Buttermilk Fried Chicken Fingers

• 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
• 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
• or store bought ranch dressing, for serving
• deep fry/candy thermometer, two 13x18-inch rimmed baking sheets, 2 wire cooling racks

1. In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeno, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
2. Preheat oven to 250u0b0F. 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.
3. In a large pot, pour in enough oil to come up to 2 inches. Set over medium-high heat until oil registers 350u0b0F 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.
4. Serve chicken fingers with ranch dressing, if desired.

buttermilk, milk, onion, jalapeufos, kosher salt, tabasco pepper sauce, skinless, flour, garlic, onion powder, thyme, ground sage, paprika, cayenne pepper, kosher salt, ground black pepper, canola oil, thermometer

Taken from www.epicurious.com/recipes/food/views/buttermilk-fried-chicken-fingers-51258410 (may not work)