Spicy Fried Chicken with Buttermilk Gravy
Get ready to elevate your comfort food game with this irresistible Spicy Fried Chicken with Buttermilk Gravy! Featuring tender, bone-in chicken pieces marinated in tangy buttermilk and bold hot sauce, this recipe ensures each bite is juicy and flavorful. A perfectly seasoned flour coating, enhanced with paprika, garlic powder, and a hint of cayenne pepper, delivers a crispy, golden crust with just the right amount of heat. The star of the show? A creamy, savory buttermilk gravy that’s rich, velvety, and incredibly satisfying. Perfect for family dinners or special gatherings, this Southern-inspired dish pairs beautifully with mashed potatoes or fresh biscuits. Whether you’re craving spicy, crispy perfection or a comforting drizzle of gravy bliss, this recipe has it all.
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Recipe Information
Ingredients
- 4 lbs Bone-in chicken pieces (e.g., drumsticks, thighs, wings, or breasts)
- 3 cups Buttermilk
- 2 tbsp Hot sauce
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 tbsp Paprika
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Cayenne pepper
- 2 tsp Salt
- 1 tsp Black pepper
- 4 cups Vegetable oil (for frying)
- 3 tbsp Butter
- 1.5 cups Chicken broth
- 1 cup Buttermilk (for gravy)
- 3 tbsp All-purpose flour (for gravy)
- 0.5 tsp Salt (for gravy)
- 0.25 tsp Black pepper (for gravy)
Instructions
In a large bowl, combine the buttermilk and hot sauce to create the marinade. Add the chicken pieces, ensuring they are fully submerged, and let them marinate in the refrigerator for at least 2 hours, preferably overnight.
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Remove the chicken from the marinade, letting any excess drip off, and dredge each piece in the seasoned flour mixture. Press the coating firmly onto the chicken to ensure it adheres, and place the coated pieces on a wire rack to rest for 15 minutes.
In a large, heavy-bottomed skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
Working in batches to avoid crowding, carefully lower the chicken pieces into the hot oil. Fry for 12-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C for safety). Remove the chicken and let it drain on a wire rack set over a baking sheet.
While the chicken rests, make the buttermilk gravy. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly stir in the chicken broth and buttermilk, whisking constantly to prevent lumps. Cook until the gravy thickens, about 3-5 minutes. Season with salt and black pepper to taste.
Serve the spicy fried chicken hot, generously drizzled with the creamy buttermilk gravy, and enjoy!
Nutrition Facts
Calories |
14049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1283.1 g | 1645% | |
| Saturated Fat | 246.4 g | 1232% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1641 mg | 547% | |
| Sodium | 9911 mg | 431% | |
| Total Carbohydrate | 294.3 g | 107% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 50.4 g | ||
| Protein | 393.6 g | 787% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 1459 mg | 112% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 5730 mg | 122% | |
*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.
