Crispy Spicy Jalapeño Chicken (Printable View)
Golden fried chicken with a spicy jalapeño crust, juicy inside and perfectly crispy outside.
# 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
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 Steps:
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, salt, and pepper. Mix thoroughly to distribute spices evenly.
05 - Remove chicken from marinade, allowing excess to drip off. Press each piece firmly into breading mixture, coating completely. Shake off excess and place on wire rack.
06 - Pour about 2 inches of vegetable oil into deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying process.
07 - Fry chicken breasts in batches, cooking 6–8 minutes per side until golden brown and internal temperature reaches 165°F. Do not overcrowd the pan.
08 - Transfer cooked chicken to wire rack or paper towels to drain. Let rest 5 minutes before serving to retain juices.
# Expert Advice:
01 -
- The buttermilk makes the chicken impossibly tender while keeping that crunch intact
- The jalapeño heat hits you gradually, not all at once, so everyone can enjoy it
02 -
- Patting the chicken completely dry before seasoning prevents the marinade from sliding off
- Let the coated chicken sit on the wire rack for ten minutes before frying for the best crust adhesion
03 -
- Keep the oil temperature steady, if it drops too low the chicken gets greasy instead of crispy
- Line your wire rack with paper towels underneath to catch the drips and keep your counter clean