I’m from the South boos, so if I tell y’all this spicy fried chicken is some of the best out there, I mean it! It’s crispy, juicy, and has a nice kick. I like my chicken hot, but you can ease up on the spice if you want or turn it all the way up if you’re feeling brave. This spicy fried chicken recipe lets you make it just how you like it. Fried chicken ain’t hard boos, but when it’s done right, it sure is something special!
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How to Make Spicy Fried Chicken
These step-by-step photos show how to make spicy crispy fried chicken, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Spicy Fried Chicken Recipe
1. Whisk together the buttermilk, hot sauce, and spices in a large bowl
Add the chicken pieces and toss until fully coated. Cover and let the chicken marinate in the fridge. Remove from the fridge when ready to fry and let it come to room temp.
2. Combine the flour with all the spices and seasonings in a large bag or bowl
Mix well so everything is evenly distributed. Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
PRO TIP: If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5 minutes before using.
3. Place the marinated chicken into the seasoned flour using tongs
Coat thoroughly, shake off excess, and set on a parchment paper-lined baking sheet. Repeat until all pieces are on the tray, then add them to the refrigerator so the coating sticks. Once you’re ready to fry, remove the chicken from the fridge and let it get back to room temp.
4. Heat oil in a deep pan or Dutch oven and fry your spicy fried chicken
Fry in batches so the pan isn’t overcrowded. To make sure chicken is done, check for a golden brown, crunchy exterior and an internal temperature of 165 degrees. Transfer to paper towels to drain, then serve hot!
PRO TIP: Set up your fry station! Chicken on the left, oil in the middle, and a cooling rack or a plate with paper towels on the right. This setup has saved me many times from oily messes.
Full Spicy Fried Chicken Recipe
Spicy Fried Chicken
Crispy Spicy Fried Chicken with a buttermilk chipotle marinade and seasoned flour coating. Fried to golden brown and full of heat.
For the Spicy Chicken Marinade
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Add buttermilk, chipotle peppers, Tabasco sauce, Worcestershire sauce, salt, and pepper to a heavy-duty blender or food processor and process until smooth.
Pour the marinade into a large bowl, then add the chicken, making sure to completely submerge it. Cover and refrigerate for 5-6 hours. Remove from the fridge when ready to fry and let come to room temp for about 30-40 minutes.
When ready to fry, add flour, cornstarch, salt, paprika, onion, garlic powder, Italian seasoning, black pepper, and cayenne to a plastic bag and shake together until combined.
Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off excess, then set on a parchment paper-lined baking sheet. Repeat until all pieces are on the tray, then add to the refrigerator for 20 minutes.
Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don’t overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for a golden brown crunchy exterior and an internal temperature of 165 degrees.
Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.
How to Store
Fridge: Let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap pieces tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 375°F oven for about 10 to 15 minutes until hot and crispy again. You can microwave it, but the crunch won’t be the same.
Calories: 369kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 954mg | Potassium: 372mg | Fiber: 1g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg
Recipe Tips
REALLY marinate that chicken, boos. Five hours is the minimum, but overnight is even better. The longer it sits, the deeper that flavor gets into the meat.
Let the chicken come to room temperature before frying. Dropping cold chicken into hot oil can mess with the oil temp and leave you with soggy or unevenly cooked pieces.
Test the oil the Big Mama way. Toss a tiny pinch of flour into the oil. If it sizzles right away, you’re ready to fry.
Pop the finished pieces into a preheated oven. This is very important when frying in batches. Ain’t nothing worse than cold spicy buttermilk fried chicken.
Serving Ideas
Recipe Help
Sure, boo. You can use milder sauces like Louisiana hot sauce or Frank’s RedHot, or turn up the heat with something hotter like habanero sauce or extra chipotle peppers. I like Tabasco because it gives a nice kick without being too wild.
Your oil wasn’t hot enough, or you added too much chicken at once. Fry in smaller batches and let the pieces rest on a rack or paper towels so the grease can drip off.
Yup! Let it cool completely, then strain it through a fine mesh strainer into a clean container. You can get a couple more rounds out of it.
