Intro
Hi, I am Dulcia. This spicy buttermilk fried chicken is one of my go-to recipes when I want something crunchy, juicy, and full of flavor. The long buttermilk marinade tenderizes and infuses heat, while the seasoned flour gives the perfect crunch.
Origins
Fried chicken is a Southern classic, with roots in both American and Scottish frying techniques, and flavors shaped over generations. The buttermilk marinade is a Southern staple for tenderizing, and the spicy twist is a simple way to modernize an old favorite. For background on buttermilk, see this Wikipedia entry: https://en.wikipedia.org/wiki/Buttermilk. For safe poultry handling tips, I recommend the USDA guidance: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry.
Ingredients
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 3 1/2 pounds bone-in, skin-on chicken parts
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- Canola, vegetable, or peanut oil for frying
I keep my ingredient layout close to the classic method – a spicy buttermilk bath followed by a well-seasoned flour dredge.
Instructions
- Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.
- Marinate at least 8 hours and up to 24 in the refrigerator.
- In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.
- A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat until a pinch of flour sizzles when dropped in the oil, about 325 F.
- Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side.
- When done, the meat should register 165 F in the thickest part using a digital thermometer.
- Remove the chicken from the pan and place on a rack over a sheet or platter lined with paper towels to drain excess oil. Serve warm.
Spicy Buttermilk Fried Chicken
- Total Time: Approx. 8.5–24.5 hrs
- Yield: 6 servings 1x
Description
Buttermilk- and hot sauce–marinated chicken dredged in a spicy seasoned flour and fried until golden and crisp.
Ingredients
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 3 1/2 pounds bone-in, skin-on chicken parts
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- Canola, vegetable, or peanut oil for frying
Instructions
- Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl and coat the chicken pieces completely.
- Marinate at least 8 hours and up to 24 in the refrigerator.
- In a large paper or plastic (sturdy) bag, mix the flour with black pepper, cayenne, salt, and garlic powder.
- A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated; shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat until a pinch of flour sizzles when dropped in the oil, about 325?F.
- Working in batches, add the chicken pieces to the hot oil and fry until golden brown all over, about 8 to 10 minutes per side.
- When done, the meat should register 165?F in the thickest part using a digital thermometer.
- Remove the chicken from the pan and place on a rack over a sheet or platter lined with paper towels to drain excess oil; serve warm.
- Prep Time: 8–24 hrs (includes marinating; ~30 mins active prep)
- Cook Time: 30–40 mins
Tips
- Use a digital thermometer to ensure the thickest part reaches 165 F for safety and juiciness.
- Letting the dredged chicken rest before frying helps the crust adhere and improves crispiness.
- Maintain oil temperature around 325 F to cook through without over-browning. Adjust heat as needed.
- Choose an oil with a high smoke point, like canola or peanut.
Variations
- Oven finish: After browning, transfer to a 350 F oven to finish cooking if you prefer less oil absorption.
- Extra heat: Increase cayenne in the flour or add a pinch of smoked paprika for depth.
- Buttermilk swap: If you do not have buttermilk, mix 2 cups milk with 2 tablespoons lemon juice and let sit for 10 minutes.
FAQ
Q: Can I use boneless chicken?
A: Yes, but cook times will be shorter. Use a thermometer and remove when it reaches 165 F.
Q: How long can I marinate the chicken?
A: At least 8 hours and up to 24 hours in the refrigerator for best results.
Q: Can I make this gluten free?
A: Yes, swap the all-purpose flour for a 1-to-1 gluten free flour blend and test oil temperature carefully.
Conclusion
This spicy buttermilk fried chicken is simple to execute and delivers satisfying crunch and juicy, seasoned meat every time. For more recipes and kitchen experiments, visit my site home: https://www.dulciarecipes.com/ or see a fun side-bread idea here: https://www.dulciarecipes.com/cheesecake-factory-bread/. Enjoy, and cook safely.