Buttermilk Fried Chicken Fingers

Epicurious  | November 2014

Daniel Humm and James Kent, The NoMad

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photo by Gieves Anderson, food styling by Anna Hampton

yield
Serves 4

active time
40 minutes

total time
45 minutes (plus overnight marinade)

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.

Ingredients

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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 2x4-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 13x18-inch rimmed baking sheets, 2 wire cooling racks

Preparation

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.

my notes

via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/40f7fc16/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51258410A0Dmbid0Frss0Iepinr/story01.htm

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