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 cucchiaio di sale kosher

• 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 cucchiaini di pepe di Cayenna

• 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.

Avvertenza

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