Buttermilk Fried Chicken Fingers

chicken thyme buttermilk paprika

Daniel Humm

Serves 4

Source

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

Method

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.