BUTTERMILK FRIED CHICKEN TENDERS

BUTTERMILK FRIED CHICKEN TENDERS image

Yield 4 people

Number Of Ingredients 20

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1 cup buttermilk
1 cup whole milk
1 small Spanish onion, cut into 1/2-inch thick slices
1 medium jalapenos, sliced
1/2 teaspoon kosher salt
1 tablespoon hot sauce2 pounds skinless, boneless chicken cut into 2x4-inch strips (thighs or breast)
For the seasoned flour:
1 cup all-purpose flour
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon dried thyme
1 teaspoon ground sage
1/2 tablespoon smoked paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoon kosher salt
1 1/2 teaspoon plus coarse ground black pepper
Canola oil, for frying
Homemade or store bought ranch dressing, for serving
Special Equipment:
deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

Steps:

Combine buttermilk, milk, onion, jalapeno, salt, and Tabasco. Add chicken, cover, and refrigerate for up to 24 hours. Preheat oven to warm (250f). Set cooling racks over rimmed baking sheets. In a large bowl or ziploc bag, 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 350Â°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.