Buttermilk Fried Chicken Fingers Recipe

Name: Buttermilk Fried Chicken Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapenos, 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; or store bought ranch dressing, for serving; deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Servings: persons

3 1/2 cups buttermilk
3 1/2 cups whole milk
1 small Spanish onion, cut into 1/2-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
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
or store bought ranch dressing, for serving
deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

1
In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeno, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
2
Preheat oven to 250u00b0F. 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.
3
In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350u00b0F 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.
4
Serve chicken fingers with ranch dressing, if desired.

2376

kcal

Calories

189

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 1/2 cups buttermilk, 3 1/2 cups whole milk, 1 small Spanish onion, cut into 1/2-inch thick slices, 2 medium jalapenos, sliced, and more.

Yes, Buttermilk Fried Chicken Fingers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Fried Chicken Fingers

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