Instructions
- Marinate Chicken in buttermilk and hot sauce for at least 30 minutes, or up to 4 hours.
- Cook Bacon until crispy. Let cool, then crumble finely.
- In a shallow dish, combine flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and pepper.
- Prepare Ranch Dip by combining mayonnaise, sour cream, chives, parsley, garlic powder, and pepper in a small bowl. Mix well.
- Heat Vegetable oil in a large skillet over medium-high heat.
- Dredge marinated Chicken in the flour mixture, ensuring it is fully coated.
- Fry Chicken for 7-9 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove Chicken from skillet and place on a paper towel-lined plate to drain excess oil.
- Immediately press crumbled Bacon onto the hot, fried Chicken, ensuring it adheres well.
- Serve hot with Ranch Dip.
