wootiown: Recipe modification:
Make a batter with the buttermilk mixture and batter the chicken with that. Then discard whatever milk is left and mix the onions, jalepenos, and whatever else in with some flower and fry them too. Maybe add some fresh zucchini, carrot strips, bell pepper, broccoli, etc. Make some spicy tempura, dunk in honey mustard.
Alternate: They might be hella mushy after 24 hours in milk, so use half an onion instead and dice it, then use the other half of the onion for crisp onion sphincters.
Chicken tenders look good but that’s a LOT of wasted food. And if you’re not gonna reuse the onions, cut them smaller to get more flavor outta them.
Vidar34: That’s a lot of wasted milk and buttermilk. You can get by using much less for pretty much the same result.
speedylee: **[Buttermilk Fried Chicken Fingers](https://www.epicurious.com/recipes/food/views/buttermilk-fried-chicken-fingers-51258410)** by Epicurious
*YIELD: Serves 4, ACTIVE TIME: 40 minutes, TOTAL TIME: 45 minutes (plus overnight marinade)*
**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 2×4-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 13×18-inch rimmed baking sheets
* 2 wire cooling racks
**PREPARATION**
1. In a wide, shallow bowl, combine buttermilk, milk, onion, jalapeño, salt, and Tabasco. Add chicken, cover, and refrigerate for 24 hours.
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.
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.
4. Serve chicken fingers with ranch dressing, if desired.
DionysDDR: What happens with the leftover of the butter milk mixture
tricksandtreachery: If anyone ever serves me chicken fingers made with thigh pieces I will slap them in the face
