Ingredients
Equipment
Method
Step-by-Step Instructions
- Marinate Chicken: Whisk together buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Add chicken cubes, coat, cover, and marinate for 30 minutes to 4 hours.
- Prepare Bread Stations: In a shallow dish, combine flour, panko, cornstarch, ranch seasoning, chili powder, dried parsley, and cayenne pepper. Mix well.
- Dredge Chicken: Remove chicken from marinade, let excess drip off, and coat each piece in the breading mixture.
- Double Breading (Optional): For extra crunch, dip the coated chicken back into the buttermilk and dredge again in the breading mixture.
- Heat Oil: In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
- Fry Chicken: Fry chicken in batches for about 3-4 minutes until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Drain & Serve: Remove fried chicken poppers with a slotted spoon and drain on a rack or paper towels. Serve hot with ranch dip.
Nutrition
Notes
Wear gloves when handling jalapenos. Monitor oil temperature for even frying. Use fresh ingredients for best results.