Crispiest Fried Chicken From Montana's The Ranch At Rock Creek
With its diverse landscape and vast wilderness, Montana boasts almost as many nicknames as it does mountains. From 'Big Sky Country' to 'Land of the Shining Mountains' to 'The Last Best Place' that access to land and wildlife feeds mind, body and soul. Jim Manley, owner of The Ranch at Rock Creek, knows this firsthand. He may have only opened The Ranch to guests a decade ago but everything they do reflects those deep roots and furthers the ties to the land and local communities. Located about an hour outside of Missoula, this all-inclusive ranch offers a true Montana experience with luxe yet homey touches like curated ranch-to-table cuisine, local Montana wine and everything in between. If you've seen contemporary western series Yellowstone or any of the spin offs, it's clear that the surge in cowboy nostalgia is on the rise. And yes, the show is filmed at a ranch nearby.
The Ranch uses group dining as an opportunity to reflect the best of Montana-based cuisine. How does that work, exactly, in a luxury all-inclusive? Chef Zachary Ladwig says that it's really all about family style meals. 'It is the purest essence of dining. There is no better way to eat than to share with others around the table.'
Side saddles at The Saloon at The Ranch at Rock Creek
The term all-inclusive can be misleading but at The Ranch they take it to the next level. Everything is included from an on-site saloon (with bowling alley), extensive wine and cocktail list with local options, al fresco cowboy breakfasts and daily rotating meals. Activities and meals alike are seasonal and guests can choose from any number. Trail riding on horseback, archery, skiing, fly fishing and even sapphire mining from local Sapphire Mountain are all in demand but at the end of the day, everyone gathers for one of the most popular meals: hot honey fried chicken.
Infamous fried chicken at The Ranch at Rock Creek
When feeding a slew of hungry cowboy's, there are always things to consider. Here are three tips from Chef Ladwig for how to plan the best meal for any group.
'I find it best to think in terms of simplicity. When you are entertaining it's best to spend your time with family and friends. I always like to approach these meals as what can be delicious, simple and prepared ahead of time." Chef Ladwig explains. "Items like vegetable salads garnished with market greens simply dressed and slow roasted chicken in a Dutch oven with fennel leeks and olives are typical go to items. They allow me to pre-cook, pre-plate so when meal time comes it only takes a few minutes to get items served.'
Since the seasons dictate the activities and dining locations just as much as they dictate the menu, each experience is hyper local. Expect outdoor ranch cuisine in the warmer months with cowboy breakfasts at Piney Pond over a live fire or the occasional steaks thrown onto the outdoor grill. Winter-time meals leans into fire-place filled dining rooms and reflect the cozier nature of the long winter nights.
Cowboy Breakfast served at Piney Pond
It's not all about where the meal is served. The ingredients are possibly even more important and good local Montana ingredients are everywhere. A solid relationship with the farmers who care for the food makes everything better.
'We have the benefit of working with great co-ops here at the ranch so that is one part of the equation.' Chef Ladwig explains. 'I really enjoy going to farmers markets in the surrounding areas and making the direct connection with those that are growing the items. It is paramount to build those relationships with the farmers and ranchers.'
So, where does a chef find better ingredients?
'I always say spend a Saturday at the local farmer's market. See what the Farmers are producing. Pick what looks best and exciting." Says Chef Ladwig. "Don't be afraid to experiment with produce that you aren't super familiar with. Great farmers are always super proud of their vegetables and are a wealthy of knowledge as to the best way to cook with them.'
The Ranch at Rock Creek
At the end of the day, crispy fried chicken is a crowd pleaser. So what is Chef Ladwig's secret to that extra crispy chicken? It's simpler than you think.
'There are three main points to our Fried Chicken: A 24 hour brine, 24 hours of drying post brine, double frying.' Chef Ladwig explains.
Crispy Fried Chicken from The Ranch at Rock Creek
Begin by cutting 2 chickens into 8 pieces.
Brine
1.5 gallons Buttermilk
0.5 gallons Pickle Liquid
4oz Smoked Paprika
1 oz Cayenne
1 oz Black pepper
Dredge
4 oz Smoked paprika
2 oz Cayenne
2 oz Mustard seed
1 oz Black pepper
1 oz Galic powder
1 oz Onion powder
1 oz Oregano
4 lbs AP flour
1 lbs Corn starch
3.5 oz Kosher salt
Prep & Plating Instructions
Brine the Chicken overnight in a solution of water and 5% salt over night. Dry the chicken overnight in cooler. Marinade the chicken for 6 hours in the butter milk and spices. Press the chicken into the mixed dredge, and rest for 30 minutes before frying.
Fry the chicken at 325 F for 7 minutes cool to room temp for 10-15 minutes.
Refry at 350 for 4 minutes to finish at 170F.
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Contacts: Yogi Bear's Jellystone Park Camp-ResortsRitter Communications, Brad RitterBRitter@ Warner Bros. Discovery Global ExperiencesLindsay A photo accompanying this announcement is available at in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
