There’s something I love about some heat when I eat. Frank’s RedHot Original Cayenne Pepper Sauce is my secret ingredient in many dishes. I love it in Clam Chowder as a topping, and this fried chicken recipe, which might soon be your favorite. There is so much flavor that complements the delicate, crisp ranch crust. I promise you’ll want more!
Hot Ranch Fried Chicken Recipe
Recipe Type: Entree
Author:
Ingredients
- 1 (7-pound) fryer chicken, cut into pieces
- 1 cup buttermilk
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 6 tbsp Ranch Dressing Dry Mix
- 2 cups flour
- Salt to taste
- ground black pepper, to taste
- oil, for frying
How to Make Hot Ranch Fried Chicken
- Place chicken pieces in a zip-lock bag.
- Add the milk and Frank’s RedHot Sauce to the bag, seal it and shake gently to coat the chicken pieces.
- Refrigerate overnight.
- In a medium bowl, whisk together the Ranch Dressing Dry Mix, flour, salt, and pepper.
- Set Aside.
- Drain the chicken in a colander.
- Discard the marinade.
- Dredge the chicken pieces in the flour mixture, coat the pieces on all sides, and arrange the coated pieces on a platter.
- After coating the chicken in the flour mixture, heat 1″ oil in a 14″ frying pan.
- Fry the chicken, in batches, until fully cooked and golden brown, about 15 minutes.
- Turn with tongs occasionally during the cooking if the chicken pieces are not fully submerged in oil so that they brown on all sides.
- Drain the chicken pieces on paper towel-lined plates or on a baking rack placed over a baking sheet to catch drips.
- Serve immediately.
Hot Ranch Fried Chicken #Recipe
Be prepared to eat the best fried chicken of your life. This chicken is bursting with Frank's RedHot Original Cayenne Pepper Sauce flavor, and the delicate, crisp crust has the wonderful flavor of ranch
Ingredients
- 1 (7-pound) fryer chicken, cut into pieces
- 1 cup buttermilk
- 1 cup Frank's RedHot Original Cayenne Pepper Sauce
- 6 tbsp Ranch Dressing Dry Mix
- 2 cups flour
- Salt to taste
- ground black pepper, to taste
- oil, for frying
Instructions
- Place chicken pieces in a zip lock bag.
- Add the milk and Frank's RedHot Sauce to the bag, seal it and shake gently to coat the chicken pieces.
- Refrigerate overnight.
- In a medium bowl, whisk together the Ranch Dressing Dry Mix, flour, salt and pepper.
- Set Aside.
- Drain the chicken in a colander.
- Discard the marinade.
- Dredge the chicken pieces in the flour mixture, coating the pieces on all sides, and arrange the coated pieces on a platter.
- After coating the chicken in the flour mixture, heat 1" oil in a 14" frying pan.
- Fry the chicken, in batches, until fully cooked and golden brown, about 15-minutes.
- Turn with tongs occasionally during the cooking if the chicken pieces are not fully submerged in oil so that they brown on all sides.
- Drain the chicken pieces on paper towle-lined plates or on a baking rack placed over a baking sheet to catch drips.
- Serve immediately.