Crispy Spicy Jalapeño Chicken (Printable Version)
Juicy fried chicken with crispy spicy jalapeño coating, ready in 45 minutes
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 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 liquid to drip off. Press each piece firmly into the breading mixture, coating completely. Transfer to a wire rack.
06 - Pour approximately 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, monitoring temperature with a thermometer.
07 - Fry chicken breasts in batches without overcrowding. Cook for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
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.
# Tips from hearthlykitchen:
01 -
- The crunch on this chicken is absolutely ridiculous, like something from a restaurant but better
- The heat builds slowly instead of hitting you all at once, letting you actually taste the layers of flavor
02 -
- Letting the marinated chicken drip off before breading prevents clumping and soggy spots
- Resting the fried chicken for those five minutes is what keeps the crust crispy instead of getting soft immediately
03 -
- Letting the chicken come to room temperature for 20 minutes before frying helps it cook evenly
- Line your wire rack with paper towels underneath to catch the oil drips and keep your counter clean