Wesson vegetable oil
2 1/4 cups all-purpose flour
1 1/4 tbsp. dry dill weed
1 1/2 tsp. salt
3/4 tsp. pepper
2 1/2 cups buttermilk
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| BUTTERMILK RANCH FRIED CHICKEN | |||||
| Yields 4-6 | |||||
| 2 1/2 to 3 lbs. frying chicken pieces Wesson vegetable oil 2 1/4 cups all-purpose flour 1 1/4 tbsp. dry dill weed 1 1/2 tsp. salt 3/4 tsp. pepper 2 1/2 cups buttermilk |
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| Rinse chicken and pat dry; set aside. Fill large deep fry pot or electric skillet to no more than half its depth with Wesson oil. Heat oil to 325. In a bowl, combine flour, dill, salt and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in buttermilk; shake excess liquid. Roll in flour mixture; shake excess flour. Dip again in buttermilk and flour mixtures. Fry chicken in small batches, skin side down, for 10-14 minutes. Rotate and fry 12-15 minutes longer or until juices run clear; drain on paper towels. Let stand 7 minutes before serving. | |||||