Are you ready to make the crispest fried chicken of your life! Topped with a delicious Ranch sauce flavor, this easy crispy fried chicken recipe is sure to become a new family favorite.
#CrispiestChicken #Chickencrunchy
| Practical advice: |
- My secret to getting the crispest fried chicken with a deliciously airy texture ever is Argo ® cornstarch. And it has been the secret for over 100 years over multiple generations.
- In addition to using Argo ® cornstarch in the coating to make the chicken even more crunchy, you also need to make sure the oil is very hot. Otherwise your chicken will not cook properly and will end up soggy. Make sure you have enough oil in the pot for the chicken to fully emerge and let it cook for about 25 minutes or until golden brown.
When the chicken is cooked, remove it from the pan and drain it on a wire rack. It takes about 5 minutes to rest and then you, your family and friends can enjoy the crispest fried chicken. |
| Ingredients:
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- 12 chicken legs
- 2 cups + 1 cup of buttermilk
- 1 teaspoon of garlic salt
- 1 teaspoon of dried parsley
- 2 cups of Argo ® corn starch
- 2 cups of flour
- 1 Pack of Dried Ranch Sauce Mix
- 1 48 oz. Bottle of oil
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| Preparation:
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| 1. Mix the chicken legs, 2 cups of buttermilk, garlic salt and parsley in a container, cover and refrigerate overnight.
2. When ready to fry, heat the oil over high heat on the stove.
3. Set up a dredging station by placing 1 cup of buttermilk in a bowl.
4. In a second bowl, add the Argo® cornstarch, flour and ranch sauce and mix well.
5. For each leg, put it in the Argo® cornstarch / flour mixture, then dip it in the buttermilk and coat it again in the Argo® cornstarch / flour mixture.
6. Place the thighs in the heated oil, being careful not to crowd the pot, working in batches if necessary.
7. Sauté for about 25 minutes or until the chicken is golden brown and has an internal temperature of 165 degrees.
8. Remove from the oil and allow to drain and rest on a wire rack for about 5 minutes before serving.
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