The Recipe

Jalapeno Chip Fried Chicken Sandwich

For the buttermilk brine:

• 6 boneless, skinless chicken thighs (or however many sandwiches you want to make)

• 1 cup buttermilk

• 1 egg

• 1 tbsp salt

• 1 tsp pepper

• 2 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp thyme

• 1 tsp oregano

For the dredge:

• 1-2 cups flour

• 2 eggs

• 1 bag Tim’s Cascade Jalapeno Chips (or whatever you have available in spicy kettle chips, or regular kettle chips for a less spicy version)

For frying the chicken:

• 1 cup peanut oil

For the rest of the sandwich:

• Potato buns, or whatever bun you prefer

• Butter for the buns

• 2-3 Jalapeno peppers

• Ranch (I use the packet of Uncle Dan’s, mixed with about 60% sour cream 40% mayo)

Combine dried ingredients in a bowl, pour in buttermilk and add egg, then whisk together until smooth. Add chicken thighs to a gallon sized plastic bag, pour in brine mixture and marinate overnight.

When you’re ready to start cooking, preheat your oven to 375 degrees.

Take your buns and butter both sides with a good amount of butter.

Roast your jalapenos on the grill (just coast them in olive oil and salt, then stick em on a hot grill for about 8 minutes turning occasionally), and toast your buns (also on the grill since you’re there anyway)

Crush your jalapeno chips in a food processor, or just pour into a gallon ziplock bag and crush with a rolling pin. You’re looking for pieces about the size of half a dime or smaller if you can.

Prepare your dredging area by pouring flour on one plate, scramble eggs in a bowl, and crushed chip mixture on another plate.

Take each piece of chicken out of the bag, letting as much buttermilk brine drip off as you can, coat it in flour, dip in egg mixture, let that drip off, then coat in chip mixture.

Heat up your peanut oil in a dutch oven, or whatever higher rimmed pan you have available (get a dutch oven though). If you have a deep fryer then do your own thing there; you probably know how to fry things.

Fry your chicken in the peanut oil until its nice and crispy on both sides, timing will vary depending on how hot you get your oil. When it’s nice and crunchy, transfer to a baking sheet (preferably on a wire rack if you have it) and cook pieces in the oven until 160 degrees-ish.

Keep working in batches from oil to oven to a paper towel lined plate. Everything will stay hot throughout this process so dont worry about that.

Take your toasted bun, add ranch to both sides, roasted jalapeno to bottom, then chicken on top of the jalapeno.