Spicy Fried Chicken Recipe

Introduction

This Spicy Fried Chicken recipe combines bold flavors with a perfectly crispy exterior. Marinated in a smoky chipotle buttermilk blend and fried to golden perfection, it’s a satisfying dish that elevates classic fried chicken with a spicy kick.

Ingredients

• 2 cups buttermilk
• 2 adobo chipotle peppers in sauce
• 1/4 cup Tabasco sauce
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 8 chicken pieces (a mix of wings, legs, thighs, and breasts)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tbsp kosher salt
• 1/2 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tsp buttermilk
• Vegetable oil for frying

Instructions

1. Step 1: Add buttermilk, chipotle peppers, Tabasco sauce, Worcestershire sauce, salt, and black pepper to a heavy-duty blender or food processor and process until smooth.
2. Step 2: Pour the marinade into a large bowl and add the chicken pieces, making sure they are completely submerged. Cover and refrigerate for 5-6 hours. When ready to fry, remove the chicken and let it come to room temperature for about 30-40 minutes.
3. Step 3: In a plastic bag, combine flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, Italian seasoning, black pepper, and cayenne pepper. Shake well to mix.
4. Step 4: Drizzle 2 teaspoons of buttermilk into the flour mixture and use a fork to mix, creating coarse crumbs.
5. Step 5: Using tongs, remove one piece of chicken at a time from the marinade and add it to the flour mixture bag. Coat thoroughly, shake off excess, and place on a parchment paper-lined baking sheet. Repeat with all pieces, then refrigerate the coated chicken for 20 minutes.
6. Step 6: Heat vegetable oil in a cast iron skillet or Dutch oven to about ¾ inch depth, reaching 350°F (175°C).
7. Step 7: Remove chicken from the refrigerator and let it sit at room temperature for 10 minutes. Fry the chicken pieces in batches without overcrowding the pan, cooking for 13-15 minutes and turning halfway through. The chicken is done when it has a golden brown, crunchy exterior and an internal temperature of 165°F (74°C).
8. Step 8: Remove the chicken and drain on paper towels. Keep fried chicken warm in a preheated oven while frying the remaining pieces.

Tips & Variations

• For extra crispy chicken, let the coated pieces rest in the refrigerator before frying to help the coating adhere better.
• Adjust the amount of cayenne and chipotle peppers to control the spice level according to your preference.
• Use a thermometer to monitor oil temperature for consistent frying results.
• Try substituting smoked paprika with regular paprika or adding a pinch of dried thyme for a different flavor dimension.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) on a wire rack for 10-15 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can work in a pinch, but for the best flavor and tenderizing effect, buttermilk or a buttermilk substitute made with milk and lemon juice or vinegar is preferable.

What oil is best for frying this chicken?

Vegetable oil is a great choice due to its neutral flavor and high smoke point. You can also use peanut or canola oil for frying.

Spicy Fried Chicken Recipe

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★★★★★

4.7 from 52 reviews

This Spicy Fried Chicken recipe features tender chicken pieces marinated in a smoky, spicy buttermilk blend with chipotle peppers and hot sauce. Coated in a seasoned flour and cornstarch mixture, the chicken is deep-fried to a golden, crispy perfection with a crunchy exterior and juicy interior. Perfectly balanced with smokiness, heat, and classic southern-style seasoning, this dish is ideal for a flavorful meal or special occasion.

• Author: Windy
• Prep Time: 10 minutes (plus 5-6 hours marinating and additional resting time)
• Cook Time: 15-18 minutes per batch (total 30-40 minutes depending on batch size)
• Total Time: 6 hours 10 minutes (including marinating and resting time)
• Yield: 8 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Marinade

• 2 cups buttermilk
• 2 adobo chipotle peppers in sauce
• 1/4 cup Tabasco sauce
• 1 tbsp Worcestershire sauce
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Chicken

• 8 chicken pieces (a mix of wings, legs, thighs, and breasts)

Dredging Mixture

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tbsp kosher salt
• 1/2 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 2 tsp buttermilk

For Frying

• Vegetable oil for frying (about ¾ inch deep in skillet)

Instructions

1. Prepare the marinade: In a heavy-duty blender or food processor, combine buttermilk, chipotle peppers, Tabasco sauce, Worcestershire sauce, kosher salt, and black pepper. Process until the mixture is smooth and well blended.
2. Marinate the chicken: Pour the prepared marinade into a large bowl. Place the chicken pieces in the bowl, ensuring they are fully submerged. Cover and refrigerate for 5-6 hours to allow the flavors to penetrate. When ready to cook, remove chicken from the fridge and let it come to room temperature for 30-40 minutes.
3. Mix the dredging ingredients: In a large plastic bag, combine flour, cornstarch, kosher salt, smoked paprika, onion powder, garlic powder, Italian seasoning, black pepper, and cayenne pepper. Shake well to blend all dry ingredients evenly.
4. Create the crumb mixture: Drizzle 2 teaspoons of buttermilk into the flour mixture inside the bag. Use a fork to mix it in, creating a crumbly texture perfect for coating the chicken.
5. Coat the chicken: Using tongs, lift one piece of chicken at a time from the marinade. Add it to the flour bag and shake thoroughly to coat evenly. Remove the coated piece, shake off excess flour, and place it on a parchment-lined baking sheet. Repeat with all pieces, then refrigerate the coated chicken for 20 minutes to help the coating set.
6. Heat the oil: Pour vegetable oil into a cast iron skillet or Dutch oven, filling it about ¾ inch deep. Heat the oil to 350°F (177°C), using a thermometer for accuracy.
7. Fry the chicken: Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes. Carefully add a few pieces of chicken at a time to the hot oil, ensuring the pan isn’t overcrowded. Fry for 13-15 minutes total, turning the chicken halfway through to ensure even cooking. The chicken is done when the exterior is golden brown and crunchy and the internal temperature reaches 165°F (74°C).
8. Drain and keep warm: Using tongs, remove the fried chicken and drain on paper towels to absorb excess oil. Place the cooked chicken in a preheated oven to keep warm while frying the remaining batches.

Notes

• Ensure chicken is at room temperature before frying to promote even cooking and prevent oil temperature from dropping drastically.
• Do not overcrowd the frying pan as it lowers oil temperature and results in soggy chicken.
• Use a kitchen thermometer for accurate oil temperature control and to check chicken doneness.
• Marinating the chicken for 5-6 hours allows for deep flavor absorption and tender texture.
• Using a blend of flour and cornstarch creates an extra crispy coating.
• Letting coated chicken rest in the refrigerator helps the crust adhere better during frying.

Keywords: Spicy fried chicken, crispy fried chicken, buttermilk marinade, chipotle fried chicken, southern fried chicken, homemade fried chicken