Crispy Spicy Jalapeño Chicken (Printable)
Golden fried chicken with a spicy jalapeño buttermilk marinade and crispy seasoned coating.
# 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
# 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, chopped jalapeños, and minced garlic until thoroughly combined.
03 - Submerge seasoned chicken breasts in the marinade, ensuring complete coverage. 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 pepper. Mix well 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 approximately 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout cooking.
07 - Cook chicken in batches, frying 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. Let rest for 5 minutes before serving to retain juices.
# Expert Hints:
01 -
- The marinade does double duty, tenderizing the meat while infusing every fiber with bright jalapeño heat that hits you after that first satisfying crunch
- Cornmeal in the crust creates this incredible texture that somehow stays crispy even after the chicken has rested
02 -
- Crowding the pan drops the oil temperature dramatically, leading to greasy chicken with soft spots
- A wire rack is infinitely better than paper towels for draining, as it allows air circulation all around
03 -
- Pound thicker ends of chicken breasts to even thickness so everything finishes cooking at the same time
- Sprinkle a pinch of the seasoning mix into the buttermilk marinade for extra flavor layers