Granny's Vinegar Chicken

6 Reviews

Prep: 20 min
Cook: 1 hr
Ready In: 9 hr 20 min

“A vinegar jalapeno chicken recipe from the hills of North Carolina! This recipe is for thighs, but you can use breasts too.” - by Lynn B

Ingredients

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

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Metric US

Original recipe yields 10 chicken thighs

Directions

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.

Nutrition

Amount Per Serving (10 total)

Calories
250 cal
12%

Fat
15 g
23%

Carbs
9.7 g
3%

Based on a 2,000 calorie diet

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Reviews (6)

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RACHEL1070

May. 2, 2004

"Hot Hot Hot! This was good. Next time I am going to skip the flour and frying and bake for one hour (baked 45 minutes and it is not long enough). I will sprinkle the chicken with paprika to give it..." See more some color. We decided that another good way to serve this is like the "Pepperoncini Beef" from this site. After the chicken is cooked strip it off the bones, put the chicken and jalapenos on a hoagie roll, top with provolone cheese and broil until the cheese melts.- Tried a second time, halved the recipe, omitted the frying, sprinkled with paprika, and cooked for one hour. Great results!"

Andrea Duncan

Jan. 23, 2006

"Chicken came out soggy. It was very zingy and had interesting flavor but overall I wasn't thrilled with it...." See more"

Kat

Sep. 25, 2003

"The meat was very tender but it was a little too "vinegarish" for us. It could have been my fault though. I only used 5 thighs and did not decrease the liquid amount. May try to play with this one a ..." See morelittle."

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