For the Ranch dressing, in a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavours to blend.
For the buttermilk brine bring all the ingredients to a boil in a sauce pot. Set the brine in ice to cool and add 4.5L cold water and then add the chicken thighs. Allow this is brine for twenty four hours.
For the chicken breading, combine all the ingredients, then in a separate bowl combine the buttermilk and mixed herbs.
Then remove the chicken thighs from the brine, coat in the buttermilk, then the breading, then cover in the buttermilk again, followed by the breading.
In a deep fat fryer, heat up some rapeseed oil to 180°C. Put the chicken in and fry and four and a half minutes. Serve with the Ranch dressing.
Recipe Courtesy of Ludo Lefebvre