Cooking on the Edge: Ranch Fried Chicken

Jesse O. Walls

Fried chicken has always been a family favorite, a meal that is sure to please young and old alike, and how better to celebrate Father’s Day than with a meal the whole family can enjoy.  This week’s recipe combines the cool, tangy flavor of ranch, with an array of herbs and spices to create a flavorful and crispy fried chicken that is great for a Sunday dinner, or as a picnic meal.

Photo by Jesse O. Walls

Photo by Jesse O. Walls


4 skinless, boneless chicken breasts
4 cups All-Purpose Flour, divided
3 tsp. chipotle chili pepper, divided
2 Eggs
2 ½ tsp. Poultry Seasoning
1 tsp. Salt
1 ½ cups Water
1 packet (1 oz.) Ranch Dip Mix
¾ cup Ranch Salad Dressing
1 tbsp. Paprika
2 tbsp. Cumin
1 tbsp. Chives
1 tsp. Southwest Seasoning


In a large resealable plastic bag, combine 2 2/3 cups flour, paprika, cumin, chives, poultry seasoning, southwest seasoning, ranch dip mix, and 2 ½ tsp. chipotle chili pepper.

In a shallow bowl, beat eggs and water; add ranch dressing, salt and remaining pepper and flour.

Dip chicken in egg mixture, then place in the bag, a few pieces at a time, and shake until coated.

Heat oil to 375°. Fry chicken, a few pieces at a time, turning occasionally, until just cooked through, about 7 minutes. Transfer to rack and let rest, 10 minutes.

Repeat steps 3 & 4, frying chicken until the breading is crisp and golden brown, about 1-2 minutes.

Transfer the chicken to the rack to cool slightly, sprinkle with chives if desired.

Here are just a few suggested sides from some of my favorite websites that complement my ranch fried chicken rather well.

Root Beer Baked Beans @

Mesa Grill’s Southwestern Potato Salad @

Bon appétit.