BUTTERMILK FRIED CHICKEN FINGERS

Posted on Feb 12 2015 - 8:03pm by Adriana Pezzuto

BUTTERMILK FRIED CHICKEN FINGERS

BUTTERMILK FRIED CHICKEN FINGERS

BUTTERMILK FRIED CHICKEN FINGERS

BUTTERMILK FRIED CHICKEN FINGERS INGRIDIENTS

For the buttermilk marinade:

  • 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 2×4-inch strips

For the seasoned flour:

  • 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

Special Equipment:

  • deep fry/candy thermometer, two 13×18-inch rimmed baking sheets, 2 wire cooling racks

BUTTERMILK FRIED CHICKEN FINGERS PREPARATION INSTRUCTIONS

In a wide, shallot bowl, combine buttermilk, milk, onion, jalapeno, 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.

Related Posts Plugin for WordPress, Blogger...

Leave A Response

*