Ranch dressing. My friend Sally has always been a fanatic about this mysterious ranch dressing. To me, it is mysterious. It’s American and having not really spent that much time in the U.S, I wasn’t really aware of it, or its legions of fans.
So, back at the ranch, with the ranch that was purchased in jumbo size from Costco, I’m told that chicken goes well with it…
I browsed a couple of online recipes, but they didn’t sound that great, so I made up my own. The end result: little morsels of spicy paradise that are perfect for dipping into the ranchy goodness.
Ingredients
- 500g chicken thigh fillets cut into chunks
- cup of breadcrumbs
- cayenne pepper
- black pepper
- white pepper
- chilli powder
- chilli flakes
- garlic powder
- garlic salt
- paprika
- nutmeg
- egg for coating
- olive oil for frying
Method
- Steam the chicken for roughly 10 minutes or until cooked through, this way, you know the chicken is cooked before you shallow fry it so you don’t have to worry about undercooking it. It also helps to retain the juices. Nothing is worse that dry chicken.
- In a bowl, pour the breadcrumbs and one at a time, shake in the spices. How much you shake in is up to you. I’d say each shake would be about a teaspoon’s worth, but less of the chilli powder as that is one hot mama. Mix through evenly.
- Coat each piece of chicken in egg wash and roll in the crumb mix.
- Pour enough olive oil in a pan to cover the base, heat on medium-low heat until hot. Shallow-fry each piece of chicken for about a minute each side until a nice golden colour is achieved. Careful not to burn them as they go from golden to dark brown rather quickly. Place on paper towel to soak up excess oil.
- Serve with ranch dipping sauce and enjoy.
