What You'll Need

• 1–2 chicken breasts, cut into bite-sized pieces
• 1/2 cup mayonnaise
• 1/4 cup liquid from pickled jalapeño peppers
• 4 tablespoons Pam's Prep Fiery Hot Seasoning, divided
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• Oil for frying

How to Make It

1. Marinate the Chicken:

• Wash, dry, and cut chicken into bite-sized pieces.
• In a medium bowl, combine mayonnaise, jalapeño liquid, and 2 tablespoons Pam's Prep Fiery Hot Seasoning.
• Add chicken, cover with plastic wrap, and refrigerate for 30 minutes or up to overnight.

2. Prep the Flour Coating:

• Remove chicken from the fridge and let it sit at room temperature for 15–20 minutes.
• In a large bowl, combine flour, cornstarch, and the remaining 2 tablespoons seasoning.
• Drizzle 3–4 tablespoons of the marinade into the flour mix and stir gently to create small flavorful lumps.

3. Fry the Chicken:

• Heat oil in a skillet to 350°F (175°C).
• Dredge chicken pieces in the seasoned flour mixture one at a time to prevent sticking.
• Carefully add to the hot oil without overcrowding the skillet.
• Fry for 2–3 minutes or until golden brown and crispy. Do not overcook.
• Remove and place on a wire rack over paper towels to drain.
• Repeat until all chicken is cooked. ENJOY!

Final Touch

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