Irresistible Crispy Spicy Buttermilk Fried Chicken Recipe
The Only Crispy Spicy Buttermilk Fried Chicken Recipe You’ll Ever Need
If you’re craving a flavor explosion that leaves your taste buds dancing, look no further than this Crispy Spicy Buttermilk Fried Chicken. Imagine biting into perfectly crispy chicken with a spicy kick that complements the juicy, tender meat inside. The secret lies in the buttermilk marinade, which infuses each piece with an unforgettable depth of flavor. Whether it’s for a family dinner or a gathering of friends, this recipe will have everyone raving and coming back for seconds.
Why You’ll Love This Crispy Spicy Buttermilk Fried Chicken
– Perfectly crispy exterior that stays crunchy even after frying.
– A flavor-packed buttermilk marinade that tenderizes the chicken while adding zest.
– Simple ingredients that you probably already have in your pantry.
– Quick prep time—ready to serve in just under an hour!
– Versatile: enjoy it as a main dish or in sandwiches, salads, and more.
Preparation Phase & Tools to Use
Before diving into the magic of cooking, gather your tools to make the process smooth and enjoyable.
– Large mixing bowl: Ideal for marinating the chicken and mixing ingredients.
– Whisk: Perfect for blending the buttermilk marinade and dry mixture evenly.
– Wire rack: Essential for draining excess oil from fried chicken while keeping it crispy.
– Deep skillet or Dutch oven: Provides enough space and depth for frying your chicken evenly.
Preparation Tips
For the best results, let your chicken marinate overnight to really soak up those flavors. Make sure your oil is at the right temperature before frying—too hot can burn the coating, while too cool will leave you with greasy chicken. Don’t overcrowd the pan; fry in batches if necessary to ensure even cooking.
Ingredients for this Crispy Spicy Buttermilk Fried Chicken
Marinade
– 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
Coating
– 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
Chicken & Oil
– 2 pounds chicken pieces (drumsticks, thighs, wings, etc.)
– Vegetable oil (for frying)
Crispy Spicy Buttermilk Fried Chicken
Are you ready for a flavor explosion? This Crispy Spicy Buttermilk Fried Chicken is the perfect combination of juicy, tender chicken enveloped in a crispy, golden batter that’s bursting with flavor. Each bite offers a delightful crunch paired with just the right amount of heat. Whether it’s for a cozy family dinner or a backyard barbecue, this dish is sure to impress!
Step-by-Step Instructions
Step 1: Prepare the Buttermilk Marinade
Start by pouring 2 cups of buttermilk into a large mixing bowl. The buttermilk not only tenderizes the chicken but also infuses it with rich flavor. Now, add 1 tablespoon of hot sauce for that spicy kick and give it a good stir. Next, sprinkle in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt. Whisk everything together until it’s smooth and well-combined – your marinade should have a beautiful consistency!
Step 2: Marinate the Chicken
Once your marinade is ready, submerge 2 pounds of chicken pieces (like drumsticks or thighs) into the mixture. Make sure each piece is thoroughly coated; this step is crucial for maximum flavor! After that, cover the bowl with plastic wrap or a lid and refrigerate it for at least 2 hours—though overnight is best if you can wait. This allows the flavors to meld beautifully and ensures that your chicken turns out incredibly juicy.
Step 3: Prepare the Coating
While the chicken marinates, let’s get our coating ready! In another bowl, combine 2 cups of all-purpose flour with 1 tablespoon of cornstarch, 1 teaspoon each of cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk these dry ingredients together until they’re evenly distributed. This mix will create that deliciously crispy exterior that we all crave!
Step 4: Dredge the Chicken
After marinating time has passed, take each piece of chicken out of the buttermilk mixture. Allow any excess buttermilk to drip off before dredging them in your flour mixture one at a time. Press gently to ensure an even coating; this step helps create that thick crust we’re aiming for! Once coated, set them aside on a wire rack or plate as you heat up the oil.
Step 5: Heat the Oil
Pour vegetable oil into a large deep skillet or Dutch oven; you want about 3 inches deep to ensure proper frying. Place it over medium-high heat and wait for it to reach about 350°F. This temperature is key for achieving that perfect crispy texture without burning. You can use a thermometer to check or drop in a small pinch of flour—if it bubbles right away, you’re good to go!
Step 6: Fry the Chicken
Carefully lower your coated chicken pieces into the hot oil one at a time—be cautious not to overcrowd the pan as this can lower the oil temperature and affect crispiness. Fry each piece for about 12-15 minutes, turning occasionally so they cook evenly on all sides. Use a meat thermometer to check doneness; it should read 165°F when they are perfectly cooked through.
Step 7: Drain and Rest
Once your chicken is golden brown and beautifully crispy, remove it from the oil using tongs and place it on a wire rack or paper towels to drain any excess oil. Let them rest for a few minutes before serving; this allows those juices to redistribute throughout each piece while keeping them nice and juicy.
Notes
This recipe is wonderfully versatile! Feel free to swap out proteins like turkey or even try cauliflower for a vegetarian twist. You could also add different spices based on your preference—smoked paprika adds depth while cayenne gives heat; adjust according to your taste buds! For an extra layer of flavor, consider adding fresh herbs like rosemary or basil in addition to dried ones.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can result in uneven cooking.
– Overcrowding your frying pan leads to soggy coatings.
– Not allowing excess buttermilk to drip off makes for gooey breading.
– Skipping resting time after frying can make your chicken less juicy.
Storage Instructions
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat properly while maintaining crispiness, place them in an oven preheated to 375°F until heated through—this usually takes about 10-15 minutes. If you want to freeze leftovers, ensure they are completely cool before transferring them into freezer-safe bags; they should last up to three months.
Estimated Nutrition
– Calories: 450
– Protein: Approximately 30g
– Fat: Approximately 25g
– Carbohydrates: Approximately 30g
Frequently Asked Questions
Can I use boneless chicken?
Absolutely! Boneless pieces will cook faster and remain juicy if marinated correctly.
How spicy does this recipe get?
The level of spiciness can easily be adjusted by varying the amount of hot sauce or cayenne pepper used—feel free to tailor it according to your taste!
Can I bake instead of fry?
Yes! For baking, preheat your oven to 400°F and place the coated chicken on a baking sheet lined with parchment paper. Bake for about 25-30 minutes or until golden brown.
Conclusion
I’m so excited for you to try making this Crispy Spicy Buttermilk Fried Chicken! It’s not just food; it’s an experience filled with flavor and warmth that brings people together around the table. Don’t forget to share your thoughts after making this recipe—I’d love to hear how it turned out for you!
Crispy Spicy Buttermilk Fried Chicken
Ingredients
Method
- Start by pouring 2 cups of buttermilk into a large mixing bowl. Add 1 tablespoon of hot sauce and stir. Sprinkle in 1 teaspoon each of garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt. Whisk until smooth.
- Submerge 2 pounds of chicken pieces into the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- In another bowl, combine 2 cups of all-purpose flour with 1 tablespoon of cornstarch, 1 teaspoon each of cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder. Whisk until evenly distributed.
- Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently for an even coating. Set aside on a wire rack.
- Heat vegetable oil in a large deep skillet or Dutch oven to about 350°F. Ensure the oil is about 3 inches deep.
- Carefully lower the coated chicken pieces into the hot oil, frying for about 12-15 minutes, turning occasionally until golden brown and cooked through (165°F).
- Remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for a few minutes before serving.
