Ingredients
For the Marinade:
• 4 cups buttermilk
• 2 teaspoons hot sauce (adjust to taste)
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
For the Coating:
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
For Frying:
• Vegetable oil (for frying)
Instructions
Step 1: Marinate the Chicken
• In a large bowl, whisk together the buttermilk, hot sauce, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
• Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Prepare the Coating
• In a shallow dish, combine the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
Step 3: Coat the Chicken
• Take the chicken out of the buttermilk marinade, allowing excess to drip off.
• Coat each piece of chicken in the flour mixture, pressing gently to adhere. Shake off excess flour and place the coated chicken on a rack or plate.
Step 4: Fry the Chicken
• In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
• Carefully add the chicken pieces to the hot oil in batches without overcrowding. Fry for 12–15 minutes per side, or until golden brown and cooked through (165°F / 75°C internal temperature).
• Remove the chicken and place it on a wire rack or paper towels to drain excess oil.
Step 5: Serve
• Serve the crispy spicy fried chicken hot with your favorite sides.
- Prep Time: 15
- Cook Time: 30