I was excited when I made this Spicy Jalapeno Chicken a while back. I marinated bone-in chicken thighs in buttermilk and lightly coated them in flour and cornstarch. The mix of jalapeno slices, honey, soy sauce and ginger creates a bold flavor profile that remains intriguingly satisfying and delightfully unexpected.

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I recently decided to try something totally different and came up with my Spicy Jalapeno Chicken recipe. I love making bold dishes that mix sweet, savory and spicy flavors, and this one definitely does that.

I use 1.5 lbs of bone-in chicken drumsticks or thighs, marinated in a cup of buttermilk and a couple of eggs to really tenderize that meat. Then it’s coated in a mix of all-purpose flour, cornstarch, salt and black pepper to get a real crispy bite when deep fried in vegetable oil.

My secret twist comes from fresh jalapeno peppers, thinly sliced, along with a delicious sauce made from honey, soy sauce, rice vinegar, brown sugar, garlic and fresh ginger. I like that you can customize the heat with red pepper flakes if you want it extra spicy.

If you’re into crispy fried chicken with a kick, this dish is definitely for you and I hope you enjoy it as much as I do.

Why I Like this Recipe

1. I love that the chicken always comes out super crispy on the outside but remains juicy inside. That crunchy coating combined with the tender meat is seriously addictive.

2. I’m really into how the sauce brings together a cool mix of sweet, savory, and spicy flavors. Every bite gives me that perfect kick and balance, and nothing beats that flavor explosion.

3. I appreciate that I can tweak the spice level just by adjusting the jalapeno peppers. Whether I’m in the mood for extra heat or something a bit milder, this recipe totally lets me customize it.

4. The marinade of buttermilk and eggs makes all the difference, so the chicken absorbs all those rich flavors before it even hits the fryer. It feels like every piece is loaded with deliciousness.

Ingredients

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Chicken thighs provide high protein, rich flavor and a satisfying crispy texture when fried.
Buttermilk tenderizes the meat adding moisture and a tangy mild flavor.
Jalapeno peppers deliver a fiery kick, rich in vitamin C and fiber.
Honey adds natural sweetness and balances the spicy heat beautifully.
Soy sauce gives a salty umami punch that elevate the overall flavor.
Garlic and ginger contribute a zesty aroma and depth rounding out the dish.
Eggs help bind the coating together while adding extra richness.
Cornstarch in the blend aids in crisping the coating during frying.
Rice vinegar introduces a slight tang making the dish more complex.

Ingredient Quantities

1.5 lbs bone-in chicken thighs or drumsticks, skin on

1 cup buttermilk

2 eggs, beaten well

1 cup all-purpose flour

1/2 cup cornstarch

1 tsp salt

1/2 tsp black pepper

Vegetable oil for deep frying

3 to 4 fresh jalapeno peppers, thinly sliced (remove the seeds if you want it milder)

1/2 cup honey

1/3 cup soy sauce

2 tbsp rice vinegar

2 tbsp brown sugar

2 cloves garlic, minced

1 tsp grated fresh ginger

1/4 cup water

1/2 tsp red pepper flakes (optional if you want it extra spicy)

How to Make this

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1. Marinate the chicken thighs or drumsticks in a bowl with the buttermilk and beaten eggs for at least 30 minutes so they soak up all the flavor.

2. Preheat enough vegetable oil in a deep frying pan over medium-high heat.

3. In a separate bowl, combine the all-purpose flour, cornstarch, salt and black pepper.

4. Remove each piece from the marinade and dredge them in the flour mixture, shaking off any extra flour.

5. Carefully lower the chicken pieces into the hot oil and fry them until they are golden and crispy, about 12 to 15 minutes; turn them halfway through for even cooking.

6. Once fried, place the chicken on paper towels to drain the excess oil.

7. In a small saucepan, mix the sliced jalapeno peppers, honey, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, water and red pepper flakes.

8. Bring the sauce to a simmer over medium heat, stirring occasionally until it thickens a bit.

9. Toss the crispy chicken pieces in the sauce until they are well coated, or serve the sauce on the side if you prefer less coating.

10. Serve your Spicy Jalapeno Chicken hot and enjoy the kick, whether you like it extra spicy or a bit milder.

Equipment Needed

1. Large mixing bowl for marinating the chicken with buttermilk and eggs
2. Additional bowl for combining the flour, cornstarch, salt and black pepper
3. Deep frying pan or heavy pot to preheat the vegetable oil
4. Tongs or a slotted spoon for carefully lowering and turning the chicken in the hot oil
5. Paper towels to drain the fried chicken
6. Small saucepan for simmering the sauce ingredients
7. Cutting board and sharp knife for slicing the jalapeno peppers, mincing garlic, and grating ginger
8. Measuring cups and spoons for measuring all the ingredients
9. Whisk or fork for beating the eggs smoothly

FAQ

Which chicken parts work best for this recipe?
A: Bone-in chicken thighs or drumsticks with the skin on work best since they give all the flavor and stay juicy when deep fried.

How can I adjust the spiciness of the dish?
A: If you wanna tone down the heat, just remove the seeds from the jalapeno peppers before slicing them. If you love heat, leave the seeds in.

What role does buttermilk play in this recipe?
A: The buttermilk tenderizes the chicken and helps the egg and flour coating stick better, giving you a crispier bite in the end.

How can I make sure my coating is super crispy?
A: Double dip the chicken, first in the buttermilk then in the egg and flour mix, and make sure your oil is properly heated to around 350°F.

Can I replace cornstarch with something else?
A: You can use more all-purpose flour if you run out of cornstarch but the texture might change a bit, so using both gives the best results.

What is the secret to a good balance of sweet and spicy in the sauce?
A: The combo of honey, soy sauce, rice vinegar, brown sugar, and red pepper flakes creates a balanced flavor. Just stir all the ingredients well and adjust the red pepper flakes if needed.

Spicy Jalapeno Chicken Recipe Substitutions and Variations

If you dont have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for about 5 minutes.
If you want to avoid dairy, you can use almond milk with a teaspoon of apple cider vinegar as a substitute for the buttermilk.
If you run low on cornstarch, potato starch works as a great alternative for coating.
If you’re out of honey, try using maple syrup in equal measure.
If soy sauce isn’t available, tamari or coconut aminos will give you a similar flavour.

Pro Tips

1. Try marinating the chicken for longer than 30 minutes if you got the time. Leaving it for a few hours can really let the flavors seep in, but watch out so the acid in the buttermilk doesnt “cook” the meat too much.
2. When frying, dont crowd the pan. Overcrowding can drop the oil’s temperature, making the chicken greasy and not crispy enough. A thermometer could help if you have one to keep the oil at just the right heat.
3. If you’re after that extra crunch, consider doing a double dredge. After the initial coating, dip the chicken back into the marinade quickly and then back into the flour mix. It may seem extra work, but it really ups the crisp factor.
4. For the sauce, let it simmer a bit longer than you think. It thickens as it cools down, so cooking it until it’s almost at the desired consistency is a good idea. Taste as you go and adjust the spice and sweetness levels to your liking.