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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 jalapeños, 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', 'Homemade or store bought ranch dressing, for serving', 'deep fry/candy thermometer', 'two 13x18-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.

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