Crispy Chicken with Sweet-Savory Tomato Jam

Imperial June 24, 2026June 24, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes, including a 30-minute marinade

Quick Ingredients

Chicken: 1 1/2 pounds boneless skinless chicken thighs, 1 cup buttermilk, 1 large egg, 1 tablespoon hot sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper
Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
Frying: 4 cups neutral oil, such as canola, vegetable, or peanut oil
Tomato jam: 2 pounds ripe tomatoes, 1 tablespoon olive oil, 1 medium yellow onion, 2 garlic cloves, 1/2 cup packed light brown sugar, 1/3 cup apple cider vinegar, 1 tablespoon tomato paste, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon black pepper, 1/8 teaspoon crushed red pepper flakes, 1 tablespoon lemon juice
To serve: 2 tablespoons chopped fresh parsley and lemon wedges, optional

Do This

1. Pound chicken to an even 1/2-inch thickness, then marinate in buttermilk, egg, hot sauce, salt, garlic powder, onion powder, and pepper for 30 minutes.
2. Cook onion in olive oil for 6 minutes, then add garlic and tomato paste for 1 minute.
3. Add tomatoes, brown sugar, vinegar, salt, and spices; simmer 35 to 40 minutes until thick, glossy, and jammy.
4. Mix flour, cornstarch, baking powder, and seasonings. Heat 4 cups oil to 350°F in a heavy skillet.
5. Dredge chicken firmly in the flour mixture, let it rest on a rack for 10 minutes, then fry in batches.
6. Fry chicken 4 to 5 minutes per side, keeping oil between 325°F and 350°F, until golden and 165°F inside.
7. Rest chicken for 5 minutes, then serve with warm tomato jam, parsley, and lemon wedges.

Why You’ll Love This Recipe

Big contrast in every bite: The chicken is crisp, salty, and deeply golden, while the tomato jam is sweet, tangy, warm-spiced, and almost barbecue-like.
Home-cook friendly: Boneless chicken thighs fry quickly and stay juicy, so you get great results without managing bone-in pieces.
The jam is a bonus condiment: Make it once and use leftovers on burgers, biscuits, grilled cheese, eggs, or roasted vegetables.
Great for casual dinners: It feels special enough for company but uses familiar grocery-store ingredients.

Grocery List

Meat: 1 1/2 pounds boneless skinless chicken thighs
Produce: 2 pounds ripe tomatoes, 1 medium yellow onion, 2 garlic cloves, 1 lemon, fresh parsley
Dairy: 1 cup buttermilk, 1 large egg
Pantry: Neutral frying oil, olive oil, all-purpose flour, cornstarch, baking powder, packed light brown sugar, apple cider vinegar, tomato paste, hot sauce, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground ginger, ground cumin, ground cinnamon, cayenne pepper, crushed red pepper flakes

Full Ingredients

For the Crispy Chicken

1 1/2 pounds boneless skinless chicken thighs, 4 large pieces, trimmed
1 cup buttermilk
1 large egg
1 tablespoon hot sauce
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

For the Crunchy Dredge

1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper

For Frying

4 cups neutral oil, such as canola, vegetable, or peanut oil, for a 1-inch depth in a 10- to 12-inch heavy skillet
Flaky salt or a small pinch of kosher salt, for finishing

For the Sweet-Savory Tomato Jam

2 pounds ripe tomatoes, cored and diced into 1/2-inch pieces, about 4 cups
1 tablespoon olive oil
1 medium yellow onion, finely diced, about 1 cup
2 garlic cloves, minced
1 tablespoon tomato paste
1/2 cup packed light brown sugar
1/3 cup apple cider vinegar
1 teaspoon kosher salt, plus more to taste
1 teaspoon smoked paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice

For Serving

2 tablespoons chopped fresh parsley
4 lemon wedges, optional
Extra warm tomato jam, for spooning alongside

Crispy Chicken with Sweet-Savory Tomato Jam – Closeup

Step-by-Step Instructions

Step 1: Marinate the chicken

Place the chicken thighs between two sheets of parchment paper or plastic wrap and pound them to an even 1/2-inch thickness. This helps the chicken cook quickly and evenly while keeping the crust from over-browning before the center is done.

In a medium bowl, whisk together the buttermilk, egg, hot sauce, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon black pepper. Add the chicken and turn to coat each piece fully. Cover and refrigerate for exactly 30 minutes for a quick marinade, or up to 8 hours if you want to prepare it ahead. If marinating longer than 30 minutes, remove the chicken from the refrigerator 15 minutes before dredging so it is not ice-cold when it hits the oil.

Step 2: Soften the onion for the tomato jam

While the chicken marinates, make the jam. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 6 minutes, stirring often, until softened and lightly translucent. Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in 1 tablespoon tomato paste and cook for 1 minute to deepen its flavor.

Step 3: Simmer the tomato jam until thick and glossy

Add the diced tomatoes, 1/2 cup packed brown sugar, 1/3 cup apple cider vinegar, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cumin, 1/4 teaspoon cinnamon, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes to the saucepan. Stir well, then bring the mixture to a lively simmer over medium-high heat.

Reduce the heat to medium-low and simmer uncovered for 35 to 40 minutes, stirring every 5 minutes and more often toward the end. As the tomatoes soften, gently mash them with the back of a spoon. The jam is ready when it is thick, shiny, and spoonable, and a spatula dragged across the bottom of the pan leaves a clear trail for 1 to 2 seconds. You should have about 1 3/4 to 2 cups of jam. Stir in 1 tablespoon fresh lemon juice, taste, and add a small pinch of salt if needed. Keep warm over very low heat, or set aside and rewarm gently before serving.

Step 4: Mix the dredge and set up for frying

In a wide shallow bowl, whisk together the flour, cornstarch, baking powder, 1 teaspoon kosher salt, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Set a wire rack over a rimmed baking sheet for the coated chicken, and set a second plate or rack nearby for the fried chicken. If you are cooking in batches and want to keep the first batch warm, heat the oven to 200°F.

Pour 4 cups neutral oil into a 10- to 12-inch cast-iron skillet, Dutch oven, or heavy pot. The oil should be about 1 inch deep. Begin heating the oil over medium to medium-high heat until it reaches 350°F on a deep-fry or instant-read thermometer.

Step 5: Dredge the chicken for a craggy crust

Remove one piece of chicken from the marinade, letting the excess drip back into the bowl. Place it in the flour mixture and press firmly so the dredge sticks to every surface. Turn and press again, making sure the edges are well coated. For an extra crunchy, craggy crust, drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingers to form small clumps before dredging the remaining chicken.

Transfer the coated chicken to the prepared wire rack and repeat with the remaining pieces. Let the dredged chicken rest for 10 minutes before frying. This short rest hydrates the flour coating so it clings better and fries up crisp instead of dusty.

Step 6: Fry the chicken until deeply golden

When the oil reaches 350°F, carefully lower 2 pieces of chicken into the skillet. Fry for 4 to 5 minutes per side, adjusting the heat as needed to keep the oil between 325°F and 350°F. The coating should turn deep golden brown and visibly crisp. The chicken is done when the thickest part registers 165°F on an instant-read thermometer, usually 8 to 10 minutes total for 1/2-inch-thick boneless thighs.

Transfer the fried chicken to a clean wire rack or paper towel-lined plate. Let the oil return to 350°F before frying the remaining 2 pieces. Avoid crowding the pan; frying in batches keeps the oil hot and the crust crunchy.

Step 7: Rest and season the chicken

Let the fried chicken rest for 5 minutes so the juices settle and the crust firms up. Sprinkle lightly with flaky salt or a tiny pinch of kosher salt while the chicken is still hot. If holding the first batch while the second batch fries, place it on a wire rack in a 200°F oven for up to 15 minutes.

Step 8: Serve with warm tomato jam

Spoon a generous swipe of warm tomato jam onto each plate, then place the crispy chicken on top or alongside it so the crust stays crunchy. Add another spoonful of jam on the side for dipping. Finish with chopped fresh parsley and lemon wedges if you like a little extra brightness. Serve right away, while the chicken is hot and the jam is thick, glossy, and warm.

Pro Tips

Use a thermometer for the oil: Oil that is too cool makes greasy chicken; oil that is too hot browns the coating before the chicken is cooked. Aim for 350°F before adding chicken and maintain 325°F to 350°F while frying.
Do not skip the 10-minute dredge rest: This is one of the easiest ways to help the coating stick and become beautifully craggy.
Keep the jam moving near the end: As the sugar reduces, the jam can stick. Stir more frequently during the final 10 minutes.
Balance the jam to taste: If your tomatoes are very sweet, add 1 extra teaspoon apple cider vinegar. If they are very acidic, add 1 extra tablespoon brown sugar.
Fry in small batches: Crowding drops the oil temperature and softens the crust. Two pieces at a time is ideal for a 10- to 12-inch skillet.

Variations

Spicy tomato jam: Increase the crushed red pepper flakes to 1/2 teaspoon and add 1 teaspoon hot sauce to the jam during the final 5 minutes of simmering.
Chicken breast version: Use 1 1/2 pounds boneless skinless chicken breasts sliced into 4 cutlets and pounded to 1/2-inch thickness. Fry 3 to 4 minutes per side, until the center reaches 165°F.
Sandwich style: Serve the crispy chicken on toasted brioche buns with tomato jam, shredded lettuce or slaw, and dill pickles.

Storage & Make-Ahead

Chicken: Fried chicken is crispiest right after cooking, but leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in a 375°F oven for 12 to 15 minutes, or in an air fryer at 350°F for 5 to 7 minutes, until hot and crisp. Avoid microwaving if you want to keep the crust crunchy.

Tomato jam: The jam can be made up to 1 week ahead and stored in a clean airtight jar in the refrigerator. Rewarm gently in a small saucepan over low heat for 5 to 7 minutes, adding 1 teaspoon water at a time if it has thickened too much. The jam can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Make-ahead plan: For an easier dinner, make the tomato jam 1 to 3 days ahead and marinate the chicken up to 8 hours ahead. Dredge and fry the chicken just before serving for the best crunch.

Nutrition (per serving)