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Epicurious

Buttermilk Fried Chicken Fingers

By Daniel Humm and James Kent

4.0

(17)

Buttermilk fried chicken fingers on a white plate with a small bowl of ranch dressing.

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 are cooked.

Recipe information

  • Total Time

    45 minutes (plus overnight marinade)

  • Yield

    Serves 4

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 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

  1. Step 1

    In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Serve chicken fingers with ranch dressing, if desired.

TagsFried ChickenSouthernAmericanSoul FoodButtermilkDairyChicken ThighChickenPoultryPaprikaHerbs & SpicesJalapeñoChileVegetableOnionRoot VegetableMainDinnerNut FreeDeep FryEpicurious

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