Ranch fried chicken recipe

We wanted to get the fresh, tangy flavor of ranch dressing into a coating for fried chicken. But the herbs that give ranch its hallmark flavor quickly lost their taste in hot oil. We got around this problem by swapping in thinner boneless chicken thighs for the usual bone-in chicken pieces; the thighs needed much less time to cook through, so the herbs didn’t spend as much time in the oil. We incorporated the herbs chives, cilantro, and dill in three places: in the buttermilk mixture and the flour coating for the chicken, as well as in a creamy dipping sauce for serving.