Here’s a delicious twist on an old favorite. With a hint of orange, this buttermilk fried chicken is taken to a new level with the Jalapeno Honey Sauce.
5 cups buttermilk
1 Tbsp. garlic, minced
1 medium jalapeno, minced
5 lbs. boneless chicken breasts, halved
1 1/2 cups flour
1 Tbsp. grated orange zest
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. cayenne pepper
Vegetable oil for frying
1 Tbsp. garlic minced
Jalapeno slices
Jalapeno Honey Sauce
In large bowl, combine buttermilk, 1 Tbsp. of garlic and minced jalapeno. Add chicken and refrigerate, covered, for 2 hours.
In shallow dish, combine flour, 1 Tbsp. orange zest, salt, basil, and cayenne. Drain chicken, discarding marinade. Coat chicken in flour mixture, shaking off excess.
Place on waxed paper and let stand at room temperature for 20 minutes.
Heat 1/3-inch oil in heavy 12-inch skillet over medium heat until oil sizzles when sprinkled with a little flour. Stir in remaining 1 Tbsp. garlic. Add chicken in batches, taking care not to crowd skillet. Cook for 5 minutes on each side or until golden brown.
Drain chicken on paper towels. To serve, arrange on serving platter and garnish with jalapeno slices. Serve with warm Jalapeno Honey Dipping Sauce (Recipe follows.)
Jalapeno Honey Dipping Sauce
1/2 cup butter
1 medium jalapeno, minced
1 tsp. grated orange zest
1/2 cup honey
In 2-quart saucepan over low heat, melt butter. Add jalapeno and orange zest. Cook for 1 minute. Stir in honey. Increase heat to medium and bring mixture to a boil. Reduce heat to a simmer and continue cooking for 10 minutes. Cover and keep warm in oven at 150 degrees until time to serve.
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