If you’ve ever dreamed of biting into a piece of golden, perfectly seasoned, and irresistibly crunchy chicken, then this Crispy Spicy Buttermilk Fried Chicken Recipe is about to become your new obsession. This dish combines the tangy richness of buttermilk with a bold blend of spices to create a crust that’s satisfyingly crisp and pockets of fiery heat that tease your taste buds just right. Whether you’re a seasoned home cook or just dipping your toes into frying, this recipe promises a flavorful journey with every crunchy bite.
Ingredients You’ll Need
Getting this Crispy Spicy Buttermilk Fried Chicken Recipe just right starts with a few simple and well-chosen ingredients. Each one plays a crucial role—whether it’s tenderizing the chicken, layering in smoky and spicy notes, or building that unbeatable crispy crust.
- 2 cups buttermilk: The magical tenderizer that soaks into the chicken to keep it juicy and infuse flavor.
- 1 tablespoon hot sauce: Adds a subtle kick that brightens the buttermilk marinade.
- 1 teaspoon garlic powder: Deepens the savory profile with its warm, aromatic punch.
- 1 teaspoon onion powder: Provides a mild sweetness that balances the heat.
- 1 teaspoon smoked paprika: Brings a smoky undertone and vibrant color to the seasoning.
- 1 teaspoon ground black pepper: Offers sharpness and a hint of heat to the marinade.
- 1 tablespoon kosher salt: Essential for enhancing all the flavors and seasoning the chicken thoroughly.
- 2 cups all-purpose flour: Forms the base for the crunchy coating.
- 1 tablespoon cornstarch: Adds an extra layer of crispiness to the crust.
- 1 teaspoon cayenne pepper: Delivers that unmistakable spicy thrill.
- 1 teaspoon dried oregano: Introduces a fragrant herbaceousness to the flour blend.
- 1 teaspoon dried thyme: Lends an earthy, slightly floral note that complements the other spices.
- 1 teaspoon ground cumin: Gives warmth and a touch of nuttiness to the coating.
- 1 teaspoon chili powder: Rounds out the spice mix with bold, chili-packed flavors.
- 2 pounds chicken pieces (drumsticks, thighs, wings, etc.): Your canvas for this crispy masterpiece—choose your favorites!
- Vegetable oil (for frying): The secret to that golden, perfectly fried crunch we all crave.
How to Make Crispy Spicy Buttermilk Fried Chicken Recipe
Step 1: Prepare the Buttermilk Marinade
Start by pouring 2 cups of buttermilk into a large bowl—this is where the magic begins. Add a tablespoon of hot sauce to brighten up the tangy buttermilk, then sprinkle in garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Whisk everything together until the mixture looks smooth and well-seasoned. This blend not only tenderizes the chicken but infuses it with layers of flavor.
Step 2: Marinate the Chicken
Submerge your chicken pieces completely in the buttermilk mixture, making sure each piece is nicely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours—overnight is even better. This soak allows the spices to deeply penetrate the meat, resulting in juicy, flavorful chicken that’s hard to resist.
Step 3: Mix the Crispy Coating
While your chicken marinates, combine the flour with cornstarch, cayenne pepper, oregano, thyme, cumin, and chili powder in a separate bowl. Whisk these dry ingredients together to spread the spices evenly. This blend ensures your fried chicken has a perfectly crispy texture with a complex, spicy kick.
Step 4: Dredge the Chicken
When the chicken has marinated long enough, remove each piece from the buttermilk, letting the excess drip off gently. One by one, dredge the chicken pieces in the flour mixture, pressing lightly to coat every curve and crevice. This careful coating builds that thick, crunchy crust you’re aiming for.
Step 5: Heat the Oil
Pour vegetable oil into a large, deep skillet or Dutch oven until it’s about 3 inches deep. Warm the oil over medium-high heat until it reaches 350°F—this temperature is key to frying the chicken perfectly without absorbing too much oil.
Step 6: Fry the Chicken
Carefully lower each coated chicken piece into the hot oil, making sure not to crowd the pan, which can drop the temperature and lead to sogginess. Fry the chicken for 12 to 15 minutes, turning occasionally, until each piece is beautifully golden brown and cooked through. Use a meat thermometer to check that the thickest part reads 165°F to ensure safety and juiciness.
Step 7: Drain and Rest
Once fried, transfer the chicken onto a wire rack or paper towels to drain any excess oil. Let it rest for a few minutes—this brief pause helps the juices redistribute inside and the crust stay crispy.
How to Serve Crispy Spicy Buttermilk Fried Chicken Recipe
Garnishes
Finishing touches can elevate your fried chicken serving. Try fresh chopped parsley or cilantro for a pop of color and freshness that complements the spicy crust. A wedge of lemon on the side adds a zesty brightness when squeezed over the chicken right before eating.
Side Dishes
This crispy spicy fried chicken pairs wonderfully with classic sides like creamy coleslaw or mashed potatoes for a comforting feast. For a fresher twist, serve it alongside a crisp green salad or roasted vegetables to balance out the rich flavors.
Creative Ways to Present
Want to impress your friends or family? Serve your Crispy Spicy Buttermilk Fried Chicken Recipe on a wooden board garnished with pickles and hot honey drizzle. Alternatively, make mini sandwiches using slider buns and a swipe of spicy mayo—game changer for picnic or party food!
Make Ahead and Storage
Storing Leftovers
If you have any chicken leftovers (which might be hopeful thinking), place them in an airtight container and refrigerate. They will keep well for up to 3 days while maintaining most of their crispy charm.
Freezing
To enjoy your Crispy Spicy Buttermilk Fried Chicken Recipe later, freeze the fully cooked and cooled pieces in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll stay delicious for up to 2 months.
Reheating
Reheat frozen or refrigerated fried chicken in a convection oven or air fryer at 375°F for about 10 minutes to bring back that crispy crust without drying out the juicy meat inside. Avoid the microwave if you’re craving that crunch!
FAQs
Can I use regular milk instead of buttermilk?
Regular milk won’t tenderize the chicken the same way buttermilk does, but if you mix it with a tablespoon of lemon juice or vinegar and let it sit for 10 minutes, it can serve as a decent substitute for the marinade.
How spicy is this Crispy Spicy Buttermilk Fried Chicken Recipe?
The spice level is moderately warming thanks to cayenne, chili powder, and hot sauce, but you can easily adjust the heat up or down by tweaking these ingredients to fit your taste buds perfectly.
Why is cornstarch added to the flour?
Cornstarch helps create an extra crispy crust by absorbing moisture and preventing the coating from getting soggy during frying. It’s a secret ingredient many chefs rely on.
Can I bake this fried chicken instead of frying?
While frying gives you the definitive crunchy texture, you can bake the chicken at 400°F for about 40-45 minutes, flipping halfway, for a lighter version that’s still tasty, though less crispy.
What oil is best for frying this chicken?
Vegetable oil is great because of its high smoke point and neutral flavor, but you can also use canola or peanut oil. The key is to use an oil that can sustain 350°F without smoking.
Final Thoughts
This Crispy Spicy Buttermilk Fried Chicken Recipe is one of those dishes that brings joy to your plate and comfort to your soul. With its perfectly crunchy crust, depth of spice, and juicy interior, it’s destined to become a staple in your kitchen. So grab your ingredients, get frying, and get ready for some seriously delicious moments ahead!
Print
Crispy Spicy Buttermilk Fried Chicken Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 0h 50m
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This Crispy Spicy Buttermilk Fried Chicken recipe delivers tender, juicy chicken pieces marinated in a flavorful buttermilk and hot sauce mixture, then coated in a well-seasoned flour blend and perfectly fried to a golden, crispy finish. The blend of spices including smoked paprika, cayenne, and herbs gives this classic comfort food a spicy kick that’s sure to delight your taste buds.
Ingredients
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
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
Main Ingredient
- 2 pounds chicken pieces (drumsticks, thighs, wings, etc.)
- Vegetable oil (for frying)
Instructions
- Prepare the buttermilk marinade: Pour 2 cups of buttermilk into a large mixing bowl. Add 1 tablespoon of hot sauce and stir well to combine. Sprinkle in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and 1 tablespoon kosher salt. Whisk everything together until the mixture is smooth and evenly seasoned.
- Marinate the chicken: Submerge the 2 pounds of chicken pieces fully into the buttermilk mixture. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or up to overnight, to let the flavors meld and the chicken tenderize.
- Mix the dry 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 together until evenly mixed.
- Coat the chicken: Remove each chicken piece from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure an even, thick coating. Place the coated pieces on a wire rack or plate.
- Heat the oil: Pour vegetable oil into a large deep skillet or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a thermometer for accuracy.
- Fry the chicken: Carefully lower the coated chicken pieces into the hot oil, avoiding overcrowding. Fry for 12-15 minutes, turning occasionally so all sides become golden and crispy.
- Check doneness: Use a meat thermometer to check the thickest part of the chicken pieces; they should reach an internal temperature of 165°F (74°C) to ensure safe consumption.
- Drain and rest: Remove the fried chicken and place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for a few minutes before serving to enhance juiciness and flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- If you don’t have a deep-fry thermometer, test oil temperature by dropping a small piece of bread; it should sizzle immediately and brown in about 1 minute.
- Keep the oil temperature steady at 350°F to ensure crispy exterior without greasy chicken.
- You can substitute kosher salt with sea salt if needed, but avoid iodized salt for better flavor.
- Use a wire rack to drain the fried chicken instead of paper towels to keep the crust crispier.
