Dan-O’s – Fried Chicken with Dan-O’s Ranch Cheesoning
Today we’re keeping it classic with some simple and easy fried chicken– the way Granny used to do it. We’re talking buttermilk-marinated chicken thighs, seasoned flour, and good old-fashioned Crisco in a cast-iron skillet. Then I top it off with Dan-O’s Ranch Cheesoning® and you’ve got one of the crispiest, juiciest bites of chicken you’ll ever have. Let’s fry it up!
Ingredients:
- ¼ cup Dan-O’s Original Seasoning
- 3 tbsp Dan-O’s Ranch Cheesoning
- 2 lbs boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 cups self-rising flour
- Crisco shortening (enough to fill cast iron pan 1–2 inches deep)
Instructions:
1. Marinate the Chicken: Place your boneless, skinless chicken thighs in a large bowl. Pour in buttermilk and coat the chicken thoroughly. Cover and marinate in the fridge for 2 hours.
2. Prepare the Seasoned Flour: In a large bowl, add self-rising flour. Sprinkle in Dan-O’s Original Seasoning. Mix well to combine.
3. Coat the Chicken: Remove chicken from buttermilk, letting the excess drip off.Dredge each piece in the seasoned flour, coating evenly on all sides.Set on a tray or plate to rest while you heat the oil.
4. Heat the Oil: Add Crisco shortening to a large cast iron skillet. Heat over medium-high until melted and temperature reaches 350°F.
5. Fry the Chicken: Carefully add chicken pieces to the hot oil. Fry for 3 minutes, then flip. Fry another 2–3 minutes per side, flipping every few minutes until golden brown. Remove from oil and place on a drying rack to drain. Internal temperature should be around 130°F — not done yet!
6. Finish in the Oven: Transfer the chicken (on the rack) to a 350°F oven. Bake for 15 minutes, until the internal temperature reaches 170°F.
7. Crispy Test & Seasoning Finish: Once done, listen to that crunch! While still hot, sprinkle Dan-O’s Ranch Cheesoning over the top. Yum Yum Get Ya Sum!
Recipe Provided by Dan-O’s Seasoning
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