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Spicy Buttermilk Fried Chicke

Crispy Spicy Buttermilk Fried Chicken for Comfort Food Bliss

Discover the delightfully spicy and savory Crispy Buttermilk Fried Chicken, perfect for dinner gatherings and comfort food lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 30 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 or lemon juice.
  • 1 cup Hot Sauce Use milder sauce or omit for less spice.
  • 1 teaspoon Garlic Powder Fresh garlic can be used but may alter texture.
  • 1 teaspoon Onion Powder Can use diced onions if adjusted for moisture.
For the Coating
  • 2 cups All-Purpose Flour Gluten-free flour can be substituted.
  • 1 cup Cornstarch Can be omitted but affects texture.
  • 1 tablespoon Smoked Paprika Replace with regular paprika for milder flavor.
  • 1 teaspoon Cayenne Pepper Adjust based on heat preference.
  • 1 teaspoon Dried Oregano Can be omitted if not preferred.
  • 1 teaspoon Dried Thyme Optional based on taste preference.
  • 1 teaspoon Ground Cumin Can be adjusted or omitted as desired.
  • 1 tablespoon Chili Powder Feel free to alter quantity to suit spice tolerance.
  • 1 teaspoon Ground Black Pepper Replace with white pepper for similar flavor.
  • 1 tablespoon Kosher Salt Use table salt with caution as it’s stronger.
For the Chicken
  • 2 pounds Chicken Pieces (drumsticks, thighs, wings) Can substitute with boneless cuts but adjust cooking time.
For Frying

Equipment

  • Large Mixing Bowl
  • Deep skillet or heavy-bottomed pan
  • Kitchen thermometer
  • Slotted spoon
  • Wire rack or paper towels

Method
 

Step‑by‑Step Instructions for Spicy Buttermilk Fried Chicken
  1. In a large mixing bowl, whisk together buttermilk and hot sauce, incorporating garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Submerge chicken pieces fully in the marinade. Cover and refrigerate for at least 2 hours or ideally overnight.
  2. In another bowl, combine flour, cornstarch, cayenne pepper, oregano, thyme, cumin, and chili powder. Mix thoroughly to create a uniform coating.
  3. Remove the chicken from the marinade and let excess drip off. Dredge each piece in the flour mixture, ensuring it is fully coated. Allow excess flour to fall off.
  4. Heat vegetable oil in a deep skillet to about 350°F (175°C). Ensure it's hot enough for crispy frying.
  5. Carefully place chicken in the hot oil, frying in batches if necessary for 12-15 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
  6. Once cooked, remove chicken with a slotted spoon and transfer to a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For best results, marinate chicken overnight and use fresh spices to elevate flavor. Adjust spice levels as desired.

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