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Crispy Spicy Buttermilk Fried Chicken Recipe

Crispy Spicy Buttermilk Fried Chicken Recipe
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★★★★★

4.9 from 30 reviews

This Crispy Spicy Buttermilk Fried Chicken recipe combines juicy, tender chicken marinated in a flavorful buttermilk and hot sauce mixture, coated in a spiced flour blend, and fried to golden crispy perfection. Perfectly seasoned with garlic, smoked paprika, and a kick of cayenne, this classic Southern-inspired fried chicken delivers a satisfying crunch and bold flavor with every bite.

Ingredients

Scale

Marinade

  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 1 tablespoon kosher salt

Flour Coating

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder

Other

  • 2 pounds chicken pieces (drumsticks, thighs, wings, etc.)
  • Vegetable oil (for frying)

Instructions

  1. Prepare the Marinade: Pour 2 cups of buttermilk into a large mixing bowl. Add 1 tablespoon of hot sauce, then sprinkle in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and 1 tablespoon kosher salt. Whisk thoroughly until smooth and well combined.
  2. Marinate the Chicken: Submerge the 2 pounds of chicken pieces fully into the buttermilk marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or up to overnight to allow flavors to penetrate and tenderize the meat.
  3. Mix the Flour Coating: In a separate bowl, combine 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon each of cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk until the spices are evenly distributed throughout the flour.
  4. Coat the Chicken: Remove chicken pieces from the marinade, letting excess drip off. One by one, dredge each piece in the seasoned flour mixture, pressing gently to create a thick, even coating. Set coated pieces aside on a wire rack or plate.
  5. Heat the Oil: Pour vegetable oil about 3 inches deep into a large deep skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C), suitable for frying.
  6. Fry the Chicken: Carefully lower the coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 12 to 15 minutes, turning occasionally to ensure even, golden-brown crispiness all around.
  7. Check for Doneness: Use a meat thermometer to check the internal temperature in the thickest part of the chicken. It should read 165°F (74°C) to ensure safe and juicy results.
  8. Drain Excess Oil and Rest: Once cooked and crispy, transfer the chicken onto a wire rack or paper towels to drain excess oil. Let the fried chicken rest a few minutes before serving to retain juiciness and perfect texture.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but 2 hours is sufficient.
  • Use a thermometer to maintain oil temperature to avoid greasy or undercooked chicken.
  • Adjust cayenne pepper based on desired spice level.
  • Vegetable oil is recommended for frying due to its high smoke point.
  • Allow chicken to rest after frying to ensure juices redistribute properly.

Nutrition

Keywords: fried chicken, buttermilk fried chicken, spicy fried chicken, crispy chicken recipe, Southern chicken, deep fried chicken, dinner recipe

Find it online: https://servedbynora.com/crispy-spicy-buttermilk-fried-chicken-recipe/