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
3
1
2
1
1
2
For the seasoned flour:
3
2
2
1
2
1
1
1
1
Special Equipment:
Need to make a substitution?
Preparation
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.