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 teaspoon Garlic, Granulated
- 1 teaspoon Onion, Granulated
- 1 tablespoon salt
- 2 tablespoons jalapeno pepper, crushed
- 3 cups flour, self-rising
- Jalapeno Cream Cheese
- 4 ounces cream cheese, softened
- 1/2 cup Cheddar cheese, shredded
- 1/4 cup bacon cooked and crumbled
- 1 tablespoon sour cream
- 1 tablespoon scallions, finely chopped
- 1 tablespoon jalapeno pepper, crushed
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon salt
- To Assemble
- 4 slices Cheddar cheese, sharp
- 4 slices bacon, crisply cooked
- 1/2 cup Crispy Fried Onions
- 4 each brioche buns
Nutrition Information
(per serving)
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.
Key products
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.
