Spicy Southern Fried Chicken is crispy, flavorful, and packs a kick of heat. Here’s a recipe to make the ultimate spicy fried chicken with the perfect balance of seasoning and crunch.
Ingredients:
For the Chicken Marinade:
- 4-6 chicken pieces (legs, thighs, or breasts)
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce (adjust to taste)
- 1 tablespoon cayenne pepper (optional, for extra heat)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (optional, but gives extra flavor)
- 1 teaspoon baking powder (helps the coating stay crispier)
For Frying:
- Vegetable oil (for frying, enough to submerge the chicken, about 3-4 cups)
Instructions:
1. Marinate the Chicken:
- In a large bowl, combine the buttermilk, hot sauce, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours (overnight for the best flavor). The longer it marinates, the juicier and more flavorful the chicken will be.
2. Prepare the Coating:
- In a separate large bowl, mix the flour, paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, dried thyme, and baking powder.
- Mix well to ensure the spices are evenly distributed in the flour.
3. Coat the Chicken:
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Dredge each piece of chicken in the seasoned flour mixture, pressing lightly to ensure the flour sticks. Shake off any excess flour and set aside. For extra crunch, you can dip the chicken back into the marinade and coat it in the flour mixture again for a double coating.
4. Heat the Oil:
- In a deep skillet or Dutch oven, heat about 3-4 cups of vegetable oil over medium-high heat. You want enough oil to submerge at least half of the chicken.
- To check if the oil is ready, drop a small pinch of flour into the oil. If it sizzles immediately, the oil is hot enough for frying.
5. Fry the Chicken:
- Carefully add the chicken pieces to the hot oil, skin-side down. Don’t overcrowd the pan; you may need to fry in batches.
- Fry the chicken for 12-15 minutes on each side, or until the coating is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.
- You can also fry the chicken on medium heat to ensure the inside cooks properly without burning the crust.
6. Drain the Chicken:
- Once the chicken is done, carefully remove it from the oil and place it on a plate lined with paper towels to drain any excess oil.
7. Serve:
- Serve the spicy Southern fried chicken hot with your favorite sides, like mashed potatoes, cornbread, coleslaw, or pickles for a perfect Southern meal.
Tips:
- Spice Level: Adjust the amount of cayenne pepper and hot sauce depending on how spicy you want the chicken to be. For a milder version, reduce the cayenne and hot sauce.
- Double Dipping: For extra crispy chicken, dip the chicken back into the marinade after the first coat and then into the flour for a second coating.
- Resting the Chicken: Let the fried chicken rest for a few minutes before serving to allow the juices to settle.
Enjoy your crispy, spicy Southern fried chicken!
