Description
Nashville Hot Pepper Jelly Chicken Poppers are crispy, bite-sized chicken pieces coated in a flavorful blend of spices, fried to golden perfection, and tossed in a sweet and spicy pepper jelly glaze. This appetizer combines the heat of Nashville hot chicken with a tangy and slightly sweet glaze, making it a perfect finger food for gatherings or a spicy snack.
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 together to create a flavorful coating.
- Coat the Chicken: Dip the bite-sized chicken pieces into the buttermilk to soak, then dredge them in the flour mixture. Shake off any excess flour to ensure even 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 suitable frying temperature.
- Fry the Chicken: Fry the coated chicken pieces in batches for about 3–4 minutes on each side or until they turn golden brown and crispy. Remove and drain on paper towels to remove 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 dissolves and the glaze becomes smooth and slightly thickened.
- Coat the Chicken Poppers: Toss the fried chicken pieces gently in the warm glaze until they are evenly coated with the Nashville hot pepper jelly mixture.
- Serve: Transfer the glazed chicken poppers to a serving platter and garnish with chopped fresh parsley and sesame seeds if desired. Serve immediately for the best taste and texture.
Notes
- Adjust the amount of red pepper flakes in the glaze according to your heat preference.
- Make sure the oil is hot enough before frying to ensure a crispy crust without absorbing too much oil.
- These poppers are best served immediately to enjoy the crispy texture and glossy glaze.
- You can substitute chicken thighs for a juicier texture if preferred.
- Use a candy thermometer to maintain oil temperature around 350°F (175°C) for optimal frying results.
