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Buffalo Ranch Chicken Thighs
Rated 5.0 stars by 98 users
Category
Dinner, Lunch
Cuisine
American BBQ
Servings
4-6
Prep Time
10-15 minutes
Cook Time
2-3 hours
Pit Master Paul serves up some beautiful crispy buffalo ranch chicken thighs.
Ingredients
-
8-10 chicken thighs
-
Cannibal All Purpose Spice
-
16 oz Sour Cream (or Greek Yogurt)
-
Ranch Dip
-
Corn Starch
-
Fire Chief Hot Sauce
-
Green onions
-
Vegetable oil, peanut oil or Duck Fat
Directions
Mix your ranch dip with sour cream (All the instructions are on the ranch packet)
Once the ranch is mixed place in the refrigerator
Trim up your chicken thighs
Season both sides of the chicken thighs with Cannibal All Purpose Spice
Place in a ziplock bag or vacuum sealed bag
Place your chicken in the sous vide at 167-169 degrees for 2 hours
After two hours take the chicken out of the bags and pat completely dry
Sprinkle some corn starch on both sides and let it sit for 15 minutes
Set your deep fryer to 325-350 degrees (I used vegetable oil)
Flash fry all the chicken thighs till they reach 175-180 internal temp
Plate up your chicken and drizzle your ranch over the top
Drizzled your Fire Chief Hot Sauce as much or as little as you would like
Top with green onions
Serve and enjoy
Recipe Video
Recipe Note
Makes sure to trim fat and if you sous vide it make sure cook for minimum of 2.5 hours max of 4 hrs.
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