Fried Chicken with Jalapeño Heat is a spicy twist on a classic favorite. This dish combines the crunch of perfectly fried chicken with the fiery kick of jalapeños, making it a delicious choice for those who love a little heat in their meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 fresh jalapeños, sliced
- Vegetable oil for frying
Directions
- Marinate the chicken breasts in buttermilk for at least 1 hour, or overnight for best results.
- In a large bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Remove chicken from the buttermilk, allowing excess to drip off, and coat each piece evenly in the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the chicken for 6-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- In the last 2 minutes of frying, add the sliced jalapeños to the skillet, allowing them to crisp up and infuse the oil with heat.
- Remove chicken and jalapeños from the skillet and drain on paper towels before serving.
Servings and Timing
This recipe serves 4 and has a total time of 24 minutes, plus marinating time.
Variations
- Spicier Option: Increase the amount of cayenne pepper or add crushed red pepper flakes for extra heat.
- Herb Infusion: Add fresh herbs like thyme or oregano to the flour mixture for added flavor.
- Alternative Proteins: Substitute chicken with pork chops or tofu for a different take.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to retain crispiness or microwave if necessary.
10 FAQs
- Can I use skin-on chicken?
Yes, skin-on chicken will yield a richer flavor and texture. - What if I don’t have buttermilk?
You can make a substitute by mixing milk with vinegar or lemon juice. - Can I bake instead of frying?
Baking is an option, but the texture will differ. Coat in oil and bake at 400°F (200°C) until cooked through. - How do I know when the chicken is done?
Use a meat thermometer; it should read 165°F (74°C). - What can I serve with this dish?
Pair it with coleslaw, cornbread, or a fresh salad. - Can I marinate the chicken longer?
Yes, marinating overnight enhances flavor and tenderness. - How do I prevent the breading from falling off?
Ensure the chicken is fully coated and allow it to rest briefly before frying. - What oil is best for frying?
Vegetable oil, canola oil, or peanut oil are good options due to their high smoke points. - Can I freeze the cooked chicken?
Yes, freeze in an airtight container for up to 2 months. - How do I crisp up leftovers?
Reheat in an air fryer or oven for best results.
Conclusion
Fried Chicken with Jalapeño Heat brings together the classic flavors of fried chicken with a spicy kick that elevates the dish. It’s simple to prepare and perfect for any occasion, guaranteed to satisfy spice lovers!
PrintFried Chicken with Jalapeño Heat
- Total Time: 24 minutes
Description
Experience a spicy twist on classic fried chicken with this Fried Chicken with Jalapeño Heat. Marinated in buttermilk and coated in a flavorful blend of spices, it’s perfectly crispy and pairs wonderfully with crispy jalapeños.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 fresh jalapeños, sliced
- Vegetable oil for frying
Instructions
- Marinate the chicken breasts in buttermilk for at least 1 hour, or overnight for best results.
- In a large bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
- Remove chicken from the buttermilk, allowing excess to drip off, and coat each piece evenly in the flour mixture.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the chicken for 6-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- In the last 2 minutes of frying, add the sliced jalapeños to the skillet, allowing them to crisp up and infuse the oil with heat.
- Remove chicken and jalapeños from the skillet and drain on paper towels before serving.
Notes
Serve with your favorite dipping sauce or sides for a complete meal!
- Prep Time: 10 minutes
- Cook Time: 14 minutes