Fried Chicken with Buttermilk Ranch

Crisp, double-coated skillet-fried chicken served with a cool homemade ranch for dipping.

Ingredients

• 4 to 5 pounds chicken pieces (thighs, breasts halved, wings, drumsticks)

Kosher salt and freshly ground black pepper

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 quart canola oil or shortening, for frying
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon chopped fresh dill
• 2 teaspoons red wine vinegar
• 1 teaspoon garlic powder (for the ranch)

Directions

1. Season the chicken generously with salt and pepper, cover, and refrigerate 2 to 12 hours.
2. Make the ranch: whisk together sour cream, mayonnaise, Worcestershire, hot sauce, dill, vinegar, and 1 teaspoon garlic powder. Chill until serving.
3. In a large paper bag or bowl, combine the flour, cornstarch, 2 teaspoons garlic powder, cayenne, and a generous pinch of salt and pepper.
4. Add the chicken a few pieces at a time and shake or toss until thoroughly coated. Set the coated pieces on a rack and refrigerate 15 minutes.
5. Heat the oil in a large cast-iron skillet over low-to-medium heat to 350 degrees F.
6. Fry the chicken in batches without crowding, turning occasionally, until deep golden and cooked through (165 degrees F), about 12 to 15 minutes for dark meat.
7. Drain on a rack and season with a little more salt. Serve hot with the ranch.

Notes

Adapted from Alex Guarnaschelli’s Fried Chicken with Ranch; the cornstarch in the dredge keeps the crust extra crisp.