Posted on March 30, 2026March 30, 2026 by Kieran Parhar — 1 Comment

The Best Cali-Baja Fish Tacos: Authentic San Diego Beer Battered Recipe

San Diego beer-battered Fish Tacos made with San Diego Sauce

The Ultimate Authentic San Diego Fish Tacos

If you’ve ever spent a sunny Saturday afternoon wandering from the surf in Ocean Beach or Pacific Beach straight into a local taqueria, you know the taste. We’re talking about the quintessential Southern California bite: the Authentic San Diego Beer Battered Fish Taco.

The Rise of Cali-Baja Cuisine

Before we dive into the fryer, it’s important to understand the culinary movement that made this dish a global icon: Cali-Baja.

San Diego sits at the heart of the Cali-Baja culinary corridor, a unique food culture that blends the fresh, seasonal ingredients of California agriculture with the bold, seafood-centric soul of Baja California. It’s a “Two Nations, One Kitchen” philosophy that stretches from the farms of San Diego County to the vineyards of the Valle de Guadalupe.

While many attempt to replicate this style, a true San Diego Fish Taco is the crown jewel of Cali-Baja cooking because it integrates these two worlds into a single, perfect crunch. Using San Diego’s Hot Sauce to make an authentic San Diego chipotle crema, this Cali-Baja dish is unmatched.

San Diego vs. Baja: What’s the Difference?

While the fish taco technically traces its roots to the Ensenada region, San Diego has evolved the recipe into its own distinct powerhouse. A standard Baja taco relies on basic crema and hot sauce on the side, but the San Diego version integrates the heat directly into the soul of the dish.

The defining differentiator? San Diego Sauce. To get that local “powerhouse” flavor, you don’t just top the taco with sauce; you build the sauce into the batter and the slaw. That deep, complex coastal heat from San Diego Pepper Company is what transforms a generic fish taco into a San Diego icon.

San Diego Sauce crema for San Diego Fish Tacos

A Bite of History: From Ensenada to San Diego

The story of the fish taco is a tale of cultural fusion. It began in the 1950s in the coastal markets of Ensenada. Surprisingly, the “Baja Style” batter we love today was heavily influenced by Japanese fishermen who introduced tempura-style frying techniques to the local community. These crispy, golden fillets were paired with the fresh ingredients of Mexico—corn tortillas, shredded cabbage, and crema—to create a street food legend.

By the early 1980s, these flavors crossed the border. While Ralph Rubio is often credited with popularizing the dish in the States, the San Diego food scene quickly took the “Baja blueprint” and added its own bold, spicy identity. Today, San Diego stands as the global capital for fish tacos.

Want to dive deeper into the heritage? Check out this detailed history of how the fish taco conquered San Diego.

Why This Recipe is the Real Deal (And Why It Works)

The San Diego Sauce Factor: We don’t just use sauce as an afterthought. By whisking San Diego Sauce directly into the beer batter and the crema-based slaw, we ensure that every bite has that specific local “SD” profile.
The “Shatter” Batter: The lift in this batter comes entirely from the carbonation of an ice-cold Mexican lager, combined with a touch of cornstarch for that legendary “shatter-crisp” texture.
The Double-Duty Flavor: This method infuses every single layer of the taco with authentic, slow-burning coastal heat.

The Ingredients

San Diego Sauce surrounded by other essential ingredients for San Diego Fish Tacos

The Fresh Catch

1 lb Firm white fish: We recommend Cod, Mahi Mahi, or local Halibut, cut into 3-inch strips.
Optional: Extra flour for dredging.

The “Everything” Batter

1 cup All-purpose flour
2 tbsp Cornstarch: Chef’s secret for that extra-crispy exterior!
2 tbsp San Diego Sauce (The mandatory ingredient for San Diego style)
1 cup Cold Mexican Lager: (Pacifico, Modelo, or a local SD Blonde Ale).

The Baja-San Diego Hybrid Crema & Slaw

1/4 cup Mayonnaise
1/4 cup Mexican Crema
2 tbsp San Diego Sauce
2-3 cups Shredded green cabbage (for slaw)

The Preparation: Step-by-Step

Step 1: The San Diego Crema & Slaw

In a medium bowl, whisk the mayonnaise, Mexican crema, and 2 tbsp of San Diego Sauce until smooth.
Transfer half of this spicy crema to a separate bowl and toss with the shredded cabbage.
Set the remaining half aside for the final drizzle.

San Diego Sauce crema for San Diego Fish Tacos
San Diego Sauce crema for San Diego Fish Tacos
San Diego Sauce being poured into crema
San Diego Sauce crema being mixed for San Diego Fish Tacos
Cabbage being prepped for chipotle slaw Coleslaw
Chipotle crema Coleslaw
Chipotle crema Coleslaw made with San Diego Sauce

Step 2: The Perfect Batter

In a large bowl, whisk flour and cornstarch.
The Secret Step: Stir in 2 tbsp of San Diego Sauce.
Slowly pour in your ice-cold beer, whisking gently until it reaches the consistency of heavy cream.

Beer batter being prepared for San Diego Fish Tacos using San Diego Sauce

Step 3: The Fry

Heat 2 inches of oil in a heavy skillet to 375°F.
Pat your fish strips very dry.
Dip strips into the seasoned batter, let excess drip off, and lay into the hot oil.
Fry for 2–3 minutes per side until golden-brown. Drain on a wire rack.

The Assembly

The Tortillas: Warm corn tortillas over an open gas flame for slightly charred edges.
The Foundation: Place a heap of your San Diego Sauce-dressed cabbage on the warm tortilla.
The Star: Lay the hot, crispy fish on top of the cabbage bed.
The Finish: Drizzle generously with your reserved crema and serve with fresh lime.

The Ultimate Authentic San Diego Fish Tacos

Print Recipe

Authentic San Diego Fish Tacos with chipotle crema, slaw, and San Diego Sauce-infused beer batter

Course Main Course

Cuisine American, Mexican

Keyword baja fish tacos, Beer battered fish tacos, cali-baja, San Diego Fish Tacos, san diego sauce

Prep Time 25

Cook Time 20

Total Time 45

Servings 4

Calories 540

Ingredients

1 lb Cod, Mahi Mahi, or Halibut cut into 3 inch strips
1 cup all-purpose flour
2 tbsp cornstarch (optional)
4 tbsp San Diego Sauce
1 cup Cold Mexican Lager (Beunaveza, Pacifico, Modelo, Corona)
1/4 cup mayo
1/4 cup crema (sour cream can be used as substitute)
3 cup shredded cabbage or coleslaw mix
12 ct corn tortillas
2 cup neutral oil vegetable, corn, canola, avocado

Instructions

Make the San Diego Sauce Crema & Slaw:
In a medium bowl, whisk mayonnaise, Mexican crema, and 2 tbsp San Diego Sauce. Toss half with the shredded cabbage to make the slaw; set the other half aside for drizzling.
Prepare the Batter:
In a large bowl, whisk 1 cup flour and optional cornstarch. Add 2 tbsp San Diego Sauce, then slowly whisk in the cold beer until it reaches the consistency of heavy cream. Do not over-mix.
Fry the Fish:
Heat 2 inches of oil to 375°F. Pat fish dry, dredge lightly in flour, dip into batter, and fry for 2–3 minutes per side until golden. Drain on a wire rack.
Assemble:
Warm tortillas over a flame. Layer with the dressed cabbage, the fried fish, a drizzle of the remaining crema, and a squeeze of lime.

Notes

Chef’s Notes & Tips

The “Shatter” Crunch: For the crispiest results, use Mexican Lager (like Pacifico). The specific carbonation level and light malt profile react with the cornstarch to create an airy, “shatter-like” texture. Keep the beer ice-cold until the very last second!
Don’t Over-mix: Small lumps in the batter are okay. Over-whisking develops gluten, which makes the coating “bready” or chewy instead of crisp.
Temperature Control: If you don’t have a thermometer, test the oil by dropping a bit of batter in; it should sizzle and float immediately. If it sinks, the oil is too cold; if it browns in under 30 seconds, it’s too hot.
The San Diego Foundation: In San Diego, the cabbage goes under the fish. This prevents the hot fish from steaming the tortilla, keeping the base sturdy and the fish crisp.
Fish Selection: While Cod is the standard, Mahi Mahi or Halibut offer a firmer “steak-like” bite that holds up better to the heavy San Diego Sauce-infused batter.

Make-Ahead & Storage

Pro Tip: You can make the Chipotle Crema and Slaw up to 24 hours in advance. The flavors actually improve as the San Diego Sauce melds with the crema.
Leftovers: Fried fish is best fresh, but if you have leftovers, reheat them in an Air Fryer at $375^{circ}text{F}$ for 3–5 minutes to restore the crunch. Avoid the microwave, as it will make the batter soggy.

Substitution Idea

Alcohol-Free: If you prefer not to use beer, substitute with an equal amount of unflavored sparkling mineral water (like Topo Chico). In this recipe, I used Modelo’s salt and lime NA can. You’ll lose the malty flavor, but keep the essential “lift” from the bubbles.

San Diego beer-battered Fish Tacos made with San Diego Sauce
San Diego beer-battered Fish Tacos made with San Diego Sauce
San Diego Sauce crema for San Diego Fish Tacos
San Diego Sauce being poured into crema
Cod being dipped into San Diego Sauce-infused batter
San Diego Sauce crema being mixed for San Diego Fish Tacos
San Diego Sauce crema for San Diego Fish Tacos
San Diego beer-battered Fish Tacos made with San Diego Sauce
San Diego beer-battered Fish Tacos made with San Diego Sauce

Frequently Asked Questions

What makes a San Diego fish taco different from a Baja fish taco?

The integration of local flavor. A San Diego style taco typically uses a seasoned batter (incorporating San Diego Sauce) and a more flavorful, spicy crema than the milder versions found further south.

What is Cali-Baja cuisine?

Cali-Baja is a regional culinary style unique to the San Diego-Tijuana border. It combines Southern California’s “farm-to-table” ingredients with the seafood traditions and bold heat of Baja California.

What is the best fish for authentic San Diego fish tacos?

For the most authentic San Diego experience, use a firm white fish that won’t flake apart in the fryer. Pacific Cod, Mahi Mahi, and Halibut are the local favorites. If you’re looking for a budget-friendly option, Tilapia or Swai can work, but they lack the buttery texture of a premium Halibut.

How do you make fish taco batter crispier?

The secret to a “shatter-crisp” texture is a combination of ice-cold carbonation and cornstarch. Using a cold Mexican lager provides the lift, while cornstarch prevents the gluten in the flour from becoming too tough, resulting in a light, airy, and incredibly crunchy shell.

Why is my fish taco batter soggy?

Soggy batter is usually caused by two things: wet fish or low oil temperature. Always pat your fish bone-dry with paper towels before dipping. Additionally, ensure your oil is at 375°F before frying; if the oil is too cool, the batter will absorb the grease instead of crisping up.

What is the traditional topping for a San Diego fish taco?

Authentic San Diego tacos are always topped with finely shredded green cabbage (never lettuce), a tangy San Diego Sauce-infused Chipotle Crema, and a generous squeeze of fresh lime. Locals often add optional guacamole or sliced avocado, along with pickled red onions.

Ready to take your Taco Tuesdays to a professional level? Grab a bottle of San Diego Sauce today and taste the authentic flavor of the coast!

Posted on March 23, 2026March 24, 2026 by Kieran Parhar — Leave a comment

Spicing Up The Spirit of North Park: The Secret Behind 619 Spirits’ Blazing Bloody Mary

When two local San Diego icons collide, the results are usually delicious. But when those icons are San Diego Pepper Company and 619 Spirits, the result is downright legendary.

If you’ve spent any time in North Park, you know that 619 Spirits is the heart of the neighborhood’s craft distillery scene. Known for their award-winning, infusion-forward vodkas, they don’t settle for “average” when it comes to their cocktail menu. That’s why we are thrilled to be the heat behind one of their most popular (and potent) creations: The Blazing Bloody Mary.

The Perfect Match: San Diego Sauce Meets Craft Vodka

A Bloody Mary is only as good as its kick. While many bars rely on generic hot sauces that offer more vinegar than flavor, 619 Spirits takes a more artisanal approach. They’ve integrated San Diego Sauce into their signature mix to provide a complex, layered heat that complements their hand-crafted spirits.

In particular, their “Blazing” recipe utilizes our flagship San Diego Sauce to bridge the gap between the savory tomato base and the high-voltage intensity of their Scorpion Pepper Vodka. The result is a drink that doesn’t just burn—it bursts with the flavor of locally grown peppers.

Want to Make It at Home?

For those who want to bring the North Park distillery experience into their own kitchen, 619 Spirits has been generous enough to share the blueprint.

The Blazing Bloody Mary recipe is a masterclass in balance. It features their house-made Scorpion Pepper Vodka—a spirit not for the faint of heart—balanced by the rich, garden-fresh notes of our signature sauce.

Click here to view the full Blazing Bloody Mary Recipe at 619Spirits.com

Why This Partnership Matters

At San Diego Pepper Company, our mission has always been about elevating the San Diego culinary scene. We don’t just make sauce; we craft flavor profiles that help local chefs and mixologists push boundaries.

Seeing our sauce used in the 619 Spirits tasting room—a staple featured in Eater San Diego’s guides to the city’s best spirits—is a testament to what happens when San Diego businesses support one another. It’s local heat meets local spirit.

Visit the Tasting Room

If you haven’t tried it yet, head down to 3015 Lincoln Ave in North Park. Grab a seat at the bar, order a Blazing Bloody Mary, and taste the difference that authentic, locally-grown pepper sauce makes.

Posted on March 19, 2026March 30, 2026 by Jacklyn Little-Parhar — Leave a comment

The Best San Diego Fish Taco White Sauce

San Diego Style Baja Fish Taco White Sauce

In the 619, a fish taco isn’t just lunch—it’s a cultural benchmark. From the surf breaks of Encinitas to the taco stands of San Ysidro, the question isn’t whether you want sauce, but whether your sauce is actually “San Diego Style.” As the creators of the original San Diego Sauce, we’re sharing the definitive professional-grade recipe for the white sauce that defines our coast.

This recipe is for the San Diego Sauce infused crema sauce only. If you are looking for a full San Diego Fish Taco Recipe, use this beer-battered San Diego Fish Taco Recipe.

Jump to Recipe

If you live in San Diego, you know that the “White Sauce” is the soul of a true Baja-style fish taco. While the beer-battered fish gets the glory, it’s that creamy, smoky, tangy drizzle that ties the cabbage and lime together.

Today, we’re sharing the definitive recipe for San Diego Fish Taco White Sauce, optimized for the modern pantry. While most old-school recipes call for canned chipotle in adobo and granulated garlic, we’re making a major local upgrade. We are swapping those out for the “San Diego Sauce” by the San Diego Pepper Company.

It is, quite simply, the official best sauce for this job.

A Legacy of the “Baja” Influence

To understand the sauce, you have to understand the history. The Baja Fish Taco originated in the coastal fishing villages of San Felipe and Ensenada. It was a simple street food: shark or whitefish, beer-battered and fried, served on a corn tortilla with cabbage and crema.

The San Diego connection exploded in 1983 when Ralph Rubio, a San Diego State student who fell in love with the tacos in San Felipe, opened the first Rubio’s Coastal Grill in Mission Bay. Rubio’s didn’t just introduce the fish taco to America; they standardized the “San Diego Style” that we all crave today.

The Secret Ingredient: San Diego Sauce

Most “hacker” recipes tell you to blend mayo with a spoonful of adobo sauce from a can of chipotles. It works, but it’s messy and inconsistent.

The San Diego Sauce from San Diego Pepper Company is the ultimate shortcut. It’s a vinegar-based blend of chipotle peppers and a “garlic-packed punch” that perfectly mimics the flavor profile of the best taco shops in the 619 without the gritty texture of granulated garlic. This sauce was crafted specifically to make the most authentic Baja-style white sauce.

The Architecture of the Perfect White Sauce

The secret to a world-class San Diego fish taco isn’t just the fish; it’s the contrast. You need the cool creaminess of a Baja-style white sauce to balance the crispy, hot batter of the catch. But most taco shops fall short by serving a bland, watered-down crema.

The Recipe: Official San Diego White Sauce

Prep time: 5 minutes Yields: Approx. 1 cup

Ingredients:

½ cup Mayonnaise: (Best Foods/Hellmann’s is the local standard).
½ cup Sour Cream: (Or Mexican Crema if you want it more authentic).
2-3 tbsp San Diego Sauce: Start with 2, add more if you want that smoky heat.
1 tsp Fresh Lime Juice: Just enough to brighten the fats.
A pinch of Salt: To taste.

Instructions:

Whisk: In a small bowl, whisk together the mayonnaise and sour cream until completely smooth.
Infuse: Add the San Diego Sauce. This replaces the need for separate chipotle peppers and garlic powder, as the sauce is already loaded with both.
Brighten: Squeeze in the lime juice and add a tiny pinch of salt.
Chill: For the best results, let the sauce sit in the fridge for at least 30 minutes. This allows the smoky chipotle notes to fully marry with the cream.

In a Pinch? If you haven’t restocked your San Diego Pepper Company stash yet, you can use 1 teaspoon of sauce from a can of chipotles in adobo and ½ teaspoon of granulated garlic. But trust me—once you try it with the “San Diego Sauce,” there is no going back.

How to Build the Perfect SD Taco

The Vessel: Warm corn tortillas.
The Crunch: Shredded green cabbage (never lettuce!).
The Acid: A heavy drizzle of San Diego Sauce.
The Finish: A generous zig-zag of this White Sauce.

Why “San Diego Sauce” is the Standard

In a city saturated with taco shops, the brands that stand out are the ones that prioritize local ingredients and authentic flavor profiles. When you search for the best Baja Fish Taco White Sauce, you are searching for a tradition that San Diego Pepper Company has bottled.

Our mission is to ensure that whether you’re cooking at home or running a professional kitchen, you have access to the same chipotle-garlic intensity that has made San Diego a world-class taco destination.

Why is it called “San Diego Sauce”?

San Diego Sauce is an official trademark of San Diego Pepper Company. While Baja white sauce is known in Mexico, San Diego Sauce refers to the bottled hot sauce by San Diego Pepper Company, though tourists sometimes mistake them as interchangeable.

Authentic San Diego Fish Taco White Sauce

Print Recipe

Using San Diego Sauce from San Diego Pepper Company, you can get authentic San Diego Style Baja Fish Tacos at home!

Course Side Dish

Cuisine Mexican

Keyword san diego sauce

Prep Time 5

Cook Time 0

Total Time 5

Servings 4 people

Calories 120

Ingredients

1/2 cup mayonnaise
1/2 cup crema (or sour cream)
3 tbsp San Diego Sauce
Squeeze of Lime (optional)

Instructions

In a small bowl, mix all ingredients and serve with beer battered Baja fish tacos and San Diego Pepper Company's San Diego Sauce for an authentic San Diego meal. To make this authentic to San Diego – the San Diego Sauce is a non-negotiable!

Posted on March 9, 2023March 11, 2023 by Kieran Parhar

San Diego-Inspired Smoky Chipotle Hot Chicken Recipe

I’m all for mouth-watering hot chicken showing up on my TikTok For You Page. Around early 2021, Hot Chicken recipes started popping up all over the internet. As someone who embraces any opportunity to cook (okay, fine. mostly eat) new recipes, I was sold. After following a few re-creates of Hattie B’s chicken, I needed to add a twist.

I have no problems with Nashville style chicken, but in a smaller kitchen, I like to reduce cleanup and keep a simple process. With shallow pan frying, I didn’t need to get a ton of oil heated and made it a bit easier. I still craved a ton of flavor and spice – but I wasn’t able to get enough oil for the coating because I wasn’t deep-frying.

This is where this Smoky Chipotle Hot Chicken Recipe came from. After a pickle-brine marinade, the dredged chicken is pan-fried and tossed in San Diego Sauce. The smoky chipotle and garlic flavor makes this recipe irresistible.

Ingredients

To make the fried chicken you need:

1-2 pounds of Chicken Breast, cut Length-wise (See image below)
¼ cup Dill pickle juice – This will be used as a brine for the chicken
3-4 oz San Diego Sauce – FLAVOR FLAVOR FLAVOR
Buttermilk (can be replaced with egg and 2 tbsp water, mixed well)
Vegetable Oil – enough to fill about 2 inches or so on a cast iron pan or skillet
All-purpose flour – or gluten-free flour if you prefer
Seasonings – Black Pepper, garlic powder, salt

Optional:
Honey or Brown sugar (if you want to add sweetness to the sauce coating)
Butter (If you want to add richness to the sauce coating)
Cornstarch – helps give the chicken a perfect crisp, but can be omitted in a pinch
Additional Spices: Not necessary, but I have a few notes on where to add, if preferred

Cut the Chicken breast length wise to give thick, flat strips

Brine the chicken in pickle juice. Using a ziplock bag allows for an airtight seal

Pickle Brine Chicken for Frying

Spicy or not, the best fried chicken recipes always start with a pickle juice brine. This sour and salty flavor creates pieces of chicken that are perfectly crispy fried on the outside and juicy on the inside. Try not to skip this step!

Grab a large ziploc bag (or mixing bowl) and add your chicken.
OPTIONAL: I usually throw some garlic powder, smoked paprika, and onion powder on the chicken at this step, but it is not necessary)
Add your pickle brine and ensure the chicken is covered.
Refrigerate for an hour, but preferably overnight

How to Make Smoky Chipotle Hot Chicken

DREDGING THE CHICKEN

Once the chicken has brined for an hour or longer, set out two bowls big enough to fit your chicken pieces.

Pour buttermilk (or egg/water combo) into one. Optionally, you can add additional spices (or San Diego Sauce) to the wet ingredient bowl and mix well. This is your wet ingredient bowl.

In the second dish, combine the flour, cornstarch (optional), and seasoning. Mix well. This is your dry ingredient bowl.

Now you can drain your chicken, and set out a metal rack. Get ready for the fun part!

Pro Tip #1: At this point, you can start heating your skillet/cast iron pan and oil on Medium high, but keep an eye on it. The oil should reach 365-375 degrees.

Pro Tip #2: before starting, mix a sprinkle of the wet ingredients into the dry ingredients – this will create flaky bits when your first few chicken pieces fry – as you get to the end, this will happen naturally from the dredging process, but we like consistency 🙂

Pro Tip #3: Things can get messy. Reserve one hand for dry ingredients and one hand for wet ingredients so you don’t end up with pasty fingers.

Working one piece at a time, dunk the chicken in the dry ingredient bowl, ensuring the chicken is covered well.
Next, dunk into the buttermilk mixture
Dunk back into the flour.
Set onto the wire rack and repeat

This dredging process makes for extra crispy chicken – necessary to withstand a toss in sauce at the end. For a quick overview of why dredging is important, Food Above Gold has an informative article.

Pro Tip #4: The chicken can rest for a while to let the dredge/coat settle before frying, so avoid going directly into the heated oil after dredging.

FRYING THE CHICKEN

Once the oil temperature is in the 365-375 range. If you do not have a thermometer, drop a bit of flour into the oil. If it sizzles, your oil should be hot enough.

Work in batches while frying the chicken. The oil temp will fluctuate while the chicken is added, so you don’t want to overcrowd the pan. I recommend 4-5 pieces of chicken in the fry oil – but this can vary depending on the pan size. As a rule of thumb, don’t let the chicken pieces touch eachother in the pan.

Place the chicken in the oil and lay it out away from you (you don’t want hot oil to splash at you). Use tongs to move the chicken after a minute or so to avoid sticking to the pan. Fry until golden brown and then flip. Each side will usually be about 5-7 minutes.

You can use a thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken and ensure it is at 165 degrees.

Once done, use tongs to place the chicken on a clean rack to cool. Optionally, you can place the chicken in the oven at 250 to keep warm if you are making a large batch.

Once all the chicken has been cooked properly, prepare for flavor!

COATING THE CHICKEN IN SAUCE

When your chicken is finished frying, it’s time for the real hit of flavor – San Diego Sauce.

Two methods of Sauce delivery:

The Clean Way

Using a basting brush, evenly coat each piece of chicken with the San Diego Sauce. If you do not have a basting brush, spooning on the sauce will work fine… Or you can use method #2:

The Fun Way

In a Large heat-proof mixing bowl, add 2-3 ounces of sauce (a bit more than half of the 5oz woozy bottle). Optional: if you like things sweet, feel free to mix a drizzle of honey or a bit of brown sugar in with the sauce.

Add the fried chicken and toss the wings to coat them fully! Here is a video to help with sauce toss technique.

Serving the Smoky Chipotle Hot Chicken

This chicken is amazing on its own, but if you are looking for sides to eat along with it, we recommend mac and cheese, mixed veggies, cole slaw, mashed potatoes, serving it Nashville style on a white bread with pickles, or making Chipotle Chicken Sandwiches!

However you serve it, make sure your table is set with San Diego Sauce!

Click here for San Diego Sauce!

San Diego-Inspired Smoky Chipotle Hot Chicken Recipe

Print Recipe

After a pickle-brine marinade, the dredged chicken is pan-fried and tossed in San Diego Sauce. Smoky chipotle and garlic flavor makes this recipe irresistible.

Course Main Course

Cuisine American

Keyword chicken recipe, fried chicken, hot chicken, hot sauce recipes, san diego food

Prep Time 30

Cook Time 15

Servings 5

Ingredients

1-2 lb Chicken Breast cut length-wise into thick strips
1/4 cup Pickle juice for brining
3 oz San Diego Sauce
1-2 cups Buttermilk (egg wash can substitute)
2 cups Flour Any (I used all purpose)
Oil To fill about 2 inches or so on a cast iron pan or skillet
as desired Seasonings Black Pepper, garlic powder, salt

OPTIONAL

Cornstarch helps give the chicken a perfect crisp, but can be omitted in a pinch
1 tbsp Honey or Brown Sugar if you want to add sweetness to the sauce coating, mix with San Diego Sauce
1 tbsp Melted Butter If you want to add richness to the sauce coating
Additional spices to taste Adding Cayenne pepper, paprika, and garlic powder to the brine and flour helps flavor the chicken

Instructions

Grab a large ziplock bag (or mixing bowl) and add your chicken and pickle brine. seal/cover and refrigerate for an hour. (optional but recomended).
Heat your skillet/cast iron pan and oil to 375 degrees on Medium high. Keep watch to avoid overheating.
In a mixing bowl, pour buttermilk (or egg/water combo). Optionally, you can add additional spices (or San Diego Sauce) to the wet ingredient bowl and mix well. In a separate bowl, combine the flour, cornstarch (optional), and seasoning. Mix well.
One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture.
Place the chicken in the oil and lay it out away from you (you don’t want hot oil to splash at you). Use tongs to move the chicken after a minute or so to avoid sticking to the pan. Fry until golden brown and then flip. Each side will usually be about 5-7 minutes.
Use tongs to place the chicken on a clean rack to cool. Optionally, you can place the chicken in the oven at 250 to keep warm, if you are making a large batch.
Using a basting brush, evenly coat each piece of chicken with the San Diego Sauce (optionally mixed with melted butter and honey)
Enjoy!