In a shallow container with lid, combine “overnight” ingredients; submerge and coat chicken in liquid. Cover and soak overnight. When ready to fry chicken, whisk “dredge” ingredients together (using half of the ranch dressing powder) in a container easy for dipping chicken pieces into. Pour excess overnight mixture from chicken into dredge and mix again. In a separate container easy for rolling chicken pieces in, mix the “coating” ingredients.
Heat oil to 325 F in a large stainless-steel or cast-iron pot over medium/medium-high heat. Working with one piece at a time, roll chicken in coating, then dip in dredge, then roll in coating once more, shaking off excess after each step. Set coated pieces on a large plate. When all have been coated and oil is ready, roll each piece in coating once more to cover any damp spots just before frying. Fry two or three pieces at a time, turning until golden on all sides and internal temperature reads 165 F. Remove from oil with heat-safe tongs. Oil temperature will fluctuate; adjust accordingly to keep it between 300 F and 325 F. Let chicken cool on wire rack set over a baking sheet to catch excess oil. Once the last piece of chicken goes in, pour a little dredge into leftover coating mixture and form into small pieces. Fry them up for crispy “batter bites.”
Per serving: 410 calories, 36 grams fat (7 grams saturated fat), 26 milligrams cholesterol, 860 milligrams sodium, 22 grams total carbohydrates, 1 gram fiber, 31 grams protein.
