Description
Crispy Spicy Buttermilk Fried Chicken is a deliciously seasoned dish that combines the tanginess of buttermilk with a spicy kick, resulting in perfectly crispy and flavorful chicken.
Ingredients
Scale
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 tablespoon kosher salt
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 pounds chicken pieces (drumsticks, thighs, wings, etc.)
- Vegetable oil (for frying)
Instructions
- Pour 2 cups of buttermilk into a large mixing bowl.
- Add 1 tablespoon of hot sauce to the buttermilk and stir well to combine.
- Sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of smoked paprika, 1 teaspoon of ground black pepper, and 1 tablespoon of kosher salt.
- Whisk all the ingredients together until the mixture is smooth and evenly seasoned.
- Submerge the 2 pounds of chicken pieces into the buttermilk mixture, ensuring each piece is fully coated.
- Cover the bowl with plastic wrap or a lid and refrigerate the chicken for at least 2 hours, or up to overnight, to allow the flavors to meld and the chicken to marinate.
- In a separate bowl, combine 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of cayenne pepper, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder.
- Whisk the dry ingredients together until evenly distributed.
- Remove the chicken from the buttermilk mixture, allowing any excess buttermilk to drip off.
- One piece at a time, dredge each chicken piece in the flour mixture, pressing gently to ensure a thick, even coating.
- Set the coated chicken pieces aside on a wire rack or plate while you heat the oil.
- Pour vegetable oil into a large deep skillet or Dutch oven, filling it about 3 inches deep.
- Place the skillet over medium-high heat and heat the oil until it reaches 350°F.
- Carefully lower the coated chicken pieces into the hot oil, one at a time, being careful not to overcrowd the pan.
- Fry the chicken for about 12-15 minutes, turning occasionally to ensure it cooks evenly on all sides.
- Check for doneness by inserting a meat thermometer into the thickest part of a chicken piece; it should read 165°F.
- Once the chicken is golden brown and crispy, remove it from the oil and place it on a wire rack or paper towels to drain any excess oil.
- Allow the chicken to rest for a few minutes before serving.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the amount of hot sauce and cayenne pepper to your spice preference.
- Ensure the oil is at the right temperature to achieve a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Crispy Spicy Buttermilk Fried Chicken, Fried Chicken, Buttermilk Chicken, Spicy Chicken