Honey-jalapeno Chicken Recipe
Buttermilk-marinated chicken breast dredged in house chicken breading, deep-fried and topped with lettuce, corn salsa, Monterey Jack cheese, and honey-jalapeño sauce on a bun
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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, chopped jalapeño, salt, and pepper. Add chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In a shallow dish, mix together flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper. Mix until well combined.
- 3
Bread the Chicken
Remove chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the breading mixture, pressing to adhere. Set aside on a plate.
- 4
Heat the Oil
In a deep fryer or large heavy pot, heat oil to 350°F (175°C). Use enough oil to submerge the chicken pieces.
- 5
Fry the Chicken
Carefully place the breaded chicken in the hot oil, cooking in batches if necessary. Fry for 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
- 6