JALAPENO BUTTERMILK FRIED CHICKEN

Categories: Poultry

Ingredients

• 1 (5 lb.) whole chicken, cut into 8 pieces
• 1/2 c. peanut oil, plus more for frying
• 1/2 onion, chopped
• 4 jalapeno peppers
• 2 cloves garlic
• 1 tbsp. salt
• 4 c. all-purpose flour
• 1 tbsp. garlic salt
• 1 1/2 tsp. onion powder
• 1 tsp. freshly ground black pepper
• 1 c. whole buttermilk

Directions

1. Let chicken stand at room temperature for 30 minutes.

2. Meanwhile, in the work bowl of a food processor, combine peanut oil, onion, jalapenos, garlic and salt. Process on high until very smooth. Press mixture through a fine-wire-mesh strainer into a bowl, using the back of a spoon to squeeze out as much liquid as possible. Discard solids.

3. Following manufacturer’s instructions, fill an injectable marinade syringe with jalapeno mixture, and evenly inject into chicken pieces, using all of the marinade.

4. In a large bowl, stir together flour, garlic salt, onion powder, and pepper. In a shallow bowl, place buttermilk.

5. In a large pot or a Dutch oven, pour oil to a depth of 4 inches; heat over medium heat until a deep-fry or candy thermometer registers 350 degrees.

6. Dip chicken into buttermilk, and dredge in flour mixture. Fry in batches, for 8 to 12 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees.

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