- 2/3 cup mayonnaise
- 3/4 cup whole milk
- 1 (1-ounce) package Ranch dressing mix
- 2 tablespoons chopped fresh chives
- 1/3 cup blue cheese crumbles
- Lemon wedges
- Kosher salt
- Freshly ground black pepper
- 1 (12-ounce) bottle hot sauce
- 1 cup whole milk
- 2 large eggs
- 3 1/2 pounds chicken drumettes
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1/2 teaspoon table salt
- Vegetable oil
- Celery and carrot sticks
Blue Cheese Ranch Dipping Sauce
Crispy Buffalo Fried Chicken
To prepare blue cheese dipping sauce, whisk together mayonnaise, whole milk, Ranch dressing mix and fresh chives in a medium bowl until combined. Stir in blue cheese. Cover and refrigerate 1 hour.
To prepare chicken, whisk together hot sauce, milk and eggs in a large bowl. Add chicken drumettes. Cover and refrigerate 4 to 24 hours.
Remove chicken from hot sauce mixture, discarding hot sauce mixture. Stir together flour and next 4 ingredients in a medium bowl. Dredge chicken in flour mixture, shaking off excess.
Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven; heat to 350˚. Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165˚ when tested using a thermometer. Drain on a wire rack over paper towels. Serve with blue cheese dipping sauce, celery and carrot sticks. Garnish with lemon wedges, if desired.