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Crispy Spicy Buttermilk Fried Chicken

Crispy Spicy Buttermilk Fried Chicken That Will Wow You

Experience the joy of Crispy Spicy Buttermilk Fried Chicken that combines a fiery kick with tender juiciness.
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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: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 2 cups Buttermilk Substitution: Use yogurt thinned with milk if unavailable.
  • 2 tablespoons Hot Sauce Substitution: Any hot pepper sauce can work.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
For the Coating
  • 1 cup All-Purpose Flour Can use gluten-free flour for a GF version.
  • 1 cup Cornstarch
  • 1 teaspoon Cayenne Pepper Adjust amount to taste for spice tolerance.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
For the Chicken
  • 4 pieces Chicken Can use pieces like drumsticks or thighs.
  • 2 cups Vegetable Oil Choose oils with a high smoke point like canola or peanut oil.

Equipment

  • mixing bowl
  • Skillet
  • whisk
  • thermometer

Method
 

Preparation Steps
  1. Prepare the Marinade: In a spacious mixing bowl, pour in the buttermilk and whisk in the hot sauce until combined. Add garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Stir everything together well.
  2. Marinate the Chicken: Submerge chicken pieces into the buttermilk marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours or preferably overnight.
  3. Prepare the Coating: In another bowl, mix together all-purpose flour, cornstarch, cayenne pepper, oregano, thyme, cumin, and chili powder. Stir until well-blended.
  4. Dredge the Chicken: Remove chicken from the buttermilk, allowing excess marinade to drip off. Dredge each piece in the flour mixture, shaking off any excess before placing on a plate.
  5. Heat the Oil: In a deep skillet or frying pan, pour enough vegetable oil to cover about 1 inch of the bottom and heat over medium-high, aiming for 350°F (175°C).
  6. Fry the Chicken: Carefully add chicken pieces to the hot oil, frying in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F (75°C).
  7. Drain and Rest: Remove chicken from the oil and drain on a wire rack or paper towels. Allow to rest for a few minutes for the coating to stay crispy.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 900mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUCalcium: 80mgIron: 2mg

Notes

For maximum tenderness, marinate overnight. Drain on a wire rack to prevent sogginess.

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