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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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/spicy-fried-chicken-recipe/