Crispy Spicy Jalapeño Chicken (Printable)
Juicy fried chicken with crispy jalapeño coating and bold spices.
# 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 (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 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, 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 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.
07 - Fry chicken breasts in batches, cooking 6 to 8 minutes per side until golden brown and crispy. Internal temperature must reach 165°F. Avoid overcrowding the pan to maintain oil temperature.
08 - Transfer cooked chicken to a wire rack or paper towels to drain. Let rest for 5 minutes before serving to allow juices to redistribute.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken incredibly tender while infusing it with jalapeño flavor throughout
- That cornmeal crust creates the perfect crunch that stays crispy even after the chicken cools down
02 -
- Rushing the marinating time is the biggest mistake you can make with this recipe
- Crowding the pan will make the oil temperature drop and result in soggy chicken instead of crispy perfection
03 -
- Letting the coated chicken sit on a wire rack for ten minutes before frying helps the breading set better
- Line your wire cooling rack with paper towels underneath to catch the drips without making the chicken soggy on the bottom