Description
This Southwest Fried Chicken Sandwich with Fried Jalapenos is a flavorful twist on a classic fried chicken sandwich. Marinated in buttermilk and seasoned with smoky chipotle and spices, the chicken is crispy fried to perfection. Served on toasted buttered buns with fresh lettuce, tomato, red onion, and a zesty chipotle lime ranch dressing, plus crispy fried jalapeno rings for an extra kick, this sandwich is a perfect combination of spicy, smoky, and creamy flavors.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts
- 2 cups buttermilk
Breading and Seasonings
- 1 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chili pepper
- Salt & black pepper to taste
Frying and Additional Ingredients
- Peanut oil (for frying)
- 2 jalapeno peppers
- 4 burger buns
- Butter (to taste, for toasting buns)
- Chipotle lime ranch dressing (to taste)
- Tomato (sliced, for serving)
- Lettuce (for serving)
- Red onion (sliced, for serving)
Instructions
- Prepare the chicken: Butterfly the chicken breasts and cut each in half lengthwise so you have four thinner cutlets. This helps the chicken cook evenly and quickly.
- Marinate the chicken: Place the chicken pieces in a bowl and cover them with buttermilk. Let them marinate for six hours or overnight, but no longer than 24 hours for best results.
- Make the sauce: Prepare the chipotle lime ranch dressing a few hours prior if possible to allow the flavors to meld and thicken before assembling the sandwiches.
- Prepare the breading: In a bowl, combine flour, garlic powder, onion powder, smoked paprika, chipotle chili pepper, salt, and black pepper.
- Heat the oil: Fill a heavy pot with about 3/4 to 1 inch of peanut oil and heat over medium-high heat. The ideal temperature to fry chicken is between 350°F and 375°F. Test the heat by dropping a little flour into the oil to see if it sizzles.
- Fry the chicken: Remove a piece of chicken from the buttermilk, coat it evenly in the seasoned flour mixture, and carefully place it in the hot oil. Repeat for remaining pieces, cooking in batches to avoid overcrowding the pot. Fry the chicken for about 5 minutes per side or until cooked through. Maintain oil temperature around 300°F to 325°F during cooking. Use tongs to turn the chicken pieces for even frying.
- Prepare sandwich toppings: While the chicken cooks, slice the lettuce, tomato, and red onion. Also slice the jalapeno peppers into rings.
- Toast the buns: Butter the insides of the burger buns and toast them in a skillet over medium-high heat for a couple of minutes until golden and crisp. Watch carefully to prevent burning.
- Fry the jalapenos: After the chicken is done, dunk the jalapeno rings in buttermilk and then in the flour mixture. Fry them in the hot oil for about 5 minutes until crisp and golden. Alternatively, add them during the last five minutes of frying the chicken.
- Assemble the sandwiches: Spread chipotle lime ranch dressing on the toasted buns. Layer with the fried chicken, lettuce, tomato, red onion, and fried jalapenos. Serve immediately while warm and crispy.
Notes
- Do not overcrowd the pan while frying chicken to maintain proper oil temperature and crispy coating.
- Marinating the chicken overnight enhances tenderness and flavor, but do not exceed 24 hours.
- If you prefer less spicy, reduce or omit the chipotle chili pepper and jalapenos.
- Use a thermometer to monitor oil temperature for best frying results and safety.
- Fried jalapenos add a spicy crunch but can be omitted for a milder sandwich.
- Chipotle lime ranch dressing can be made ahead of time to improve flavor melding.
