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Hot Ranch Fried Chicken Be prepared to eat the best fried chicken of your life. The chicken is bursting with Frank's RedHot Original Cayenne Pepper Sauce flavor, and the delicate, crisp crust has the wonderful flavor of ranch. hot-ranch-fried-chicken Makes: 6 servings 1 each 7-pound whole fryer chicken, cut into pieces 1 cup milk 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce 6 Tbsp. ranch dressing mix 2 cups flour salt and pepper to taste for frying canola oil <p>PLACE the chicken pieces in a zip-top bag. Add the milk and Frank's RedHot Sauce to the bag, seal it, and shake gently to coat the chicken pieces. Refrigerate overnight.</p><p>IN a medium bowl, whisk together the Ranch Dressing mix, flour, salt, and pepper. Set aside.</p><p>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.</p><p>AFTER coating the chicken in the flour mixture, heat 1 inch oil in a 14-inch cast iron skillet to 350°F. Fry the chicken, in batches, until fully cooked and golden brown, about 15 minutes. Turn with tongs occasionally during 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.</p>

Hot Ranch Fried Chicken

Be prepared to eat the best fried chicken of your life. The chicken is bursting with Frank's RedHot Original Cayenne Pepper Sauce flavor, and the delicate, crisp crust has the wonderful flavor of ranch.

Makes: 6 servings
Prep Time:

Ingredients

  • 1 each 7-pound whole fryer chicken, cut into pieces
  • 1 cup milk
  • 1 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 6 Tbsp. ranch dressing mix
  • 2 cups flour
  • salt and pepper to taste
  • for frying canola oil

Directions

PLACE the chicken pieces in a zip-top 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 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 inch oil in a 14-inch cast iron skillet to 350°F. Fry the chicken, in batches, until fully cooked and golden brown, about 15 minutes. Turn with tongs occasionally during 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.

Excerpted from Cooking with Frank's RedHot Cayenne Pepper Sauce (Ulysses Press) by Rachel Rappaport

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