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
Procedure
Prep
- For the Fried Chicken, pound chicken thighs to 1/2-inch (1.25 cm) 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 (185°C). Fry chicken about 5 to 7 minutes or until internal temperature reaches 165°F (75°C).
- To assemble Sandwiches, toast brioche bun. Place fried chicken thigh on bottom bun. Top with cheddar cheese, bacon, about 2 tbsp. (30 ml) Jalapeno Cream Cheese and 2 tbsp. (30 ml) crispy fried onions. Finish with top half of bun.
