Crispy Spicy Buttermilk Fried Chicken
This Crispy Spicy Buttermilk Fried Chicken features a perfect blend of spices and a crunchy coating for a comforting and flavorful meal.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Total Time: 140 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: Paleo
Ingredients
Scale
- 4 chicken pieces (legs, thighs, or breasts)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Prepare the Marinade: In a large bowl, combine buttermilk, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and ensure they are well submerged. Cover the bowl and marinate for at least 2 hours or, for the best flavor, overnight in the refrigerator.
- Create the Dredging Mixture: In another bowl, mix flour, salt, and pepper.
- Heat the Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Dredge the Chicken: Remove the chicken from the marinade, allowing the excess to drip off. Dredge each piece in the flour mixture, ensuring an even coating.
- Fry to Perfection: Carefully place the coated chicken in the hot oil. Fry until golden brown and crispy, about 15-18 minutes, or until the internal temperature reaches 165°F (75°C).
- Drain and Serve: Once fried, remove the chicken and place it on paper towels to drain excess oil. Serve hot.
Notes
For added moisture, consider a brief brine of the chicken pieces before marinating. Adjust the cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg