Blackened Ranch Pan-Fried Chicken Thighs Recipe

Cook Time: 25 minutes

Recipe: Crispy Ranch Chicken Thighs

This simple and flavorful dish delivers perfectly cooked, crispy chicken thighs with a savory ranch flavor. Follow these easy steps for a quick and satisfying meal.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons dry ranch dressing mix (such as Hidden Valley Ranch)
• 1 pinch fresh cracked black pepper
• Salt to taste
• 4 chicken thighs (bone-in, skin-on)

Directions

Step 1: Heat the vegetable oil in a cast-iron skillet over medium heat.

Step 2: Rub 1 tablespoon of dry ranch dressing mix onto one side of each chicken thigh. Add a pinch of fresh cracked black pepper and salt to taste. Flip the thighs over and repeat on the second side.

Step 3: Place the chicken thighs, skin-side down, into the heated skillet. Let them cook without moving for about 12 minutes to allow the skin to blacken and crisp up.

Step 4: Flip the chicken thighs and cook for another 12 minutes, or until the chicken is no longer pink in the center and the juices run clear.

Step 5: Use an instant-read thermometer to check that the internal temperature of the chicken has reached at least 165F (74C) to ensure its fully cooked.

Step 6: Once done, remove from the skillet and serve hot.

Nutrition Facts (per serving)

Calories	195
Total Fat	13g
Saturated Fat	3g
Cholesterol	58mg
Sodium	337mg
Total Carbohydrate	2g
Dietary Fiber	0g
Protein	16g
Calcium	9mg
Iron	1mg
Potassium	160mg

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs. Always consult with a doctor or dietitian if you're following a medically restricted diet.

History and Origin

The origins of blackened chicken are deeply rooted in the rich culinary traditions of Louisiana, particularly in Creole and Cajun cooking. The "blackening" technique was popularized by chef Paul Prudhomme in the 1980s, who used it as a way to infuse intense flavors into fish and meats. This method involves seasoning the meat heavily and searing it in a cast-iron skillet until it develops a dark, crispy crust. The addition of ranch seasoning to this recipe combines the smoky, spicy flavors of blackened cooking with the creamy, herby profile of ranch dressing, offering a modern twist on the traditional dish.

Regional Variations

While the technique of blackening chicken is common in the Southern United States, particularly Louisiana, the use of ranch dressing is more widespread in the American Midwest and South. Ranch dressing itself was invented in the 1950s by Steve Henson, a cowboy-turned-cook, who served it at his ranch before it became a beloved salad dressing across the country. This recipe merges two regional influences: the Southern "blackened" flavor and the American preference for ranch as a seasoning base, creating a fusion that appeals to a broad audience.

Differences from Similar Dishes

Blackened Ranch Pan-Fried Chicken Thighs differ from similar blackened dishes in several key ways. Traditional blackened chicken relies on a blend of Cajun spices, often with an emphasis on heat from cayenne pepper. This version incorporates dry ranch dressing mix, which adds a tangy, creamy depth to the flavor profile, making it less fiery but more balanced. Additionally, blackened chicken is typically cooked in a hot cast-iron skillet to create a crispy, caramelized crust, but the ranch seasoning ensures the chicken stays moist and tender on the inside, which sets it apart from more straightforward blackened preparations.

Where It Is Typically Served

Blackened Ranch Pan-Fried Chicken Thighs are a versatile dish that can be served in a variety of settings. Its commonly found in casual American eateries, particularly those specializing in Southern cuisine or comfort food. The dish pairs wonderfully with sides like mashed potatoes, rice pilaf, or a fresh salad. Its also popular for outdoor gatherings like barbecues, camping, or tailgating, where its simplicity and ease of preparation make it a crowd favorite. Its combination of smoky, savory, and creamy flavors ensures it appeals to both adults and children alike.

Interesting Facts

• The "blackening" technique originated from Chef Paul Prudhommes restaurant, K-Paul's Louisiana Kitchen, in New Orleans.
• Ranch dressing is one of the most popular condiments in the United States, even surpassing ketchup in some surveys of dipping preferences.
• The blackened seasoning used in this recipe often contains paprika, garlic powder, onion powder, cayenne pepper, and thyme, creating a perfect balance of heat and aromatic spices.
• Cast-iron skillets are often the cookware of choice for blackened dishes because they hold and distribute heat evenly, allowing for a crisp crust while keeping the meat tender inside.
• While this dish is called "pan-fried," its often cooked at high heat with minimal oil, allowing the seasoning to form a flavorful crust without the excess greasiness.

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