Ranch Fried Chicken

• 1 cup Buttermilk
• 5 tablespoon Minced Chives
• 5 tablespoon Cilantro
• 2 teaspoons Minced Dill
• 1 tablespoon Minced Dill
• 2 teaspoons White Vinegar
• 1 clove Minced Garlic
• 1.5 teaspoon Garlic Powder
• 2 teaspoon Salt
• 1 pinch Cayenne Pepper
• 3/4 teaspoon Pepper
• 1 1/4 cup Flour
• 1/2 cup Corn Starch
• 1/2 cup Mayonnase
• 8 pieces Boneless Skinless Chicken Thighs
• 2 quart Peanut Oil

1. Prep Thighs, pat down with paper towel. Season both sides with salt and pepper.
2. Prepare Dip by adding Buttermilk, 2 Tbsp Chives, 2 Tbsp Cilantro, 2 Tsp Dill, Vinegar, 1 Minced Garlic, 1/2 Tsp sales and pinch of Cayenne.
3. Whisk together. Set aside 1/4 cup of sauce for the Ranch Dressing
4. Prepare Flour coating. Mix flour, corn starch, 3 Tbsp Chives, 3 Tbsp Minced Cilantro, 1 Tbsp Dill, Garlic Powder, 1 1/2 Tsp Salt, 3/4 Tsp pepper.
5. Dip 4 thighs into liquid coating, roll in flour mixture removing excess. Fry in 350 deg oil for 7 to 9 minutes, turning Thighs until golden brown.
6. Remove Thigh's from Oil and place on rack with paper towel for 30 seconds. Place on bare rack.
7. Ranch Dressing. Wisk together the 1/4 cup of reserved dip with Mayonnase. Add a pinch of salt and pepper to taste.

buttermilk, chives, cilantro, dill, dill, white vinegar, garlic, garlic, salt, cayenne pepper, pepper, flour, starch, mayonnase, chicken, peanut oil

Taken from www.epicurious.com/recipes/member/views/ranch-fried-chicken-57e0480c635f9bc83cf65e49 (may not work)