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Ranch Chicken

Ranch Chicken

This is a take off a Rachael Ray fried chicken recipe that I made kosher by using dairy free sour cream.  You can deep fry, pan fry or even bake in the oven.  There are quite a few ingredients, but they are mostly flavor enhancers that you should already have in your kitchen.  You can also use a Ranch seasoning packet if you can find that is non-dairy in place of all the spices, but this way you can tailor it exactly to your tastes. 

This chicken is like a ranch flavored schnitzel, you will love it. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 cup non dairy buttermilk (mix 1 cup soy milk mixed with 1 tablespoon lemon juice)
  • 1 cup dairy-free sour cream
  • 8 pieces boneless skinless chicken breasts or thighs
  • Salt and pepper
  • Ziplock bag or paper bag
  • 2 cups all-purpose flour
  • 4 tablespoons chopped fresh dill
  • 2 tablespoons granulated onion
  • 2 tablespoons granulated garlic
  • 1 teaspoon cayenne (if you like spice)
  • 2 tablespoons 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.