Buttermilk Fried Chicken Fingers

Ingredients

• •3½ cups buttermilk
• •3½ cups whole milk
• •1 small Spanish onion
• •2 medium jalapeños
• •1 tablespoon kosher salt
• •1 tablespoon Tabasco pepper sauce
• •2 pounds skinless boneless chicken thighs
• •3½ cups all-purpose flour
• •2 tablespoons granulated garlic
• •2 tablespoons onion powder
• •1⅓ tablespoons dried thyme
• •2 teaspoons ground sage
• •1 tablespoon smoked paprika
• •½ teaspoon cayenne pepper
• •1⅓ tablespoons kosher salt
• •1⅓ tablespoons coarse ground black pepper
• •4 cups canola oil
• •1 cup ranch dressing
• •1 piece deep fry thermometer
• •2 pieces rimmed baking sheets
• •2 pieces wire cooling racks

Cooking Instructions

1. 1.

   In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.

   1440 min

2. 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.

   10 min

3. 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.

   45 min

4. 4.

   Serve chicken fingers with ranch dressing, if desired.

   5 min