I realized I was missing a key piece for a perfect sandwich: fried chicken. With a metal mug of Pimento Beer Cheese, a freezer full of Ultra Flaky Buttermilk Biscuits, and a jar of Jalapeño Buttermilk Ranch ready, the only thing left was crispy, juicy fried chicken to pull it all together. So I set out to make Jalapeño Buttermilk Ranch Fried Chicken—slightly spicy, super crispy, and tender inside.
I had boneless, skinless chicken thighs on hand, which are ideal for sandwiches and remain juicy when fried. To boost flavor and tenderness, I brined the thighs in jalapeño pickling juice. That brine brings salt and acidity to the meat and adds a gentle jalapeño heat—not overwhelming, but noticeable.
After a couple of hours in the brine, I rinsed and patted the thighs dry, then dunked them in the Jalapeño Buttermilk Ranch instead of an egg wash. Using ranch as the binder adds richness, herbs, and tang, and it helps the flour adhere for a crunchy crust. A quick dip in the ranch, a press into a seasoned flour mixture, and into hot oil produced some of the best fried chicken I’ve made—crispy, crunchy exterior with tender, juicy meat inside.
I found the spice level approachable—mildly spicy but still family-friendly. Served on biscuits with pimento beer cheese, these thighs reach perfection. They also stand well on their own if you prefer a simpler presentation. Garnish with pickled jalapeño slices for extra brightness and heat.
Give this recipe a try and assemble it with biscuits and pimento beer cheese if you like. However you serve it, don’t forget to photograph your creation and share it using the hashtag to show off your crispy, slightly spicy fried chicken.
Jalapeño Buttermilk Ranch Fried Chicken
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- Author: Morgan
- Total Time: 42 minutes
- Yield: 8 pieces 1x
Ingredients
Units
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- 1 cup jalapeno pickling juice, plus pickled jalapeno slices to garnish
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ teaspoon ground black pepper, plus more to taste
- 8 boneless, skinless chicken thighs
- 3 cups self-rising flour
- 1 ½ cups Jalapeño Buttermilk Ranch
- 1 quart oil for frying
Instructions
- In a medium bowl, combine the jalapeño pickling juice, 1 teaspoon kosher salt, 1 teaspoon sugar, and ½ teaspoon ground black pepper.
- Place the chicken thighs in a large resealable bag. Pour the pickling juice mixture over the chicken and seal. Marinate at least 1 hour and up to 8 hours.
- Remove chicken from the brine and pat dry with paper towels. In a large bowl, add the self-rising flour and season generously with additional black pepper; whisk to combine.
- In a separate bowl, pour in the Jalapeño Buttermilk Ranch. Drizzle a few tablespoons of the ranch into the flour and mix to create some shaggy clumps in the flour.
- Dip each chicken thigh into the ranch, turning to coat. Let excess drip off, then press the thigh into the flour mixture, turning and pressing until a thick layer of flour adheres. Repeat with remaining thighs.
- Heat oil in a deep cast iron skillet, wok, Dutch oven, or fryer to 350°F (175°C). Carefully fry the chicken until browned and cooked through, flipping if needed about halfway through, about 12 minutes. Transfer to a paper towel–lined plate to drain.
- Serve with pickled jalapeño slices as garnish.
- Prep Time: 30 mins
- Cook Time: 12 mins
