Get ready for a culinary adventure that will transform your ordinary dinner into an extraordinary flavor explosion! This Jalapeno Buttermilk Ranch Fried Chicken isn't just another recipe - it's a mouthwatering masterpiece that combines the tangy richness of buttermilk, the spicy kick of fresh jalapenos, and the crispy perfection of perfectly fried chicken. Whether you're a spice lover, a comfort food enthusiast, or just someone who appreciates mind-blowing flavor combinations, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup buttermilk
- 2 jalapenos, minced
- 1 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing the marinade for the chicken. In a large mixing bowl, combine 1 cup of buttermilk, 2 minced jalapenos, and a pinch of salt and pepper. Whisk the mixture until well blended.
- Add the 4 chicken thighs to the buttermilk mixture, ensuring each piece is fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the chicken to tenderize.
- While the chicken is marinating, prepare the breading. In a separate bowl, combine 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and additional salt and pepper to taste. Mix well to ensure even distribution of the spices.
- After the chicken has marinated, remove it from the refrigerator. Allow any excess buttermilk to drip off before dredging each thigh in the seasoned flour mixture. Ensure each piece is thoroughly coated, shaking off any excess flour.
- In a large skillet or deep frying pan, heat oil over medium-high heat. You will need enough oil to cover the bottom of the pan, about 1/2 inch deep. To test if the oil is ready, drop a small amount of flour into the oil; if it sizzles, the oil is hot enough.
- Carefully place the breaded chicken thighs into the hot oil, making sure not to overcrowd the pan. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to absorb any excess oil. Let it rest for a few minutes before serving.
- Serve the jalapeno buttermilk ranch fried chicken hot, accompanied by your favorite sides. Enjoy!
Tips
- Temperature is Key: Always ensure your oil is at the right temperature (around 350°F) for perfect, crispy chicken that's not greasy.
- Marinating Magic: Don't rush the marinating process. The longer the chicken sits in buttermilk (up to 24 hours), the more tender and flavorful it becomes.
- Spice Control: For those who love heat, keep the jalapeno seeds in. For a milder version, remove the seeds before mincing.
- Oil Management: Use a deep-fry thermometer to maintain consistent oil temperature and prevent burning.
- Rest and Drain: Always let the fried chicken rest on paper towels to absorb excess oil and maintain that perfect crispy exterior.
- Pro Serving Suggestion: Pair with a cool ranch dipping sauce or a fresh, crisp coleslaw to balance the spicy, rich flavors of the chicken.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 22g
Protein: 28g
Fat: 24g
Saturated Fat: 7g
Cholesterol: 145mg
