Jalapeño Fried Chicken

Buttermilk marinade is the secret to fried chicken that’s tender and juicy. I’ve suggested boneless breasts...
Staff Writer
Jalapeño Fried Chicken
Angie Moser

Jalapeño Fried Chicken

Buttermilk marinade is the secret to fried chicken that’s tender and juicy. I’ve suggested boneless breasts here, but don’t hesitate to use any boneless or bone-in chicken parts. At my house, fried chicken always gets served with mashed potatoes and gravy. The enzymes in buttermilk act as a natural tenderizer and the jalapeño provides a nice fresh kick of flavor in this marinade. It’s a perfect start for fried chicken, but also works well for grilled foods. — Ray "Dr. BBQ" Lampe, author of Flavorize: Great Marinades, Injections, Brines, Rubs, and Glazes.

4
Servings
2806
Calories Per Serving
Deliver Ingredients
Makes
about 2 ½ cups

Ingredients

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

Directions

For the jalapeño-buttermilk marinade:

Heat the olive oil in a medium skillet over medium-low heat. Add the onion, jalapeños, and garlic and cook them, stirring often until they are soft, 7 to 8 minutes. Transfer the vegetables to a plate to cool.

In the pitcher of a blender, combine the buttermilk, salt, pepper, and jalapeño mixture. Blend them on high speed for 30 seconds, until they are well combined. This may be made up to 12 hours ahead and kept covered in the refrigerator.

For the fried chicken:

Place the chicken breasts on a cutting board and pound them gently with a meat mallet just until they are an even thickness. Place the breasts in a large heavy-duty zip-top bag. Pour the marinade over them. Seal the bag, squeezing out as much air as possible. Move the breasts around within the bag so they are well-coated with the marinade. Refrigerate them for 4 to 6 hours, occasionally moving the breasts around in the bag to make sure they remain well coated.

On a large flat plate, combine the flour, breadcrumbs, cornstarch, salt, pepper, granulated garlic, and granulated onion. Remove the breasts one at a time from the marinade, shaking off any excess. Dredge the breasts in the flour mixture, coating them well on all sides. Lay each breast on a wire rack set over a baking sheet to rest. Let them rest for 15 minutes.

Add enough vegetable oil to a large skillet to reach a depth of ½-inch. Heat the oil over medium-high heat to a temperature of 325 degrees F. Two at a time, add the chicken to the hot oil. Cook the chicken until it is golden brown on the bottom, 6 to 7 minutes. Flip the breasts over and cook them until they’re golden brown and reach an internal temperature of 160 degrees F, another 6 to 7 minutes. Transfer them to a clean wire rack to rest for 5 minutes before serving. Serve the chicken family-style, allowing for one whole breast per person.

Jalapeño Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Nutritional Facts

Total Fat
198g
100%
Sugar
8g
N/A
Saturated Fat
18g
88%
Cholesterol
667mg
100%
Protein
212g
100%
Carbs
37g
12%
Vitamin A
89µg
10%
Vitamin B12
2µg
37%
Vitamin B6
8mg
100%
Vitamin C
20mg
33%
Vitamin D
10IU
3%
Vitamin E
43mg
100%
Vitamin K
11µg
14%
Calcium
219mg
22%
Fiber
2g
8%
Folate (food)
104µg
N/A
Folate equivalent (total)
175µg
44%
Folic acid
42µg
N/A
Iron
5mg
29%
Magnesium
282mg
71%
Monounsaturated
131g
N/A
Niacin (B3)
89mg
100%
Phosphorus
2094mg
100%
Polyunsaturated
33g
N/A
Potassium
3342mg
95%
Riboflavin (B2)
2mg
100%
Sodium
2575mg
100%
Thiamin (B1)
1mg
78%
Trans
1g
N/A
Zinc
7mg
47%