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 | Serves 4
- 4 each Chicken Thighs, boneless, skinless
- 1/2 cup Pickle Brine From Jar
- 1 cup Buttermilk
- 1 tsp McCormick Culinary ® Garlic, Granulated
- 1 tsp McCormick Culinary ® Onion, Granulated
- 1 tbsp Salt
- 2 tbsps McCormick Culinary ® Crushed Jalapeno Pepper
- 3 cups Flour, self-rising
Jalapeno Cream Cheese | Serves 4
- 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 Jalapeno Pepper
- 1/4 tsp McCormick Culinary ® Garlic Powder
- 1/4 tsp Salt
To Assemble | Serves 4
- 4 slices Cheddar Cheese, sharp
- 4 slices Bacon, crispy cooked
- 1/2 cup Frenchs ® Crispy Fried Onions
- 4 each 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.
- Remove chicken from marinade. Dredge in flour, coating evenly and pressing to adhere. Hold refrigerated for service.
- 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.
- 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.
- Recipe type: Burgers Tacos and Sandwiches
