Fried chicken w/ ranch dip

By dgebo

Ingredients

• 4 C buttermilk
• 2 cloves garlic, grated
• A few dashes of hot sauce
• 4 T fresh flat-leaf parsley, chopped
• 4 T fresh dill, chopped
• 2 T fresh chives, chopped
• Juice of 1 lemon
• Salt and pepper
• 2 lbs chicken tenderloins
• Canola oil
• 2 C flour, plus more as needed
• 8 to 12 scallions
• 1/2 C sour cream
• Assorted sliced vegetables, such as seedless cucumbers, celery and carrots

Details

Servings 4

Preparation

Step 1

In a large bowl, mix together the buttermilk, garlic, hot sauce, parsley, dill, chives and lemon juice. Season with salt and freshly ground black pepper.

Season the chicken with salt and freshly ground black pepper, and place in a shallow dish or large disposable plastic bag. Pour about 1/3 of the buttermilk ranch over the chicken pieces then cover the dish with plastic wrap or seal the bag and marinate for 10 minutes or up to an hour in the refrigerator. Reserve the remaining buttermilk dressing in the fridge.

To cook up the chicken, place a medium-size skillet over medium-high heat. Add an inch of canola oil to your pan and get it hot. Place two high-sided dishes on the counter and fill one with flour and the other with 1/3 of your reserved buttermilk ranch. Dip the trimmed scallions into the buttermilk ranch, then into the flour; then back into the buttermilk ranch and back into the flour. Once they're double-coated, shallow fry them in the oil until they are golden brown on each side, then place on a paper towel lined plate to drain.