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Crispy Spicy Buttermilk Fried Chicken

Crispy Spicy Buttermilk Fried Chicken You'll Crave Every Time

Crispy Spicy Buttermilk Fried Chicken brings irresistible flavor and crunch to any meal.
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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 can substitute with milk, vinegar, or lemon juice
  • 2-3 tablespoons hot sauce adjust to spice preference
  • 1 teaspoon garlic powder optional
  • 1 teaspoon onion powder optional
  • 1 teaspoon smoked paprika regular paprika can be substituted
  • 1 teaspoon ground black pepper can use white pepper
  • 1 teaspoon kosher salt adjust based on saltiness preference
For the Coating
  • 1 cup all-purpose flour gluten-free flour can replace
  • ½ cup cornstarch no substitute available
  • 1 teaspoon cayenne pepper adjust to spice tolerance
  • 1 teaspoon dried oregano optional
  • 1 teaspoon dried thyme optional
  • 1 teaspoon ground cumin optional
  • 1 teaspoon chili powder optional
For the Chicken
  • 4 pieces chicken pieces (drumsticks, thighs, wings) bone-in recommended
For Frying
  • 2 inches vegetable oil can use canola or peanut oil

Equipment

  • large bowl
  • deep skillet or Dutch oven
  • whisk
  • wire rack or paper towels
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine 2 cups of buttermilk with 2–3 tablespoons of hot sauce. Stir in 1 teaspoon each of garlic powder, onion powder, smoked paprika, black pepper, and salt until well blended.
  2. Gently place your chicken pieces into the marinade, ensuring they are fully submerged. Cover the bowl tightly and refrigerate for at least 2 hours.
  3. In a separate bowl, whisk together 1 cup of all-purpose flour, ½ cup of cornstarch, and the spices.
  4. Remove each piece of chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour coating.
  5. Heat about 2 inches of vegetable oil in a skillet to 350°F. Carefully lower the coated chicken pieces into the hot oil, frying for 12-15 minutes.
  6. Once cooked, remove the chicken and let it drain on a wire rack or paper towels.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gCalcium: 50mgIron: 2mg

Notes

Marinate the chicken overnight for best flavor and use a meat thermometer to ensure chicken is cooked to 165°F.

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