Fried Chicken with Pumpkin Seed Crust and Ranch Sauce 

How you make the crunchiest fried chicken. In this recipe we use some Austrian influences to make fried chicken even crunchier.

Ingredients

Chicken Marinade
1 kg chicken thighs
250 ml buttermilk
1/2 tsp paprika
1/2 tsp garlic & onion powder
salt, pepper

Breading
flour
salted and roasted pumpkin seeds
salt, pepper

Ranch Sauce
equal parts buttermilk, sour cream & mayonnaise
dill, parsley, chives, mint
fresh lemom juice
salt, pepper

Method

  1. Marinade chicken. Add chicken thighs, buttermilk, spiced to a bowl.

  2. Cover and marinade over night for best result.

  3. Crush pumpkin seed and add to flour, salt and pepper.

  4. Dredge chicken in flour mix and coat again in marinade and dredge again in flour.

  5. Repeat with all chicken thighs.

  6. Fry chicken at 170 degrees until golden, crispy and cooked. Approximately 10-12 minutes.

  7. For the ranch sauce combine all ingredients in a bowl and mix.

  8. Enjoy very crispy chicken!

 
 

Try a new version of an old classic and use roasted and salted pumpkin seeds in the crust to give it that extra crunch!