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1
Place the chicken in a 1-gallon resealable plastic food storage bag.
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2
In a medium bowl, combine the orange juice, the lime juice, the buttermilk, garlic, 1 tablespoon of the Southwest Essence and the kosher salt.
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3
Mix well to combine and pour over the chicken in the bag.
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4
Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.
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5
Preheat the oven to 200 degrees F.
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6
Set a large, 6-quart cast iron Dutch oven over medium-high heat with 3-quarts of vegetable oil.
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7
Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil.
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8
(alternatively, preheat a deep-fryer to 350 degrees F.) Remove the chicken from the refrigerator, drain thoroughly in a colander, and set aside until ready to fry.
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9
Place the flour and remaining 2 tablespoons of the Southwest Essence in a 1-gallon resealable plastic food storage bag and place the chicken, 8 pieces at a time, in the flour and shake to coat.
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10
Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying.
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11
Continue with the remaining chicken pieces until all of the chicken has been coated.
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12
Fry the chicken, in batches, until they are golden brown and begin to float, 10 to 13 minutes.
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13
Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken.
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14
Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.
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15
Serve with the Creamy Chipotle-Cilantro Sauce and the Kicked-Up Jalapeno Poppers on the side.
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16
Combine all ingredients thoroughly.
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17
Place all ingredients in the bowl of a food processor and pulse well to combine.
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18
Remove and place in an airtight container and refrigerate until ready to use.
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19
In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan.
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20
Heat oil to 360 degrees F over medium heat.
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21
Cut a slit lengthwise in each pepper down 1 side to create a pocket.
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22
Leave stem intact and remove seeds, if desired.
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23
Combine the cream cheese, pepper Jack, crumbled bacon, and 1/2 teaspoon of the Southwest Essence.
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24
Place mixture in a re-sealable plastic food storage bag or large piping bag.
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25
(If using a food storage bag, cut and remove 1 corner of the bag, making a hole large enough so that the bacon will squeeze through.)
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26
Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit.
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27
Press slit edges of the pepper together to seal.
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28
Set up a standard breading by placing 1 cup of flour in a shallow bowl, eggs in a separate shallow bowl and then place remaining 3 tablespoons flour, panko crumbs, and remaining teaspoon of the Southwest Essence in a shallow bowl or plate, and stir to combine.
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29
Working in batches, dip the stuffed jalapenos into the flour, then into the egg mixture and then roll in the panko mixture, pressing to coat.
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30
Working in batches, gently lower the jalapenos in the preheated oil and fry until golden brown, 1 to 2 minutes.
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31
Remove from the oil and drain on a paper-towel lined plate.
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32
Cool slightly before serving.
