Thick and Herby Homemade Ranch

• In a small bowl, add the mayo, sour cream and buttermilk. Mix well to combine. You can add more buttermilk if you prefer a thinner dip.
• Add the remaining ingredients and mix well. Adjust the amounts of herbs and spices as needed. Refrigerate overnight to allow the flavors to meld.

Brine

• 8-24 hours before cooking: In a large bowl, add the chicken breast chunks and pour over enough pickle juice to cover all of the chicken. Cover tightly and refrigerate overnight or at least 8 hours.

Dredge and dip

• Heat oil to 325 in a heavy-bottom pot that is safe for frying. This temperature will prevent the chicken crumbs from burning at the bottom of the pan and won’t smell up the house like oil for days.
• While the oil is heating, prepare the flour mixture by combining all ingredients into a large glass bowl. In a separate bowl, prepare the dip by combining the eggs, milk and hot sauce. Mix well to combine.
• Remove chicken from brine, pat dry.
• Place chicken in the flour, coat well, then into the egg mixture and back into the flour mixture.

Frying the chicken

• Prepare a cooling rack covered in paper towels in a safe location beside the fry station.
• Once oil has reached the correct temperature, place a portion of the chicken in the oil. Working in batched to not overcrowd the pan.
• After 6-7 minutes of frying, chicken should be light golden brown. Remove from the oil and place on paper towels. Let it rest for 1 minute, then place back into the oil for an additional 2 minutes. Make sure internal temp reaches 165 degrees.
• If any of the remaining raw chicken gets gummy from sitting aside waiting to fry, give it a quick toss in the flour mixture before frying.

Nashville Sauce

• Prepare the spicy coating sauce by melting the butter in a small bowl. Add all other ingredients and mix well until combined.
• Using a basting brush, fully coat the chicken while it’s still warm and serve with pickle slices.