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Crispy Spicy Buttermilk Fried Chicken

Crispy Spicy Buttermilk Fried Chicken That Delivers Flavor Bliss

This Crispy Spicy Buttermilk Fried Chicken offers a flavor explosion and tender, juicy bites that are sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 cups Buttermilk Can substitute with milk mixed with vinegar.
  • 2-3 tablespoons Hot Sauce Use a milder sauce for less heat.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika Regular paprika can be an alternative.
For the Coating
  • 2 cups All-Purpose Flour Gluten-free flour can be used.
  • 1 cup Cornstarch Can be skipped if unavailable.
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Kosher Salt Sea salt works as a substitute.
  • 1 teaspoon Cayenne Pepper Reduce for a milder flavor.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Ground Cumin
  • 1 tablespoon Chili Powder
For the Chicken
  • 2 lbs Chicken Pieces (drumsticks, thighs, wings, etc.) Adjust cooking time for boneless cuts.
For Frying
  • 2 cups Vegetable Oil Canola or peanut oil is ideal.

Equipment

  • Mixing bowl
  • Frying Pan
  • wire rack
  • Whisk
  • Tongs
  • thermometer

Method
 

Step-by-Step Instructions
  1. Pour 2 cups of buttermilk into a large mixing bowl and add 2-3 tablespoons of hot sauce. Whisk in garlic powder, onion powder, smoked paprika, black pepper, and kosher salt until smooth.
  2. Submerge the chicken pieces into the buttermilk mixture, cover, and refrigerate for at least 2 hours.
  3. In a separate bowl, combine all-purpose flour, cornstarch, cayenne pepper, ground black pepper, dried oregano, dried thyme, ground cumin, chili powder, and kosher salt. Whisk until mixed.
  4. Remove the marinated chicken, dredge in the flour mixture ensuring all sides are coated.
  5. Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F.
  6. Add the coated chicken pieces to the hot oil, fry for 12-15 minutes until golden brown and internal temperature reaches 165°F.
  7. Transfer fried chicken to a wire rack or paper towels to drain excess oil and rest for a few minutes.
  8. Serve hot with your favorite sides.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1.5mg

Notes

Marination enhances tenderness and flavor. Maintain oil temperature for even cooking and avoid overcrowding during frying. For reheating leftovers, use the oven for crispy coating.

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