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
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
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.
