Chicken thighs coated in Frank's buffalo ranch seasoning and pan-fried until the skin crisps and the spice blooms. The blend of buttermilk powder, cayenne, and ranch aromatics creates a crust that tastes like a cross between fried chicken and buffalo wings. Serve with something cool to cut the heat.

Serves 2. 35 minutes, 8 at the stove.

About 420 calories a serving, 30 g protein, 2 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 4 chicken thighs dry with paper towels. Sprinkle 2 tablespoons buffalo ranch seasoning evenly over both sides, pressing gently so it adheres. Season with salt and pepper as needed.
2. Set a large skillet over medium-high heat and add 2 tablespoons oil. When shimmering, lay the thighs skin-side down and cook without moving for 12 to 14 minutes until the skin is deep golden brown and crispy.13 min
3. Flip the thighs and cook for 5 to 7 minutes more until cooked through and the internal temperature reaches 165°F [74°C]. Transfer to a plate to rest for a minute before serving.6 min

Note Swap boneless thighs or breasts if you prefer, though skin-on thighs give the best crust. Leftovers keep refrigerated for three days and are good shredded into a salad or rice bowl. Serve with coleslaw, ranch dressing for dipping, or cooling carbs like rice or mashed potatoes.