Crispy Spicy Jalapeño Chicken (Printable Version)
Golden fried chicken with a crispy jalapeño-spiced coating delivers juicy bites and bold flavor perfect for any gathering.
# 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, seeds removed 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
# Directions:
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 - Submerge seasoned chicken breasts in the marinade, ensuring complete coverage. Cover and refrigerate for at least 1 hour, or 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 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. Transfer to a wire rack.
06 - Pour vegetable oil to a depth of 2 inches in a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.
07 - Working in batches to avoid overcrowding, fry chicken breasts for 6 to 8 minutes per side until golden brown and crispy. Verify internal temperature reaches 165°F for safe consumption.
08 - Transfer cooked chicken to a clean wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving to retain juices.
# Top Tips:
01 -
- The marinade actually infuses heat INTO the meat, not just on the crust
- Cornmeal in the breading creates this ridiculous crunch that holds up even after the chicken cools down
02 -
- Cold marinade means the chicken will take longer to cook, so let it sit at room temperature for 20 minutes before frying
- If your coating is falling off, your oil might not be hot enough or you didn't press the flour on firmly enough
03 -
- Pound your chicken to even thickness before marinating so everything finishes cooking at the same time
- Let your oil come back to temperature between batches or the later pieces will be greasy