Crispy Spicy Buttermilk Chicken served on a plate with herbs and dipping sauce.

Crispy Spicy Buttermilk Chicken

ByCasey Monroe

Why Make This Recipe

Crispy Spicy Buttermilk Chicken is a delicious favorite for many. It brings a satisfying crunch and a kick of spice in every bite. This recipe is perfect for family dinners, gatherings with friends, or a simple weeknight meal. The marinating process makes the chicken tender and full of flavor, while the crunchy coating keeps everyone coming back for more.

How to Make Crispy Spicy Buttermilk Chicken

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 deep frying

Directions:

  1. In a large mixing bowl, combine buttermilk and hot sauce. Stir to blend.
  2. Add garlic powder, onion powder, smoked paprika, black pepper, and kosher salt to the buttermilk mixture and whisk until smooth.
  3. Submerge chicken pieces in the seasoned buttermilk mixture, ensuring thorough coating. Cover and refrigerate for at least 2 hours or overnight.
  4. In a separate bowl, mix flour, cornstarch, cayenne pepper, dried oregano, dried thyme, ground cumin, and chili powder until combined.
  5. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to ensure a solid, even coating. Set aside.
  6. Fill a large deep skillet or Dutch oven with vegetable oil to about 3 inches depth. Heat over medium-high until oil reaches 350°F.
  7. Working in batches, lower coated chicken into hot oil, avoiding crowding. Fry 12-15 minutes, turning occasionally, until deeply golden and the internal temperature is 165°F.
  8. Transfer cooked chicken to a wire rack or paper towels to drain excess oil. Allow to rest several minutes before serving.

How to Serve Crispy Spicy Buttermilk Chicken

Serve Crispy Spicy Buttermilk Chicken hot and crunchy. It pairs well with sides like coleslaw, mashed potatoes, or cornbread. You can also add a dipping sauce like ranch or spicy mayo for extra flavor.

How to Store Crispy Spicy Buttermilk Chicken

If you have leftovers, let the chicken cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven to keep it crispy.

Tips to Make Crispy Spicy Buttermilk Chicken

  • For extra spice, adjust the amount of cayenne pepper and hot sauce to your liking.
  • Make sure the oil is hot enough before frying to get a crispy coating.
  • Don’t overcrowd the pan when frying. Fry in batches for the best results.

Variation

You can use other parts of the chicken, like breasts or wings, for different textures. You can also try adding different spices, such as garlic powder or smoked paprika, to the flour mixture for a unique flavor.

FAQs

1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but the chicken may not be as tender or flavorful. To make a buttermilk substitute, add a tablespoon of vinegar or lemon juice to regular milk and let it sit for 10 minutes.

2. How can I tell when the chicken is done frying?
The chicken is done when it is deeply golden brown and reaches an internal temperature of 165°F. You can use a meat thermometer to check.

3. Can I freeze the chicken?
Yes, you can freeze cooked chicken. Make sure it’s completely cooled before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months.