Spicy Southern Fried Chicken Recipe
Ingredients:
- 1 whole chicken, cut into 8 pieces (legs, thighs, breasts, wings)
- 2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- ½ cup cornstarch
- 2 tablespoons paprika
- 2 tablespoons cayenne pepper (adjust for heat preference)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon hot sauce (optional)
- Peanut oil or vegetable oil for frying
Instructions:
- Marinate the Chicken: Begin by preparing your chicken pieces. Rinse and pat them dry with paper towels. In a large bowl, mix the buttermilk, eggs, and hot sauce. Place the chicken in this mixture, ensuring all pieces are fully submerged. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This marination tenderizes the meat and infuses it with flavor.
- Prepare the Seasoned Flour: In another large bowl, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, smoked paprika, black pepper, salt, thyme, oregano, and basil. The cornstarch adds extra crispiness, while the spice blend gives the chicken its characteristic kick.
- Coat the Chicken: Remove the marinated chicken from the refrigerator. Allow excess buttermilk to drip off before dredging each piece in the seasoned flour mixture. Press the flour firmly onto the chicken to create a thick, even coating. For extra crunch, dip the coated chicken back into the buttermilk mixture and dredge it in the flour again.
- Heat the Oil: Fill a deep, heavy-bottomed skillet or Dutch oven with about 2-3 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Maintaining this temperature is crucial for achieving a crispy crust without overcooking the chicken inside.
- Fry the Chicken: Fry the chicken in batches, making sure not to overcrowd the pan. Overcrowding drops the oil temperature and results in greasy chicken. Fry each piece for about 12-15 minutes, turning occasionally, until the chicken is golden brown and has an internal temperature of 165°F (75°C). The thighs and drumsticks may take slightly longer than the breasts and wings.
- Drain and Serve: Once fried, remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. This method prevents the chicken from becoming soggy. For added flavor, sprinkle a little extra salt or cayenne pepper while the chicken is still hot.
- Enjoy: Serve your spicy Southern fried chicken hot with classic sides like coleslaw, mashed potatoes, and cornbread. For a touch of sweetness, pair it with honey or a drizzle of spicy maple syrup.
This spicy Southern fried chicken recipe balances a flavorful, crispy crust with juicy, tender meat inside. The combination of buttermilk marination and a well-seasoned flour coating is key to achieving that iconic Southern taste. Whether for a family dinner or a weekend gathering, this dish is sure to satisfy your craving for crispy, spicy fried chicken
