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Spicy Buttermilk Fried Chicken

Spicy Buttermilk Fried Chicken with a Crispy Twist

Enjoy the crispy, flavorful delight of Spicy Buttermilk Fried Chicken, a Southern-inspired recipe that brings heat and comfort to your table.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 12 wings Chicken Feel free to use thighs or drumsticks as desired.
  • 8 drumsticks Chicken Feel free to use thighs or wings as desired.
For the Marinade
  • 2 cups Buttermilk Substitute with yogurt or diluted dairy-free alternative if needed.
  • 1 tsp Watkins Organic Paprika Consider using smoked paprika for added flavor.
  • 0.5 tsp Watkins Organic Onion Powder Garlic powder is a good substitute.
  • 0.5 tsp Watkins Organic Black Pepper Fresh ground black pepper can be used.
  • 0.5 tsp Watkins Organic Mediterranean Sea Salt Table salt can be used, but taste may vary.
For the Coating
  • 2.5 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1-2 tsp Watkins Organic Red Pepper Flakes Adjust based on your spice preference.
  • 1.5 tsp Watkins Organic Dried Thyme Fresh thyme can intensify the flavor.
For Frying
  • Canola Oil Vegetable or peanut oil can be used.

Equipment

  • deep pot
  • Whisk
  • mixing bowls
  • Tongs
  • Deep-fry thermometer
  • Cooling rack

Method
 

Preparation
  1. In a large bowl, whisk together buttermilk, paprika, onion powder, black pepper, and salt until combined. Add the chicken and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
  2. In another bowl, combine flour, black pepper, red pepper flakes, paprika, onion powder, dried thyme, and salt. Mix well to ensure even spice distribution.
  3. Heat enough canola oil in a deep pot over medium-high heat until it reaches 350°F (176°C).
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture and let rest for 3-5 minutes.
  5. Fry 3-4 pieces of chicken in the hot oil for 10-14 minutes, or until golden brown and internal temperature reaches 165°F (73°C).
  6. Remove chicken and place on a cooling rack. Let rest for about 10 minutes before serving to maximize flavor and tenderness.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 34gProtein: 32gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For best results, marinate overnight and ensure oil temperature is consistent during frying for optimal crispiness.

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