Buttermilk Fried Chicken Fingers

Name: Buttermilk Fried Chicken Fingers
Yield: 4 servings
Ingredients: 1 3 1/2 cups buttermilk; 1 3 1/2 cups whole milk; 1 1 small Spanish onion, cut into 1/2-inch thick slices; 1 2 medium jalapeños, sliced; 1 1 tablespoon kosher salt; 1 1 tablespoon Tabasco pepper sauce; 1 2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips; 1 3 1/2 cups all-purpose flour; 1 2 tablespoons granulated garlic; 1 2 tablespoons onion powder; 1 1 tablespoon plus 1 teaspoon dried thyme; 1 2 teaspoons ground sage; 1 1 tablespoon smoked paprika; 1 1/2 teaspoon cayenne pepper; 1 1 tablespoon plus 1 teaspoon kosher salt; 1 1 tablespoon plus 1 teaspoon coarse ground black pepper; 1 Canola oil, for frying; 1 Homemade or store bought ranch dressing, for serving; 1 deep fry/candy thermometer; 1 two 13x18-inch rimmed baking sheets; 1 2 wire cooling racks

From the kitchen of Carly

Buttermilk brined chicken thighs get crispy, golden, and impossibly juicy. A full day in a jalapeño and Tabasco soak ensures flavor runs deep. Fried until the coating shatters under your teeth, these strips beat any drive-through version.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 1/2 cups buttermilk
13 1/2 cups whole milk
11 small Spanish onion, cut into 1/2-inch thick slices
12 medium jalapeños, sliced
11 tablespoon kosher salt
11 tablespoon Tabasco pepper sauce
12 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips
13 1/2 cups all-purpose flour
12 tablespoons granulated garlic
12 tablespoons onion powder
11 tablespoon plus 1 teaspoon dried thyme
12 teaspoons ground sage
11 tablespoon smoked paprika
11/2 teaspoon cayenne pepper
11 tablespoon plus 1 teaspoon kosher salt
11 tablespoon plus 1 teaspoon coarse ground black pepper
1Canola oil, for frying
1Homemade or store bought ranch dressing, for serving
1deep fry/candy thermometer
1two 13x18-inch rimmed baking sheets
12 wire cooling racks

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.