Crispy Spicy Jalapeño Chicken
A delightful dish balancing crispy, tender chicken with heat from fresh jalapeños, perfect for family dinners or game days.
Ingredients
For the Chicken
- 2 lbs boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil for frying
For the Glaze
- 3 fresh jalapeños, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon butter
- 1 teaspoon red pepper flakes optional for extra heat
Instructions
Marination
- In a large bowl, combine the chicken thighs, buttermilk, salt, black pepper, garlic powder, and smoked paprika. Mix well and let marinate for at least 30 minutes.
Prepare the Coating
- In a separate bowl, mix together the flour and cornstarch.
Fry the Chicken
- Heat vegetable oil in a deep skillet or pot until it reaches 350°F (175°C).
- Dredge the marinated chicken pieces in the flour mixture, making sure to coat them thoroughly.
- Carefully fry the chicken in batches for about 5–7 minutes or until golden brown and crispy.
- Remove the fried chicken and let them drain on paper towels.
Prepare the Glaze
- In a separate pan, melt the butter over medium heat and add minced garlic, sautéing for about 30 seconds.
- Stir in honey, soy sauce, rice vinegar, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
- Add the sliced jalapeños and cook for an additional minute.
Combine and Serve
- Toss the crispy chicken in the prepared glaze until evenly coated. Serve immediately for maximum crunch.
Notes
For best results, marinate for a few hours or overnight. Ensure oil is at the right temperature and fry in batches to avoid overcrowding.