Crispy Spicy Jalapeño Chicken (Printer-friendly)
Golden fried chicken with a spicy jalapeño crust, marinated in buttermilk for maximum tenderness and flavor.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Marinade
04 - 1 cup buttermilk
05 - 1 tablespoon hot sauce
06 - 2 large jalapeños, finely chopped
07 - 2 cloves garlic, minced
→ Breading
08 - 1 1/2 cups all-purpose flour
09 - 1/2 cup cornmeal
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon garlic powder
13 - 1 teaspoon onion powder
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon ground black pepper
→ For Frying
16 - Vegetable oil, for deep frying
# How to Make It:
01 - Pat chicken breasts dry with paper towels and season both sides generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
02 - In a large bowl, whisk together buttermilk, hot sauce, finely chopped jalapeños, and minced garlic until fully combined.
03 - Add seasoned chicken breasts to the marinade, ensuring they are completely submerged. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
04 - In a shallow dish, combine flour, cornmeal, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the breading mixture, coating completely on all sides. Place breaded chicken on a wire rack.
06 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, monitoring temperature with a thermometer.
07 - Fry chicken breasts in batches, cooking 6 to 8 minutes per side until golden brown and crispy. Ensure internal temperature reaches 165°F. Do not overcrowd the pan to maintain proper oil temperature.
08 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- The buttermilk marinade keeps the chicken incredibly juicy while the cornmeal creates crunch that lasts for hours
- You can control the heat level easily by keeping or removing the jalapeño seeds
02 -
- Cold chicken straight from the fridge helps maintain that perfect oil temperature and cooks more evenly
- Crowding the pan drops the oil temperature fast making the coating soggy instead of crispy
03 -
- Use a kitchen thermometer to maintain 350°F oil temperature throughout frying
- Letting the coated chicken rest for 10 minutes before frying helps the breading set better