A vinegar jalapeno chicken recipe from the hills of North Carolina!
INGREDIENTS (for 1 servings):
- 10 chicken thighs
- 2 cups distilled white vinegar
- 1 cup all-purpose flour for coating
- 1/2 teaspoon salt and pepper to taste
- 1/4 cup oil for frying
- 1 (12 ounce) jar sliced jalapeno peppers, with liquid
Place chicken thighs in a shallow baking dish. Pour vinegar over, cover and let marinate overnight.
Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, reserving 1/4 cup of the vinegar. Coat the chicken with flour, and season with salt and pepper to taste. Heat oil in a large heavy skillet over medium-high heat.
Fry chicken in the hot oil until the outside is lightly crisp. Remove from heat, and place chicken into a 9x13 inch baking dish lined with aluminum foil. Add 1/4 cup of vinegar to the pan, and pour the entire jar of jalapenos over the chicken. Cover the pan with foil.
Bake for 45 minutes to 1 hour, or until chicken is no longer pink, and the juices run clear.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.