Crispy Spicy Jalapeño Chicken (Printable)
Juicy fried chicken with crispy jalapeño coating, perfect for spice lovers
# What You 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 (remove seeds for less heat)
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 Cook:
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, chopped jalapeños, and minced garlic until well combined.
03 - Add seasoned chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
04 - In a shallow dish, combine flour, cornmeal, smoked paprika, cayenne pepper, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon 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 coated chicken on a wire rack.
06 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
07 - Fry chicken breasts in batches, cooking 6 to 8 minutes per side until golden brown and crispy. Internal temperature must reach 165°F. Do not overcrowd the pan.
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 double heat from fresh jalapeños in the marinade and cayenne in the crust hits different than just sprinkling pepper on top
- Buttermilk keeps the chicken incredibly tender even after a long marinade, so you never end up with dry meat
02 -
- Crowding the pan drops the oil temperature fast and makes the coating soggy, so fry in batches even if it takes longer
- Letting the chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting steamy and soft
03 -
- If the oil starts smoking, its too hot, and your breading will burn before the meat cooks through
- A candy thermometer or instantread thermometer is worth it for fried chicken, because guessing oil temperature is basically impossible