Crispy Spicy Buttermilk Fried Chicken is a beloved classic that never fails to impress. Whether it’s a family gathering, a cozy dinner at home, or a festive occasion, this dish embodies indulgent flavor and delightful crunch. The combination of buttermilk marinade and a seasoned flour coating creates the perfect balance of tenderness and crispiness.

Why Make This Recipe
This crispy fried chicken recipe is not only easy to follow but also packs a punch with its spicy flavor profile. The buttermilk tenderizes the chicken, making each piece juicy and flavorful. Adding hot sauce and a medley of spices enhances the heat and complexity, ensuring that each bite bursts with zest. Additionally, this recipe can easily be adjusted for heat preference, making it suitable for both the adventurous eater and those who prefer milder dishes.

How to Make Crispy Spicy Buttermilk Fried Chicken
Making Crispy Spicy Buttermilk Fried Chicken involves two main steps: marinating and frying. The buttermilk marinade infuses the chicken with flavor and moisture, while the seasoned flour coating delivers that coveted crispy exterior. Here’s how to create this mouthwatering dish.

Ingredients

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)

Directions

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.

How to Serve Crispy Spicy Buttermilk Fried Chicken
Crispy Spicy Buttermilk Fried Chicken can be served on its own or accompanied by a variety of sides. Classic pairings include coleslaw, cornbread, potato salad, or mac and cheese. For a refreshing contrast, serve with a side of pickles or a tangy dipping sauce.

How to Store Crispy Spicy Buttermilk Fried Chicken
To store any leftovers, let the chicken cool to room temperature and then place it in an airtight container. Refrigerate for up to 3 days. To reheat, place the chicken in an oven at 350°F until heated through, ensuring it retains its crispy texture.

Tips to Make Crispy Spicy Buttermilk Fried Chicken

Marinate overnight for the best flavor and tenderness.
Ensure the oil is at the right temperature to achieve crispy skin without an oily texture.
For extra crunch, double-dip the chicken in buttermilk and flour.
Use a meat thermometer to avoid undercooking or overcooking the chicken.

Variations
For those looking to experiment, consider adding different spices to the flour mixture, such as Cajun seasoning for an additional kick, or using gluten-free flour for a gluten-free version. You can also replace the hot sauce in the marinade with different flavored sauces like Sriracha for a unique twist.

FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to fully thaw the chicken before marinating to ensure even cooking.

2. What can I substitute for buttermilk?
You can create a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice and letting it sit for 5-10 minutes.

3. How do I know when the chicken is done frying?
The safest method is using a meat thermometer; the chicken should reach an internal temperature of 165°F. Alternatively, ensure the chicken is golden brown and juices run clear when pierced.

Crispy Spicy Buttermilk Fried Chicken

This recipe features chicken marinated in buttermilk and spices, then coated and fried to perfection, offering a crispy crust and juicy interior.

Prep Time 2

Cook Time 15

Total Time 2 15

Serving Size servings

Ingredients

For the marinade

2 cups buttermilk Use whole buttermilk for best results.
1 tablespoon hot sauce Adjust to taste.
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1 tablespoon kosher salt
2 pounds chicken pieces (drumsticks, thighs, wings, etc.) Bone-in skin-on chicken works best.

For the coating

2 cups all-purpose flour Can substitute with gluten-free flour.
1 tablespoon cornstarch
1 teaspoon cayenne pepper Adjust for heat preference.
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon chili powder
Vegetable oil for frying Vegetable oil Use enough to fill the skillet about 3 inches deep.

Instructions

Marinating the Chicken

Pour the buttermilk into a large mixing bowl.
Add hot sauce to the buttermilk and stir to combine.
Sprinkle in garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt. Whisk until smooth.
Submerge the chicken pieces in the buttermilk mixture, ensuring full coating.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or overnight.

Preparing the Coating

In a separate bowl, combine flour, cornstarch, cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder.
Whisk the dry ingredients together until evenly distributed.

Frying the Chicken

Remove the chicken from the marinade, allowing excess buttermilk to drip off.
Dredge each piece in the flour mixture, pressing gently for an even coating.
Set the coated chicken pieces aside on a wire rack or plate.
Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F.
Carefully lower coated chicken pieces into the hot oil, frying for about 12-15 minutes, turning occasionally.
Check for doneness with a meat thermometer; it should read 165°F.
Once golden brown and crispy, remove the chicken and drain on a wire rack or paper towels.
Allow to rest for a few minutes before serving.

Notes

For extra crunch, double-dip the chicken in buttermilk and flour. Ensure oil is at the right temperature for crispy skin. Store leftovers in an airtight container for up to 3 days.