Buttermilk Fried Chicken Fingers recipe | Epicurious.com | Recipe Cart | Recipe Cart

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