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.
Can I just tell you the jalepenos terrify me! I had to use a jar of them for a recipe last week and the spicy smell that came out of the jar made my eyes burn. I’m like a freak that can’t handle the tiniest bit of anything spicy but I really want to make these for my husband. He apparently loves to ‘feel the burn’.
I’m so making these this weekend. :) (I love that pic of you and the jalapeño!)
I love this idea.Great as a snack.Will try this recipe once I buy some fresh Jalapenos.
Trying this recipe this week! It’s something that my husband and I always order out, but I’ve never thought to just try on my own! What do you use to dip them in?
This was very good! Love the recepie, it has great texture, great taste and most of all great for a family night!
Great snack anytime. Fast and easy the whole family enjoyed them. Great with queso dip.
I have a Hispanic friend he told me that he stem on the jalapeno if it straight it is not hot if it has a curve it is hot. So i went home and tried it. He was right. Fixing them tonight
The jalapeño bottle caps were really great but instead of the panko bread crumbs I used
Texas toast seasoned croutons and smash them up. I sure you can use any kind of croutons
Craig
Thank Chad, for the tip about the stems!!!
Is there a way to use this recipe in an air fryer?
I have never used an air fryer so I honestly couldn’t tell you. Let me know if you try it and it works though! :)
I made these tonight and they were delicious! Next time I’m making MORE!!!!!! I used fresh jalapeños and did not remove the seeds/membranes, but if that’s too spicy for you, just remove them. Next time…and there will be…I might add some taco seasoning. Thank you!