This browser does not support the Video element.
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