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March 1, 2012


This recipe, my friends, is truly exceptional. Chef Jason Vallee takes traditional buttermilk chicken and kicks it up a notch. A must try indeed!

Buttermilk Fried Chicken with Jalapeno Ranch (Serves 4)

Buttermilk Fried Chicken
8 pcs boneless skinless chicken thighs
2 cups Buttermilk
1/4 cup Franks Red Hot Sauce
3 cups flour
1 tsp. salt
1/2 tsp. Black Pepper

Chicken Method
Place the chicken into a large bowl.  Add buttermilk and hot sauce together and let chicken marinate for 3 hours. Place flour in large bowl and add the salt and pepper.

Pre-heat deep fryer to 360 degrees.  If you don’t have  a deep fryer, shallow fry the chicken in a large skillet with 1/4inch vegetable oil.

Place the marinated chicken into the flour mix. The more marinade added to the flour the thicker the breading will be.

Place the breaded chicken in the deep fryer and cook for 5-7 minutes or until cooked through. Once cooked, remove chicken to a plate that is lined with paper towel. Season with salt.

Transfer to a dinner plate and serve with a side of jalapeno ranch sauce (see recipe below). I recommend serving the chicken with your best potato salad.

Jalapeno Ranch Sauce
250ml Hellmans Mayonnaise
250ml Sour Cream
250ml Buttermilk
1.5 Tbsp chopped Dill
1 Tbsp chopped Oregano
½ tsp Black Pepper
1 Tbsp Garlic Powder
2 Jalapenos, seeded and diced
2 limes, zested and juice
1 tsp. salt

Jalapeno Ranch Method
Place all ingredients in to a large mixing bowl. Whisk to combine and be sure to check the seasoning. You can store the ranch sauce in the fridge for up to 3-4 days. This sauce has many other uses; such as, salad dressing and veggie dip.

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