Buttermilk Fried Chicken Fingers

Ingredients for Buttermilk Fried Chicken Fingers

• 850ml buttermilk

• 850ml 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

• 900g skinless, boneless chicken thighs, cut into 2x4-inch strips

• 450g plain 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 teaspoons 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

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

Preheat oven to 121°C. 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 177°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.