Buttermilk Fried Chicken Fingers Recipe

Name: Buttermilk Fried Chicken Fingers
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 4 servings
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

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

PREP TIME 40m	COOK TIME 45m	TOTAL TIME 1h25m
YIELD 4 servings

Instructions

In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco.
Add chicken, cover, and refrigerate for 24 hours.
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.
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.
Serve chicken fingers with ranch dressing, if desired.