Fried chicken with ranch dip

Name: fried chicken with ranch dip
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 2 free range chicken fillets; 1 Scale chicken drumsticks 600 g; 400 ml buttermilk; 100 g cornflakes; 50 g flour; 1 el Cajun spices; 500 ml sunflower oil; 4 el full yogurt; 4 el mayonnaise; 2 el dill finely chopped; 2 tl mustard

A tasty american recipe. The main course contains the following ingredients: poultry, free-range chicken fillets, chicken drumsticks (600 g), buttermilk, cornflakes, flour, cajun spices, sunflower oil, whole yogurt, mayonnaise, dill (finely chopped) and Dijon mustard.

Ingredients

Kitchen Stuff

food processor

Directions

Cut each chicken fillet into 4 pieces. Put them with the chicken drumsticks in a bowl where they just fit and pour the buttermilk over it, so that the chicken is completely covered. Put covered in the refrigerator for at least 30 minutes.
Put the cornflakes, flour and cajun spices in the food processor and grind. Remove the chicken from the buttermilk and let it drain, but do not pat dry. Put the chicken drumsticks in a plastic bag and the chicken fillet in another bag. Spread the cornflour mixture over the 2 bags. Tie up and shake so that the chicken is covered with a breadcrumb layer.
Heat the oil in a skillet until 180 ºC. The oil has the right temperature when a piece of bread begins to fizz as soon as you put it in it. Put the chicken drumsticks in the pan and bake 12 minutes. Turn over after 6 minutes and add the chicken breasts. Turn the chicken fillets after 4 minutes and remove the chicken drumsticks 2 minutes later. Drain on kitchen paper. Fry the chicken fillets for another 2 minutes and let it drain.
Meanwhile, mix the yoghurt, mayonnaise, dill and mustard for the ranch dip. Serve with the chicken. Nice with American coleslaw.