It’s official, this is my 100th recipe post on Dash of Savory! So we’re celebrating with this bird that’s been brined, marinated and breaded in jalapeños. A spicy little change to your average fried chicken.
I thought long and hard about what my 100th post should be, I asked my boyfriend, friends, family and even all my loyal readers. I had a couple different ideas for what it should be but I also wanted to make it a little challenge. Well my boyfriend being the smart man he is suggested fried chicken. I’ve never made it before and it would give me a chance to put my own spicy spin on this comfort dish.
Now I don’t find jalapeños to be extremely spicy but I absolutely love the flavor of the pepper. The brine is my favorite part of this recipe, it gives the chicken a chance to be infused with the flavor of a jalapeño and also a chance to be tenderized by the brine.
You can always up the heat factor in this dish by using the whole jalapeño seeds and ribs included. The ribs in the pepper is what gives it the spice and heat. If you like spicy food I highly suggest leaving ribs and seeds in with the recipe.
Pair this dish with your favorite mashed potato recipe and favorite greens or veggie. You’ll have a complete southern style dish that is completely satisfying and a good change from your typical fried chicken recipe.
Every step in this recipe gives the chicken flavor. The secret is in the recipe.
I use 10 whole jalapeños in this recipe. It’s still not spicy enough for me but it gives this chicken great flavor. Up the heat at your own risk.
Serve on mashed potatoes with a little drizzle of honey.
Jalapeño Fried Chicken
Ingredients
- 4 whole Chicken Breasts, boneless and skinless
- 4 whole Chicken Thighs and Legs, skinless
- For the Brine
- 4 cups Water
- 5 whole Jalapeños, de-stemmed and quartered
- 1 head Garlic, cloves separated and skin removed
- 1/2 cup Kosher Salt
- 1/2 cup Sugar
- 1/4 cup Honey
- For Buttermilk Marinade
- 3 cups Buttermilk
- 1/2 cup Honey
- 2 teaspoons Smoked Paprika
- 1 – 2 whole Jalapeños, roughly chopped
- For the Breading
- 2 cups Flour
- 2 cups Cornstarch
- 3 – 4 whole Jalapeños, seeded and chopped
- 2 teaspoons Smoked Paprika
- 1 teaspoons Garlic Salt
- 1 teaspoon Black Pepper
- Canola Oil, for frying
Directions
- Step 1 For the Brine
- Step 2 In a food processor or blender add the jalapenos and garlic, blend until everything is slightly smooth. Use a little water if needed. In a medium saucepan combine water, chopped jalapeños, garlic, kosher salt, sugar and honey. Bring brine up to a boil until sugar and salt is dissolved. Turn off heat. In a large bowl fill with ice cubes. About 3 – 4 cups of ice. Pour the brine over the top of the ice. Add the chicken breasts, thighs and legs to the brine. Cover with plastic wrap and place in your refrigerator overnight, about 12 hours.
- Step 3 For the Buttermilk Marinade
- Step 4 Combine the buttermilk, honey and smoked paprika and chopped jalapeños in a plastic sealable bag. Remove chicken from the brine and place in the sealable plastic bag. {Don’t worry about removing any jalapeño bits stuck to the chicken, this is extra jalapeño flavor.} Seal the bag and place in a clean bowl, place in your refrigerator and marinate for 6 hours.
- Step 5 For the Breading
- Step 6 Combine flour, cornstarch, jalapeños, smoked paprika, garlic salt and black pepper in a sealable plastic bag. In a large cast iron skillet add canola oil about halfway up. {You need to leave room for the chicken so don’t fill it too full.} Heat oil to 325 degrees F. I highly recommend using a good candy/fry thermometer to monitor your heat.
- Step 7 Straight from the buttermilk marinade add the chicken pieces one by one to the breading bag. Work in batches. Seal the bag and shake the chicken in the breading mixture until completely coated.
- Step 8 Using tongs lightly shake off excess flour on the chicken and transfer directly into the oil. Working in batches, add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through.
- Step 9 Drain the pieces on wire racks on sheet pans lined with paper towels. Serve immediately.
FOR THE BRINE
In a food processor or blender add the jalapenos and garlic, blend until everything is slightly smooth. Use a little water if needed.
In a medium saucepan combine water, chopped jalapeños, garlic, kosher salt, sugar and honey. Bring brine up to a boil until sugar and salt is dissolved. Turn off heat. In a large bowl fill with ice cubes. About 3 – 4 cups of ice. Pour the brine over the top of the ice. Add the chicken breasts, thighs and legs to the brine. Cover with plastic wrap and place in your refrigerator overnight, about 12 hours.
FOR THE BUTTERMILK MARINADE
Combine the buttermilk, honey and smoked paprika and chopped jalapeños in a plastic sealable bag. Remove chicken from the brine and place in the sealable plastic bag. {Don’t worry about removing any jalapeño bits stuck to the chicken, this is extra jalapeño flavor.} Seal the bag and place in a clean bowl, place in your refrigerator and marinate for 6 hours.
FOR THE BREADING
Combine flour, cornstarch, jalapeños, smoked paprika, garlic salt and black pepper in a sealable plastic bag.
In a large cast iron skillet add canola oil about halfway up. {You need to leave room for the chicken so don’t fill it too full.} Heat oil to 325 degrees F. I highly recommend using a good candy/fry thermometer to monitor your heat.
Straight from the buttermilk marinade add the chicken pieces one by one to the breading bag. Work in batches. Seal the bag and shake the chicken in the breading mixture until completely coated.
Using tongs lightly shake off excess flour on the chicken and transfer directly into the oil. Working in batches, add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through.
Drain the pieces on wire racks on sheet pans lined with paper towels. Serve immediately.
Savor and Enjoy!
What a fabulous fried chicken recipe! Jalapeno AND smoked paprika? YUM! Love that garlic sauce as well!
Thank you!