Recipes and Cooking Pickled-Jalapeno Fried Chicken Recipe creator Kate Ramos uses the pickled jalapeno brine on this fried chicken recipe as insurance for moist chicken. "I like to brine overnight to guarantee the result is juicy and flavor-packed," she says. By Kate Ramos Kate Ramos Website Kate Ramos is a chef and creator of ¡Hola! Jalapeño. She is a photographer and creator of ¡Hola! Jalapeño, the popular Mexican recipe blog. She has been cooking professionally for over two decades and has developed thousands of recipes for her blog and other publications such as Better Homes & Gardens, Shape, Elle, and others. Learn about BHG's Editorial Process Published on April 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 40 mins Total Time: 3 hrs 55 mins Servings: 6 Yield: 12 pieces chicken Jump to Nutrition Facts Ingredients 1 28.2 ounce can pickled jalapeños with carrots and onions 3 ½ - 4 pound meaty bone-in chicken pieces (breast halves, thighs, and drumsticks) 2 ½ cup all-purpose flour ⅔ cup cornstarch 2 tablespoon kosher salt 2 tablespoon ground cumin 2 tablespoon smoked paprika 2 teaspoon black pepper 1 egg 8 cup vegetable oil Directions For marinade: Place pickled jalapenos, carrots, onions, and their juices into a food processor. Process until nearly smooth. Using a large chef's knife, cut chicken breast pieces in half crosswise. In a large bowl combine all chicken and marinade, turning chicken to coat evenly. Chill, covered, at least 2 hours or overnight. In a large bowl whisk together flour, cornstarch, 2 tablespoons kosher salt, the cumin, smoked paprika, and 2 teaspoons black pepper. Remove chicken from marinade one piece at a time, letting excess drip back into bowl. Dip chicken into flour mixture, turning to coat. Place on a wire rack over a 15x10-inch pan. For batter: Whisk egg into marinade until combined. Stir in remaining flour mixture until combined. (Mixture will be very thick.) Coat chicken pieces, one at a time, with batter using a spoon to evenly cover chicken. Return batter-coated chicken to rack. Chill at least 30 minutes or up to 2 hours. Discard any remaining batter. In a 5- to 6-quart heavy-bottom pan heat oil to 325°F. Cover a baking sheet with paper towels; set a wire rack on top. Add chicken, three to four pieces at a time, to hot oil. Fry 15 to 18 minutes or until deep golden brown and cooked through (170°F for breast pieces, 175°F for thighs and drumsticks). Transfer to wire rack; let drain 5 minutes. Transfer to a baking sheet in a 300°F oven while frying remaining chicken. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 685 Calories 40g Fat 29g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 685 % Daily Value * Total Fat 40g 51% Saturated Fat 7g 35% Cholesterol 151mg 50% Sodium 1459mg 63% Total Carbohydrate 29g 11% Protein 43g Vitamin C 0.1mg 1% Calcium 40mg 3% Iron 3.8mg 21% Potassium 357mg 8% Folate, total 58.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.