Description
A flavorful and crunchy chicken dish marinated in buttermilk and infused with spices, topped with fresh jalapeños for an extra kick.
Ingredients
Scale
- 4 chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- Salt, to taste
- Pepper, to taste
- 2–3 fresh jalapeños, sliced
- Oil for frying
Instructions
- Marinate the chicken by placing the thighs in a bowl, pouring the buttermilk over, covering, and letting them sit in the fridge for at least 30 minutes.
- Prepare the coating by combining the flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a separate bowl.
- Heat enough oil in a frying pan over medium heat until shimmering.
- Coat the chicken thighs by removing them from the buttermilk, allowing excess to drip off, and dredging in the flour mixture.
- Fry the coated chicken for about 5-7 minutes per side until golden brown and cooked through.
- Add jalapeño slices in the last few minutes of frying for a quick sauté.
- Enjoy hot, after draining on paper towels.
Notes
Marinate overnight for extra flavor. Can also be baked instead of fried for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg