We have a local restaurant that serves up fried jalapeños and another that serves bottle caps. Both are the same, just different batters. We order them every time we go eat out and I got to thinking, why not make these at home?!
We decided to make our version of Skeet’s (local restaurant) jalapeños first. We’ll make the other ones another time. The batter is simple for these. It’s your basic chicken fry batter but with some bread crumbs. The important thing in this recipe, is picking good jalapeños. I tried to pick the ones with few striations. If you want more heat, you want to have more striations. Striations are those little lines you see in a jalapeño. I just don’t like a lot of heat so I try to pick nice, bright green ones. If you look at me holding the one below, you’ll see a striation closer to the end of the jalapeño. No, there’s no proof that this method of picking jalapeños works 100% but it’s how I’ve done it for years.
I also used bowls but my husband thinks breader bowls are one of the handiest inventions ever!
Bottle Caps make a great game time appetizer so you should definitely add it to your super bowl party menu! Hope y’all enjoy. OH! and I never measure anything so these are estimates.
Want to see more delicious food? Head over to pinterest and check out all my goodies!
- 1 cup flour
- ½ cup fine breadcrumbs (like panko)
- 2 cups jalapeño slices
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup buttermilk
- 2 eggs
- In one bowl, combine your flour, breadcrumbs, salt, and pepper. Set aside.
- In another bowl, combine your buttermilk and eggs.
- Slice up your jalapeños.
- Dredge in flour, then in milk/egg mixture.
- Fry them up! We use ourfry daddy and just set it on high. We fry them until they're golden.