This Copycat Chicken Ring is a fun and tasty dish that wraps seasoned chicken and cheese in a flaky crescent dough. It’s perfect for any meal or snack!
I love making this when I’m hosting friends. Everyone gets excited to pull apart the warm, cheesy chicken pieces—it’s like a party in your hands! 🎉
Key Ingredients & Substitutions
Whole Chicken Breast: A boneless, skinless chicken breast is essential for this recipe. If you’re looking for a leaner option, you might try turkey breast instead, or use thighs for a juicier flavor.
Cornflakes: I love using crushed cornflakes for that extra crunch! If you have dietary restrictions, try panko breadcrumbs or gluten-free crackers. Just make sure they’re finely crushed for a good coating.
Buttermilk: Buttermilk keeps the chicken moist and adds flavor. If you don’t have it, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes.
Spices: The garlic and onion powders give great flavor. You can switch them out for fresh minced garlic and onions if you prefer. Just remember they might change the texture a bit!
How Do I Make Sure My Chicken Ring Turns Out Crispy?
To achieve a perfectly crispy chicken ring, focus on your breading technique. When breading, make sure each layer really sticks. After the first egg dip, let it sit for a minute before the cornflake coating—this helps it adhere better.
- Double coat the chicken by dipping it back in the egg and cornflake mixture. This adds an extra layer of crunch.
- Control the oil temperature! Too hot, and it’ll burn; too cold, and it’ll absorb too much oil. Aim for 350°F (175°C).
- Don’t overcrowd the frying pan. Fry one ring at a time to keep the oil hot.
Follow these tips, and your Chicken Ring will turn out crispy every time! Enjoy making this crowd-pleaser at home.
How to Make a Copycat Chicken Ring
Ingredients You’ll Need:
For the Chicken Ring:
- 1 whole chicken breast (about 1 to 1.5 pounds), boneless and skinless
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 2 cups crushed cornflakes or crispy chicken coating crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Vegetable oil, for frying
- Fresh parsley or cilantro, chopped (for garnish)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon milk (or more for desired consistency)
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take you about 30 minutes of preparation and cooking time. With frying included, you’ll have a delicious Copycat Chicken Ring ready in no time! Just be sure to let it cool for a few minutes before serving.
Step-by-Step Instructions:
1. Preparing the Chicken Ring:
Using a sharp knife, carefully create a donut shape by cutting out the center of the whole chicken breast. Aim for a thick ring about 1 to 1.5 inches thick. Pat the chicken ring dry with paper towels to help the breading stick better.
2. Setting Up Your Breading Stations:
First, place the flour in a shallow bowl. In a second bowl, whisk together the eggs and buttermilk until well combined. In a third bowl, mix the crushed cornflakes, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
3. Bread the Chicken Ring:
Coat the chicken ring in flour, ensuring it’s evenly covered. Next, dip it into the egg and buttermilk mixture, and then coat it with the cornflake mixture. For an extra crispy texture, feel free to repeat the egg and cornflake coating steps.
4. Heating the Oil:
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the chicken ring for even frying.
5. Frying the Chicken Ring:
Carefully lower the breaded chicken ring into the hot oil. Fry each side for 5 to 7 minutes, or until it becomes golden brown and reaches an internal temperature of 165°F (75°C). Use tongs to carefully turn the chicken to avoid breaking it.
6. Draining and Serving:
Once cooked, transfer the fried chicken ring to a plate lined with paper towels to drain any excess oil. Sprinkle with freshly chopped parsley or cilantro for a splash of color!
7. Preparing the Dipping Sauce:
While your chicken ring is frying, whisk together the mayonnaise, sour cream, milk, dried parsley, dill, garlic powder, onion powder, salt, and pepper until smooth. Adjust the sauce’s thickness by adding more milk if necessary.
8. Serve and Enjoy:
Serve your crispy Copycat Chicken Ring hot with the creamy herb dipping sauce drizzled over the top or on the side for dipping. This dish is perfect for parties or a fun family dinner!
Enjoy this delicious and crispy treat that everyone will love!
Can I Use Other Types of Chicken for This Recipe?
Absolutely! You can use chicken thighs for a juicier option. Just be sure to remove the bones and skin. Keep in mind that the cooking time might vary slightly, so use a meat thermometer to ensure it’s fully cooked.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes to thicken before using.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can pop it in the oven at 350°F (175°C) for about 10-15 minutes to help regain some crispiness, or use the microwave if you’re short on time.
Can I Make the Chicken Ring Ahead of Time?
You can prepare the chicken ring by breading it and then refrigerating it before frying. Just make sure to let it sit at room temperature for about 15-20 minutes before frying to ensure even cooking.
