buttermilk | 3 1/2 cups | |
milk | 3 1/2 cups | |
spanish onion | 1, cut into 1/2" slices | |
jalapeños | 2, sliced | |
Kosher salt | 1 T | |
Tabasco Sauce | 1 T | |
boneless skinless chicken strips | 2 lbs |
flour | 3 1/2 cups | |
granulated garlic | 2 T | |
onion powder | 2 T | |
dried thyme | 1 T (or a little more) | |
ground sage | 2 tsp | |
smoked paprika | 1 T | |
cayenne pepper | 1/2 tsp | |
Kosher salt | 1 T (or a little more) | |
coarse black pepper | 1 T (or a little more) |
Canola oil |
Combine marinade and chicken. Cover and refrigerate for 24 hours.
Dredge marinated chicken in seasoned flour and fry 6-7 minutes in 350 F oil. This can be done in a stovetop pan or in a deep fryer.
Jalapeño and onion rings from the marinade can also be dredged and fried.
No Comments