Crispy Spicy Jalapeño Chicken (Print version)
Golden fried chicken with buttermilk jalapeño marinade and seasoned crispy 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
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. 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 fully combined.
03 - Add seasoned chicken breasts to the marinade, ensuring they are completely submerged. Cover bowl 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 black pepper. Mix thoroughly to distribute spices evenly.
05 - Remove chicken from marinade, allowing excess liquid to drip off. Dredge each piece in the breading mixture, pressing firmly to ensure coating adheres completely. 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, maintaining temperature throughout frying process.
07 - Fry chicken breasts in batches, cooking 6 to 8 minutes per side until golden brown and cooked through. 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 suggestions:
01 -
- The jalapeño marinade creates layers of flavor that seep deep into every bite
- The cornmeal in the crust gives you that extra crunch people keep asking about
02 -
- Overcrowding the pan drops the oil temperature and makes the coating soggy
- Letting the chicken rest on a wire rack instead of paper towels preserves that perfect crunch
03 -
- Use a wire rack instead of paper towels for draining to maintain maximum crispiness
- Letting the chicken rest for 5 minutes after frying locks in the juices