Montana Ranch Fried Chicken

Marinate the chicken: Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.

Mix the ranch seasoned flour: In a large bowl, combine flour, dried parsley, dill, garlic powder, onion powder, chives, paprika, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly.

Bring chicken to room temperature: Remove chicken from refrigerator 30 minutes before frying. Let the excess buttermilk drip off but don't shake it completely dry.

Heat the oil: Pour oil into a large cast iron skillet to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Dredge the chicken: Working one piece at a time, dredge buttermilk-coated chicken in the seasoned flour, pressing firmly to adhere. Shake off excess flour and let pieces rest on a wire rack for 5 minutes.

Fry the chicken: Carefully place chicken pieces in hot oil, skin-side down. Don't overcrowd the pan - work in batches if needed. Fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Monitor the temperature: Adjust heat as needed to maintain oil temperature between 325-350°F. If the oil gets too hot, the outside will burn before the inside cooks through.

Drain and rest: Transfer fried chicken to a wire rack set over a baking sheet. Season with a light sprinkle of salt immediately after frying. Let rest for 5 minutes before serving.

Keep warm if needed: If frying in batches, keep finished pieces warm in a 200°F oven on a wire rack until all chicken is cooked.

Serve: Arrange on a platter and serve hot with ranch dipping sauce, mashed potatoes, and fresh-baked biscuits for an authentic Montana ranch-style meal.