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Buttermilk Fried Chicken Fingers

Name: Buttermilk Fried Chicken Fingers
Cuisine: southern_american
Ingredients: 3 1/2 cups buttermilk; 3 1/2 cups whole milk; 1 small Spanish onion, cut into 1/2-inch thick slices; 2 medium jalapeños, sliced; 1 tablespoon kosher salt; 1 tablespoon Tabasco pepper sauce; 2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips; 3 1/2 cups all-purpose flour; 2 tablespoons granulated garlic; 2 tablespoons onion powder; 1 tablespoon plus 1 teaspoon dried thyme; 2 teaspoons ground sage; 1 tablespoon smoked paprika; 1/2 teaspoon cayenne pepper; 1 tablespoon plus 1 teaspoon kosher salt; 1 tablespoon plus 1 teaspoon coarse ground black pepper; Canola oil, for frying; Homemade or store bought ranch dressing, for serving; deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
2.
Preheat oven to 250°F. Set cooling racks over rimmed baking sheets. In a large bowl, combine the flour, granulated garlic, onion powder, thyme, sage, paprika, cayenne, salt, and pepper.
3.
In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350°F on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any vegetables and excess liquid, and dredge in the seasoned flour. Fry chicken pieces, turning once, until golden and cooked through, 6 to 7 minutes total per batch. Transfer chicken to wire racks and warm in oven while frying remaining batches.
4.
Serve chicken fingers with ranch dressing, if desired.

Recipes sourced from Epicurious.com.

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