The buttermilk fried Amish chicken served with cornbread waffles is the highlight of Fancy Ranch, a pop-up restaurant. Chef Reid Shilling maintains traditional sourcing of chicken from small Amish farms. The dish features a brining process in sorghum, herbs, and hot-sauce-spiked buttermilk. Upscale options include caviar, served with ranch sour cream. Various sides complement the dish, and the restaurant focuses on accessible, joyful food experiences amidst challenging times over the past six years.
Shilling is staying true to his popular recipe, sourcing whole birds from small Amish farms and following a detailed brining and soaking process before frying.
Fancy Ranch offers a cornbread waffle smothered in maple butter, using dark maple syrup from Lancaster, Pennsylvania, along with upscale additions like caviar.
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