- 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
- 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
- deep fry/candy thermometer, two 13×18-inch rimmed baking sheets, 2 wire cooling racks
- 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.