Jalapeno Buttermilk Fried Chicken

Chef Jenna Kinard from MAX's Wine Dive helps Good Day celebrate National Fried Chicken Day. She makes fried chicken with jalapeno buttermilk.

Jalapeno Buttermilk Fried Chicken

1 (3-pound) chicken, cut into 8 pieces
3 cups buttermilk
1 cup honey
2 teaspoons chopped chipotle chiles in adobo
8 cups vegetable oil
4 cups all-purpose flour
2 teaspoons cornstarch
Kosher salt and freshly ground pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.

In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.

Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

LINK: www.maxswinedive.com

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