Crunchy Spicy Buttermilk Fried Chicken Recipe

Let’s be honest—sometimes you just need a plate of crispy, juicy fried chicken that packs a serious punch. This Spicy Fried Chicken Recipe isn’t your average dinner; it’s a golden, crunchy dream with a fiery attitude. The secret? A rich buttermilk brine that tenderizes every bite, locking in flavor while giving that irresistible crunch we all crave. If you’ve been hunting for the ultimate Buttermilk Chicken Recipe, this one’s the real deal.

So, what makes this bird so special? First off, it’s all about balance—spice, crunch, and juiciness in perfect harmony. The tangy buttermilk bath works magic overnight, transforming ordinary chicken into a flavor bomb. When it hits that hot oil, it turns into pure crispy perfection. If you’re wondering How To Make Buttermilk Chicken that rivals restaurant quality, this recipe’s got you covered.

Now, let’s talk oil. Use an oil with a high smoke point—FYI, extra virgin olive oil is not your friend here unless you enjoy bitter chicken (and nobody does). Go for peanut, canola, or vegetable oil. And please, don’t drown your chicken—just enough oil to cover about 3/4 of each piece is perfect. This isn’t a swimming lesson; it’s an Oil Fried Chicken masterpiece in the making.

Keep that thermometer handy! Preheat your oil to 350°–375°F, then maintain a steady 320°–325°F for the juiciest inside and crunchiest outside. Pro tip: a Dutch oven helps keep the temp steady—because consistency = crispy victory.

Whether you’re into Chicken And Buttermilk Recipes, Chicken Recipes Crunchy, or experimenting with Buttermilk Chicken Wings and Buttermilk Chicken Thighs, this recipe brings the heat and the soul. So grab your tongs, heat up that Chicken Fry Mix Recipe, and get ready to make one of the best Food From All Over The World right in your own kitchen.

Crunchy Spicy Buttermilk Fried Chicken Recipe

Get ready for a plate of crispy, juicy fried chicken with a bold kick! This version takes classic soul food fried chicken and turns up the heat with a spicy twist. The secret? A rich buttermilk brine that tenderizes the meat and locks in flavor, giving you golden, crunchy perfection on the outside and succulent, flavorful chicken on the inside.

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Prep Time: 40 minutes

Cook Time: 40 minutes

Marinating: 4 hours (or overnight for best results)

Total Time: 4 hours 40 minutes

Course: Dinner

Cuisine: African American, Southern, Comfort Food, Soul Food

Servings: 8

Author: Aleda

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🌶 Ingredients

Spice Mix:

• 4 tbsp smoked paprika
• 3 tbsp onion powder
• 3 tbsp garlic powder
• 3 tbsp kosher salt
• 2 tbsp coarsely ground black pepper
• 1 tbsp Italian seasoning
• 3 tsp cayenne pepper

Buttermilk Brine:

• 2 ½ cups buttermilk
• ¼ cup Louisiana hot sauce

Fried Chicken:

• 4 lbs whole chicken, cut into pieces (breasts, thighs, drumsticks, wings; bone-in, skin-on)
• 3 cups all-purpose flour
• 1 cup cornstarch
• 5 tsp baking powder
• 4 cups peanut oil

🍴 Instructions

1. Make the Spice Mix: In a medium bowl, whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, Italian seasoning, and cayenne until evenly blended.
2. Prepare the Buttermilk Brine: In a large bowl, mix the buttermilk with half of the spice blend and hot sauce until smooth. Using a small knife or fork, pierce the chicken pieces all over. Submerge the chicken in the brine, cover, and refrigerate for at least 3–4 hours, or overnight for maximum flavor.
3. Dredge the Chicken: Preheat your oil to 325°F in a 12-inch straight-sided skillet (cast iron works best) over medium-high heat. Preheat the oven to 200°F to keep the cooked chicken warm. In a large bowl, combine the flour, cornstarch, baking powder, and the remaining spice mix. Working in batches, toss the chicken pieces in the flour mixture to coat evenly, then shake off any excess.
4. Fry the Chicken: Once the oil is hot (a pinch of flour should sizzle), add chicken pieces skin side down. Keep thighs and wings in the center and breasts and drumsticks around the edges. Fry for about 6–8 minutes per side, maintaining the oil at 320°–325°F. The chicken is done when it reaches 165°F internally.
5. Rest & Serve: Transfer cooked chicken to a wire rack over a rimmed baking sheet and keep warm in the oven while frying the remaining batches. Serve immediately for the ultimate crispy, juicy experience.
6. Notes: Brining Time: The longer, the better. A minimum of 4 hours gives good flavor, 8 hours is ideal, and you can go up to 24 hours. Avoid exceeding 24 hours, as it may negatively affect texture.

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