Step 1

FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper.

Step 2

FOR THE BUTTERMILK MIXTURE: Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.

Step 3

FOR THE COATING: Whisk all ingredients together in large bowl.

Step 4

Set wire rack in rimmed bakingsheet. Set second wire rack in secondrimmed baking sheet and line half ofrack with triple layer of paper towels.

Step 5

Working with 1 piece at a time, dipchicken in remaining buttermilk mixtureto coat, letting excess drip back intobowl; then dredge in coating, pressingto adhere. Transfer chicken to first wirerack (without paper towels). (At thispoint, coated chicken may be refrigerated,uncovered, for up to 2 hours.)

Step 6

Heat oil in large Dutch oven overmedium-high heat until it reaches 350degrees. Add half of chicken to hot oiland fry until golden brown and registers175 degrees, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperaturebetween 325 and 350 degrees.

Step 7

Transfer chicken to paper towel–lined side of second wire rack to drainon each side for 30 seconds, thenmove to unlined side of rack. Returnoil to 350 degrees and repeat withremaining chicken.

Step 8

FOR THE RANCH SAUCE: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.

Step 9

Transfer chicken to platter andserve with ranch sauce.