Buttermilk marinade is the secret to fried chicken that’s tender and juicy. I’ve suggested boneless breasts...
Buttermilk marinade is the secret to fried chicken that’s tender and juicy. At my house, fried chicken always gets served with mashed potatoes and gravy. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.
For the jalapeño-buttermilk marinade:
- 2 Tablespoons olive oil
- 1 small yellow onion, chopped
- 4 jalapenos, seeded and chopped
- 2 garlic cloves, chopped
- 2 Cups buttermilk
- 2 Teaspoons kosher salt, such as Mortons
- 1 Teaspoon black pepper
For the fried chicken:
- 4 boneless skinless chicken breasts, about 2 pounds total
- ¾ Cup all-purpose flour
- ¼ Cup dry breadcrumbs
- 2 Tablespoons cornstarch
- 2 Teaspoons kosher salt, such as Mortons
- ½ Teaspoon black pepper
- ½ Teaspoon granulated garlic
- ½ Teaspoon granulated onion
- Vegetable oil, for frying
Calories Per Serving2806
Folate equivalent (total)175µg44%
Jalapeño Fried Chicken
I had the idea to marinate chicken in straight-up pickled jalapeños (see this copycat Chick-Fil-Gay for a pickle brine recipe!) and once that got started, it wasn’t a far leap to a Tex-Mex style fried chicken … and that means corn. To me, anyway.
I took my standard super-crispy fried chicken recipe and changed it up a little to include some masa harina in the flour dredge that adds a super crisp texture and even more than that, it adds the nice nutty sweetness of corn. (You can’t buy masa harina in quanities less than 5 pounds so if you don’t have some already, just use more flour and it’ll be fine. I don’t think cornmeal would work great, unless it was extra fine maybe?)
A few years ago I proudly overcame an aversion to eating chicken off the bone. I don’t know. I suppose as a kid growing up in the 90s eating ground beef and chicken fingers and fish sticks, I wasn’t exposed to a lot of boney meats. I got over it and can now gnaw on a bone with the best of em. But still, for weeknight fried chicken I use boneless cuts because they’re faster to cook and easier to work with. Peep this ginger fried chicken for another example.
The spiciness of jalapeño fried chicken depends (obvs) on the spiciness of your pickled jalapeños. If you’ve looked closely, you’ve seen that some brands have a “mild” and a “hot” version. Why in the hell anyone would want mild jalapeños is beyond me and I strongly suggest using hot ones for this. That way chicken is a little spicy, but really not too far into the fire. If you use mild ones, you might as well just use pickle juice, imo.
Jalapeño Popper Fried Chicken Wings
I first saw the concept of a stuffed chicken wing years ago while watching a food show on tv. So, with that said, I didn’t invent this concept, but it inspired me to try and refine it.
I love fried chicken, and I love jalapeño poppers. For this creation, I used jalapeño poppers as an ingredient, getting all that bacon, cheese and spicy peppers in one bite.
I first used poppers in combination with a burger. I made the filling and flattened it out into a patty. Then I fried that patty and slapped it under a freshly grilled cheeseburger. The results left me speechless. I realized, if I pre-cook the popper, and stuff it into a boneless wing, it could probably work. It did, and I successfully combined two of my favorite things. Now, with this recipe, you can enjoy jalapeño poppers and fried chicken in one bite.
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 2 eggs
- 1 cup beer
- ½ quart vegetable oil
- 2 cups sliced jalapeno peppers
Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Fried Chicken BLT with Jalapeño Honey
Presenting the sandwich to end all sandwiches: the fried chicken BLT with jalapeño honey. Blogger Aida Mollenkamp shows us how to build this epic stack that&rsquos perfect for breakfast, lunch or dinner.
For more tips, tricks and recipes from Aida Mollenkamp, check out her website, Salt & Wind, and her exclusive interview on The Coterie.
1 or 2 jalapeños, sliced, plus more for garnish
2 tablespoons finely chopped fresh basil leaves
1 teaspoon smoked paprika
Neutral oil (like canola, grapeseed or peanut) for frying
1 pound boneless, skinless chicken tenders
2 large heirloom or beefsteak tomatoes, sliced
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 slices whole-grain or sourdough bread, lightly toasted
6 slices thick-cut bacon, cooked
1 firm-ripe avocado, pitted and sliced
1. In a small saucepan, bring the honey to a low boil. Add the jalapeño slices and cook for 1 minute. Remove from the heat. Store in an airtight container in the fridge for up to one week. Warm before serving.
2. In a bowl, combine the mayonnaise, fresh basil, sriracha and smoked paprika. Store in the fridge until ready to assemble.
3. Heat the oil to 350°F in a deep, heavy-bottomed pot fitted with a thermometer. Do not fill the pot more than halfway with oil. Season the chicken with the salt. Add the flour to a shallow bowl or pie plate. In a medium bowl, beat together the hot sauce and three of the eggs. Dip the chicken into the egg mixture, coat well in the flour and then transfer to a plate.
4. Working in batches, place a few pieces of the chicken in the hot oil and fry until it&rsquos brown, crisp and cooked through, 6 to 8 minutes. Transfer the chicken to a paper-towel-lined plate, pat dry and then drizzle with the jalapeño honey.
5. Drizzle the tomato slices with just a little olive oil. Sprinkle with salt and pepper, let stand 5 minutes and then drain on paper towels.
6. In a large skillet, heat some olive oil over medium-high heat and fry the remaining 4 eggs until crispy around the edges, about 4 minutes.
7. Build sandwiches using the toasted bread, spicy mayo, bacon, fried chicken, tomatoes, avocado, fried eggs and micro greens.
Jalapeño and Pickle Brined Pan-Fried Chicken
Get ready for the juiciest and tenderest chicken you have ever had. Jalapeño and pickle brined pan-fried chicken is a different twist on a classic chicken schnitzel. Brine the chicken, then press it into a cracker and panko breading, and then fry until crisp and golden.
Mike is out of town working hard as an AP English grader with all the other smarty, smart teachers of the country this week. While, on one hand, yay, good for him. On the other hand, ugh not awesome for me.
Don’t get me wrong, I love my kids and my two pugs. It’s just that being without another adult in the house for a week to talk to and tag in for back up is really hard. Shout out to all the single parents out there. Wow, you are my heroes.
My revenge for Mike leaving for a week to Salt Lake City is making and sharing with you all one of his favorite, most asked for dinners.
I am also revealing to him for the first time, my secret ingredient to get the juiciest and most tender chicken ever.
He only knew about the jalapeño juice up until now. Sorry Mike. Your most hated enemy, the pickle, helps to make the best chicken ever.
The pickling liquid from jalapeño peppers and kosher dill pickles works on the chicken and adds a salty and spicy flavor as it breaks it down into its most tender self. You are going to be using this brine on all your chicken from now on!
After the chicken comes out of the brine, I pound it really thin and then press it into some panko and Saltine cracker breadcrumbs. No need for eggs to get this breading to stick.
Jalapeño and pickle brined pan-fried chicken is like the best chicken schnitzel you have ever had.
I also like that you don’t have to mess with a complicated breading process. “Dry, then wet, then dry again” are not instructions that make me happy. I am always looking for easy and quick chicken recipes for busy weeknights.
Serve this chicken up with your favorite salad, vegetable, or form of potato and get ready for a meal with zero leftovers!
Spicy Mayo and Slaw
Mix garlic, mayonnaise, and hot pepper sauce in a small bowl cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine cover and chill.
Fried Chicken and Assembly
Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet season with salt.
Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.
How would you rate Fried Chicken Sandwiches with Slaw and Spicy Mayo?
The mixture of spicy, sweet and crunchy make this sandwich positively delectable. If you think you don’t like bread and butter pickles, get over it you need them to balance out the other flavors. Hats off to you, non appetit!
I am making this recipe for the upteenth time. My picky family LOVES it. I marinate my chicken with buttermilk and onion before dying. The slaw is incredible and the chicken mouth watering. A family favorite for generations to come.
made as written it is a delicious sandwich. the slaw, however, on its own is very bland, and if you plan to use leftovers as a cole slaw side, it will need doctoring. combined with the spicy mayo in the sandwich it is perfect, but it's more like adding lettuce to your sandwich for crunch rather than standing alone as a slaw. as it pairs so well with the spicy mayo in this recipe, iɽ say go ahead and make more of that and mix it into the cabbage for a nice side dish.
Love this Chicken Sandwich, but why does the breading fall off once deep fried. I realize this is caused by moisture, but geez after drying on a rack in the refrigerator for hours there shouldn’t be a lot of moisture! Anyone else have that problem ?
These sandwiches were delicious! Easy to make and worth it. I followed the directions and made the sauce (yummy) first. Then I made the slaw, was not impressed, added salt and pepper. Made a mistake and dredged the chicken in the buttermilk first so did a second dredge and would probably do that again. Once we put the sandwiches together, the slaw came to life! We did add sliced tomatoes to our sandwiches. Will definitely make again and again.
Holy shiiiiit. This was amazing. I followed the recipe almost exactly, except I used a very spicy hot sauce for the aioli, and pounded the chicken a little bit because they were thicc ladies. My girlfriend was mad because it was taking so long, but when she bit into it she closed her eyes and said “oh wow”. That’s enough for me.
My wife is gluten sensitive. Do you know if I can substitute the flour for cornstarch? Or would that mess up the batter?
It's great. Chicken is salt enough. Everything is good if you follow instructions
Ebooks by Cakewhiz
You can serve this with jasmine rice, fried rice or even noodles.
Here are some TIPS for making PERFECT jalapeno chicken:
- Make sure to use a wide NON-STICK pan or skillet. It allows everything to cook evenly and prevents the mixture from sticking to the pan.
- I highly RECOMMEND using sesame oil in this recipe since it adds a wonderful flavor but you can replace it with olive oil, vegetable oil or canola oil too.
- If you want more sauce in this recipe, you can ADD a little more heavy cream at the end.
- This will be a very SPICY meal. However, you can adjust the quantity of jalapenos, based on your preference.
- This recipe can EASILY be doubled or tripled, if necessary.
- You can even use this recipe to make baked or grilled jalapeno chicken breast pieces. Just MARINADE the pieces in all the ingredients from the list for at least 1 hour or overnight and and then, bake or grill as usual.
How to make jalapeno chicken?
It’s very simple. Start off by heating the oil. Then add the chicken and spices and cook until chicken is done. Finally, add cream cheese and heavy cream to thicken the mixture and give it a rich flavor. Garnish with jalapenos and green onions and enjoy!
If you liked this post, you may like some of these other easy meal recipes too:
Jalapeño Popper Chicken Is More Interesting Than Any Old Sandwich
(Bloomberg) -- Editor’s Note: As more people are working from home, Bloomberg Pursuits is running a weekly Lunch Break column that highlights a notable recipe from a favorite cookbook and the hack that makes it genius.
Fried chicken sandwiches aren’t going anywhere. In January, McDonald’s Corp. announced a new lineup of them, while Burger King Corp. has promised one would arrive this year. Meanwhile, Taco Bell Corp. introduced crispy chicken sandwich tacos.
In February, Wendy’s Co. made a play to stand out by adding a jalapeño popper option. In a March 3 earnings call, Chief Financial Officer Gunther Plosch said the sandwiches were “off to a good start in the first quarter, and we are going to continue to build that business.”
Food writer and social activist Julia Turshen hasn’t tried the Wendy’s sandwich. But her brand-new book, Simply Julia: 101 Easy Recipes for Healthy Comfort Food (HarperCollins $26), does offer a recipe for jalapeño popper chicken that shows why the combination is so compelling.
“It’s the most useful book I’ve done,” she says. “I know, from talking to home cooks on Instagram and other spaces, what stresses out people about cooking at home.”
Turshen has written or co-authored 15 cookbooks, including the 2020 breakout hit In Bibi’s Kitchen, by Hawa Hassan, and Feed the Resistance: Recipes + Ideas for Getting Involved. In that 2017 tome, Turshen highlighted the importance of dinner-table activism and sourced recipes from a diverse array of chefs.
Simply Julia is divided into categories, each with 11 favorite dishes, from make-ahead meals and memorable sweets to weeknight go-tos. Turshen’s skill is to make routine ingredients and foods captivating without going overboard: Her white-pizza-style kale and breakfast nachos have practical amounts of toppings to balance the indulgence.
Although the word “healthy” is in the title, these recipes aren’t counting fat grams and calories. “It’s food that’s not overladen, that makes you feel good when you eat it,” she says.
And feel good making it. Her jalapeño popper chicken uses skinless breasts, which Turshen encourages people to flatten themselves with a heavy pan. “It gets out some aggression you might not know you have,” she says with a laugh.
Once properly aggressed, the thinned-down breasts are spread with deconstructed jalapeño poppers—chiles, cream cheese, and melty cheddar cheese—then rolled up “like a yoga mat.” The stuffed chicken rolls are then coated with a powerful spice mixture and baked instead of fried, which creates a crust reminiscent of crunchy batter.
The outrageously good result boasts an oozy, spicy, creamy filling that punches up the chicken, plus a drizzle-worthy amount of bright-flavored, salty pan juices. Turshen recommends serving the dish with a stack of warm tortillas and avocado, and perhaps a salad. To conjure up poppers as a bar staple, consider guacamole and salsa, too.
If Turshen wants to consider starting a jalapeño popper chicken war with Wendy’s, we say go for it. Our money is on her.
The following recipe is adapted from Simply Julia, by Julia Turshen.
Best way to fry chicken
- Brine the chicken for at least 4 hours. I like to use pickle juice.
- Single coat the chicken with seasoned flour. I don't feel a great need to double coat, so I don't.
- Shallow fry in a cast iron pot or pan. Must be cast iron. Period.
- Drain the fried chicken on a wire rack. Because all fried foods should be drained on a wire rack.
In my opinion, these four simple rules produce the best fried chicken however, you really shouldn't listen to me. I'll just let the pic down below do the talking.