Blackened Hot Chicken
Turn up the heat with this irresistible Blackened Hot Chicken recipe that combines bold spices, crispy textures, and juicy, tender meat. Marinated in tangy buttermilk and infused with hot sauce, these chicken thighs or drumsticks are coated in a fiery blackened seasoning mix featuring smoked paprika, cayenne, and dried thyme. After frying to golden perfection, each bite delivers a smoky, spicy crunch that pairs perfectly with cooling sides like coleslaw or pickles. This easy-to-follow recipe is perfect for weeknight dinners or game day spreads, offering a mouthwatering twist on classic fried chicken. Get ready to experience the ultimate flavor-packed comfort food!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs or drumsticks, bone-in and skin-on
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 tablespoons Paprika
- 2 teaspoons Cayenne pepper
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 2 cups Vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and ensure they are completely submerged. Cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
In a separate shallow dish, mix the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, smoked paprika, salt, black pepper, flour, and cornstarch. This will be your blackened seasoning dredge.
Remove the chicken from the marinade, allowing any excess liquid to drip off. Coat each piece of chicken thoroughly in the seasoning dredge, pressing lightly to ensure the spices adhere well.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to monitor the temperature to ensure consistent frying.
Working in batches, carefully place the chicken pieces into the hot oil, skin-side down. Fry for 6-8 minutes on each side until the chicken is deep golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C). Avoid overcrowding the pan.
Once cooked, transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Sprinkle with a pinch of additional cayenne pepper for extra heat, if desired.
Serve hot with your favorite sides, such as coleslaw, pickles, and buttered rolls. Enjoy the spicy kick!
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
