Crispy jalapeño-brined chicken thigh layered with smoky bacon, melted cheddar, and a creamy jalapeño popper spread. Topped with a crunch of French’s fried onions, it’s everything you love about jalapeño poppers—stacked between two buns.
Ingredients
Fried Chicken
4 each chicken thighs, boneless, skinless
1/2 cup pickle brine from jar
1 cup buttermilk
1 tsp. McCormick® Culinary Granulated Garlic
1 tsp. McCormick® Culinary Granulated Onion
1 tbsp. salt
2 tbsp. McCormick® Culinary Crushed Jalapeño
3 cups flour, self-rising
Jalapeno Cream Cheese
4 oz. cream cheese, softened
1/2 cup Cheddar cheese, shredded
1/4 cup bacon, cooked and crumbled
1 tbsp. sour cream
1 tbsp. scallions, finely chopped
1 tbsp. McCormick® Culinary Crushed Jalapeño
1/4 tsp. McCormick® Culinary Garlic Powder
1/4 tsp. salt
To Assemble
4 slices Cheddar cheese, sharp
4 slices bacon, crisply cooked
1/2 cup French’s® Crispy Fried Onions
4 brioche buns
Procedure
Prep
- For the Fried Chicken, pound chicken thighs to 1/2-inch thickness. In a bowl, combine remaining ingredients, except flour. Let stand 15 minutes to allow Crushed Jalapeno to rehydrate. Add chicken to marinade. Marinate 4 hours or overnight in refrigerator.
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Remove chicken from marinade. Dredge in flour, coating evenly and pressing to adhere. Hold refrigerated for service.
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For the Jalapeno Cream Cheese, in a stand mixer with a paddle attachment, combine all the ingredients. Mix until well blended. Hold refrigerated for service.
Service
-
Heat fryer to 360°F. Fry chicken about 5 to 7 minutes or until internal temperature reaches 165°F.
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To assemble Sandwiches, toast brioche bun. Place fried chicken thigh on bottom bun. Top with cheddar cheese, bacon, about 2 tbsp. Jalapeno Cream Cheese and 2 tbsp. crispy fried onions. Finish with top half of bun.
Serves 4
