Buttermilk Fried Chicken Fingers Via Epicurious

‘These zesty chicken fingers get their flavor from a tangy buttermilk marinade and a breading spiked with smoked paprika. Be sure to plan ahead—these chicken pieces taste best when marinated for 24 hours before they’re cooked.’ Quoted Epicurious
Here’s How To Make It Via Epicurious:



How to Make Buttermilk Chicken FingersThe secret’s out: these are our best chicken fingers.

FULL RECIPE: https://bit.ly/1suO5fZ

Posted by Epicurious on Thursday, 21 July 2016





Magic Ingredients
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 jalapeños, 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





Prepration

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°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.

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