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Buttermilk Fried Chicken Fingers Recipe

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This recipe for Buttermilk Fried Chicken Fingers is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the buttermilk marinade:
3 ½ cups buttermilk
3 ½ cups whole milk
1 small onion, cut into 1/2-inch thick slices
2 medium jalapeños, sliced
1 tbsp. kosher salt
1 tbsp. Tabasco pepper sauce
2 lbs. skinless, boneless chicken thighs, cut into 2x4-inch strips

For the seasoned flour:
3 ½ cups all-purpose flour
2 tbsp. granulated garlic
2 tbsp. onion powder
1 tbsp. plus 1 tsp. dried thyme
2 tsp. ground sage
1 tbsp. smoked paprika
½ tsp. cayenne pepper
1 tbsp. plus 1 tsp. kosher salt
1 tbsp. plus 1 tsp. coarse ground black pepper
Canola oil, for frying
Directions:
Directions:
In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.

Preheat oven to 250°. 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° on a deep-fry thermometer. Working in batches of 4 to 5 pieces, remove chicken from marinade, shaking to remove any 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.

 

 

 

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