Ranch Chicken

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Ranch Chicken

This is a take off a Rachael Ray fried chicken recipe that I made kosher and pan fried that has great flavor. If you can find a non dairy Ranch seasoning packet you can use that in place of the herbs and spices to make it a bit easier.

  • 6 ServingsServings


  • 1 cup non dairy buttermilk (mix 1 cup soy milk mixed with 1 tbsp. lemon juice
  • 1 cup pareve sour cream
  • 8 pieces boneless skinless chicken breasts or thighs
  • Salt and pepper
  • Ziplock bag or paper bag
  • 2 cups Flour
  • 4 tablespoon chopped fresh dill
  • 2 tablespoon granulated onion
  • 2 tablespoon granulated garlic
  • 1 tsp. cayenne (if you like spice)
  • 2 tablespoon chopped chives
  • 1 handful flat leaf parsley, chopped fine


  1. Combine soy milk mix with sour cream in a bowl.
  2. Cut chicken breasts in half to make it thinner. Season lightly with salt and pepper and submerge in soy milk-sour cream mixture.
  3. In a large pan heat a generous amount of oil until hot.
  4. In a large bag combine the flour, dill, garlic, onion, cayenne, chives and parsley.
  5. Add half the chicken to the bag and close the top and shake to coat. Add floured chicken to pan and the remaining chicken to bag. Pan fry 8-10 minutes. Serve hot and crispy.