Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 packet ranch seasoning mix
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups vegetable oil for frying
- 4 medium russet potatoes
- 2 tablespoons butter
- 1/4 cup sour cream
- 1/4 cup milk
- Chopped chives for garnish
For those looking to keep things on the lighter side, you can substitute the all-purpose flour with whole wheat flour for a healthier twist. If you’re feeling adventurous, try adding a pinch of cayenne pepper to the flour mixture for a spicy kick.
Instructions
- Start by marinating the chicken. In a bowl, combine the buttermilk and half of the ranch seasoning mix. Add the chicken breasts, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes to an hour.
- While the chicken marinates, peel and chop the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add butter, sour cream, and milk. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- In a shallow dish, combine the flour, remaining ranch seasoning mix, paprika, garlic powder, salt, and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Remove the chicken from the marinade, letting any excess drip off. Dredge the chicken in the flour mixture, ensuring a thorough coat.
- Fry the chicken in the hot oil until golden brown and cooked through, about 6-8 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- To assemble the bowls, start with a generous scoop of mashed potatoes, top with sliced crispy chicken, and garnish with chopped chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International