Spicy Buttermilk Fried Chicken
Discover the ultimate recipe for Spicy Buttermilk Fried Chicken, where tender, juicy pieces of chicken are marinated in tangy buttermilk and zesty hot sauce, then coated in a perfectly seasoned flour mixture featuring smoky paprika, a kick of cayenne pepper, and aromatic garlic and onion powders. Each piece is fried to golden, crispy perfection, delivering a satisfying crunch with every bite. With a prep time of just 20 minutes before marinating and frying, this Southern-inspired dish is perfect for family dinners, game days, or any occasion that calls for comfort food with a spicy twist. Serve it up hot with classic sides like buttery mashed potatoes, coleslaw, or fluffy biscuits, and watch it disappear in minutes! Perfect for fans of crispy fried chicken and bold flavors, this recipe is a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces chicken pieces (drumsticks, thighs, wings, or breasts)
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 0.25 cups cornstarch
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 2 teaspoons salt
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.
In another large bowl, whisk together the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, black pepper, and salt.
Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, pressing to ensure a thick, even coating. Place the coated chicken on a wire rack and let rest for 10-15 minutes.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Ensure the oil is deep enough to fully submerge the chicken pieces.
Carefully place a few chicken pieces into the hot oil, being careful not to overcrowd. Fry until golden brown and crispy, about 12-15 minutes for larger pieces like thighs and drumsticks, and 10 minutes for smaller pieces like wings. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess grease.
Repeat until all chicken pieces are cooked. Serve hot with your favorite sides and dipping sauces.
Nutrition Facts
Calories |
10727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 994.3 g | 1275% | |
| Saturated Fat | 153.0 g | 765% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 6563 mg | 285% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 25.2 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 736 mg | 57% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3248 mg | 69% | |
*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.
