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Jalapeño Buttermilk Ranch Fried Chicken

  • Author: Morgan
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 minutes
  • Yield: 8 pieces 1x


  • 1 cup jalapeno pickling juice, plus pickled jalapeno slices to garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 8 boneless, skinless chicken thighs
  • 3 cups self-rising flour
  • 1 1/2 cups Jalapeño Buttermilk Ranch
  • 1 quart oil


  1. In a medium-sized bowl, combine the jalapeno pickling juice, 1 teaspoon kosher salt, 1 teaspoon sugar, and 1/2 teaspoon ground black pepper.
  2. Place the chicken thighs in a large, resealable plastic bag. Pour the pickling juice mixture over top and seal. Marinate for at least 1 hour and up to 8 hours.
  3. Remove the chicken from the bag of brine and pat it dry using paper towels. In a large bowl, add the self-rising and season generously with additional black pepper. Whisk to combine.
  4. In a separate bowl, pour in the Jalapeño Buttermilk Ranch. Drizzle a few tablespoons of the ranch into the flour mixture and mix into the flour to get some shaggy pieces of flour coating.
  5. Dip the chicken thighs in the ranch, turning to coat fully. Remove one thigh at a time from the ranch, letting the excess drip off. Press the chicken thigh into the flour mixture and turn, pressing until coated with a thick layer of flour. Set aside and repeat until all of the chicken thighs have been coated.
  6. Heat the oil in a deep cast iron skillet, wok, Dutch oven, or fryer to 350°F. Carefully fry the chicken pieces until browned all over and cooked through, flipping if necessary halfway, about 12 minutes. Set aside on a paper towel lined plate to cool.
  7. Serve with pickled jalapeno slices, to garnish.