Crispy jalapeño-brined chicken thigh layered with smoky bacon, melted cheddar, and a creamy jalapeño popper spread. Topped with a crunch of French’s® Crispy Fried Onions, it’s everything you love about jalapeño poppers—stacked between two buns.
Crispy jalapeño-brined chicken thigh layered with smoky bacon, melted cheddar, and a creamy jalapeño popper spread. Topped with a crunch of French’s® Crispy Fried Onions, it’s everything you love about jalapeño poppers—stacked between two buns.
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![["A bag of French's Crispy Fried Onions, Original flavor."]](http://www.mccormick.com/cdn/shop/files/00041500220062_H1N1-2024-11-06.jpg?v=1784129756&width=300)
![['A close-up of a delicious burger with lettuce, tomato, and a patty on a sesame seed bun.']](http://www.mccormick.com/cdn/shop/files/00041500220062_HeroRecipe-2024-10-29.jpg?v=1784129757&width=300)
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Instructions
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.
