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–+ servings

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 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Serving Size 4 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.