Preparation Steps

• In a bowl, combine the buttermilk, chopped jalapeños, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
• In a shallow dish, mix together the flour and cornmeal. Season with additional salt and pepper as desired.
• In a large skillet, pour enough vegetable oil to cover the bottom of the pan. Heat the oil over medium-high heat until it shimmers.
• Remove the chicken from the marinade, allowing the excess liquid to drip off. Dredge each piece in the flour-cornmeal mixture, pressing lightly to ensure an even coating.
• Carefully place the coated chicken breasts in the hot oil. Cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
• Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess oil.
• Let the chicken rest for a few minutes before slicing. This helps retain the juices.