kcal total

Carbs

78.1g

per serving

312.4 g total

Fat

77.6g

per serving

310.2 g total

Protein

49.7g

per serving

198.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Mayonnaise

Sherry Vinegar

Dairy

500

Buttermilk

200

Soured Cream

Unsalted Butter

Fruits

0.5

piece

Lemon

Juice only

GrainsCereals

100

Gram Flour

Chickpea flour

Plain Flour

loaf

Sourdough Bread

Broken into small pieces

Meat

piece

Chicken Thigh

Organic, skin removed but kept, boneless, halved, sinew removed

NutsSeeds

handful

Herb Stalks

Broken; coriander, parsley, and tarragon

1.5

Milled

Milled

Mixed with dill and chives

tbsp

Parsley

Chopped

OilsFats

Vegetable Oil

For deep-fat frying

dash

Olive Oil

Vegetables

head

Baby Gem

Halved lengthways

piece

Radish

Cut in half with leaves attached

Method

Preheat the oven to 200°C and the deep-fat fryer to 170°C.

Mix buttermilk, herb stalks, and pepper, then marinate chicken pieces in the fridge overnight.

Bake the chicken skin on parchment paper for 30-40 minutes until crisp.

Combine all dredging flour ingredients in a bowl and set aside.

Whisk all ranch dressing ingredients together and set aside.

Fry bread pieces in half of the butter until crisp croutons form.

Sear lettuce in oil and remaining butter, then toss with parsley, lemon juice, and croutons.

Dredge marinated chicken in flour and deep fry for 3-4 minutes until golden.

Plate dressing, lettuce, chicken, and radishes, then top with remaining croutons and crispy skins.