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
Homemade
or store bought ranch dressing, for serving