Buttermilk Fried Chicken Fingers

epicurious.com

Paul

I'm a home cook who loves to make delicious meals for his wife and daughter.

subheading: For the buttermilk marinade:

3 ½ cups buttermilk

3 ½ cups whole milk

1 small Spanish onion, cut into ½-inch thick slices

2 medium jalapenos, sliced

1 tablespoon kosher salt

1 tablespoon Tabasco pepper sauce

2 pounds skinless, boneless chicken thighs, cut into 2x4-inch strips

subheading: For the seasoned flour:

3 ½ 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

½ 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

subheading: Special Equipment:

deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

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