Description
Nashville Hot Pepper Jelly Chicken Poppers are crispy, bite-sized fried chicken pieces coated in a spicy and sweet pepper jelly glaze. Perfect as an appetizer or snack, these poppers combine the heat of red pepper flakes with the tangy sweetness of apple cider vinegar and brown sugar, finished with a crunchy garnish of sesame seeds and fresh parsley.
Ingredients
Scale
For the Chicken Poppers:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup buttermilk
- Vegetable oil (for frying)
For the Nashville Hot Pepper Jelly Glaze:
- 1/2 cup pepper jelly
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp salt
For the Garnish (Optional):
- Fresh parsley, chopped
- Sesame seeds
Instructions
- Prepare the Chicken Poppers: In a large bowl, mix the flour, salt, black pepper, paprika, garlic powder, and onion powder thoroughly to create the coating mixture.
- Coat the Chicken: Dip the bite-sized chicken pieces into the buttermilk, ensuring they are fully coated, then dredge them in the flour mixture. Shake off any excess flour to prevent clumping during frying.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet and heat it over medium-high heat until it reaches a temperature suitable for frying (around 350°F or 175°C).
- Fry the Chicken: Working in batches, carefully place the coated chicken pieces in the hot oil and fry for 3 to 4 minutes on each side, or until they are golden brown and crispy. Remove the chicken and place it on paper towels to drain excess oil.
- Make the Glaze: In a small saucepan, combine the pepper jelly, apple cider vinegar, brown sugar, red pepper flakes, and salt. Heat over medium heat, stirring occasionally until the sugar has dissolved and the glaze becomes smooth and slightly thickened.
- Coat the Chicken Poppers: Toss the fried chicken pieces in the warm pepper jelly glaze until each piece is evenly coated with the spicy-sweet mixture.
- Serve: Arrange the coated chicken poppers on a serving platter. Garnish with chopped fresh parsley and a sprinkle of sesame seeds for added flavor and visual appeal. Serve immediately while hot and crispy.
Notes
- Adjust the amount of red pepper flakes in the glaze to control the spice level.
- Make sure the oil is at the right temperature before frying to achieve a crispy texture without absorbing excess oil.
- Use a thermometer to maintain consistent oil temperature during frying.
- Chicken poppers can be kept warm in a low oven while frying batches.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Serve with ranch or blue cheese dressing for a cooling dip if desired.
