Crispy Spicy Jalapeño Chicken
This dish features tender chicken thighs marinated in spices and buttermilk, fried to perfection for a crispy exterior, then coated in a flavorful spicy glaze with a kick from jalapeños.
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs Juicy and tender for best results.
- 1 cup buttermilk Marinates the chicken and keeps it moist.
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Breading
- 1 cup all-purpose flour
- ½ cup cornstarch Creates a crispier texture.
For Frying
- 2 cups vegetable oil For frying.
For the Glaze
- 3 pcs fresh jalapeños Thinly sliced for heat.
- ¼ cup honey Adds sweetness.
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar For tanginess.
- 1 tablespoon butter For the glaze.
- 1 teaspoon red pepper flakes Optional for extra spice.
Instructions
Preparation
- In a large bowl, combine chicken thighs, buttermilk, salt, black pepper, garlic powder, and smoked paprika. Marinate for at least 30 minutes.
- In a separate bowl, mix the flour and cornstarch until evenly blended.
Frying
- Heat vegetable oil in a deep skillet or pot to 350°F, ensuring you have enough oil for frying without overcrowding your chicken.
- Dredge the marinated chicken thighs in the flour mixture, coating them evenly for that signature crispy finish.
- Carefully fry the chicken in batches for 5–7 minutes, turning them as necessary, until they are golden brown and crispy on the outside.
- Drain the fried chicken on paper towels to remove excess oil, ensuring maximum crispiness.
Making the Glaze
- In a separate pan, melt 1 tablespoon of butter over medium heat, then sauté the minced garlic for 30 seconds until fragrant.
- Add honey, soy sauce, rice vinegar, and red pepper flakes, simmering this glaze for 2–3 minutes until it thickens slightly.
- Toss in the sliced jalapeños, cooking for an additional minute to soften them just enough.
Serving
- Finally, coat your fried chicken in the glaze until well combined and serve immediately for the best flavor and texture.
Notes
Ensure your oil is at the right temperature before cooking; too low, and the chicken will absorb grease, too high, and it may burn. Use a thermometer for accuracy. For extra crispiness, consider double-dipping the chicken in the flour mixture after the initial dredging.