Name: Crispy Spicy Buttermilk Fried Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, breasts, or wings); 2 cups buttermilk; 2 cups all-purpose flour; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; Vegetable oil, for frying

Hey y'all! If you're craving the ultimate comfort food with an irresistibly crunchy coating and juicy, flavorful meat, you have to try this Crispy Spicy Buttermilk Fried Chicken. It's seasoned just right for a little kick, perfectly golden on the outside, and so tender on the inside you'll find yourself reaching for seconds (and thirds!). From family dinners and casual get-togethers to Game Day feasts, this recipe packs maximum taste for any occasion. Let's get cooking!

Why You'll Love This Crispy Spicy Buttermilk Fried Chicken

Incredibly crunchy crust locks in every drop of juicy flavor.
The tangy buttermilk marinade ensures tender, flavorful chicken every time.
Customizable heat level—from mild to extra spicy, make it your own.
Perfect for leftovers and meal prep—it reheats beautifully and stays crispy.
Kid-friendly and crowd-pleasing for any occasion!

Ingredients for Crispy Spicy Buttermilk Fried Chicken

3 lbs chicken pieces (drumsticks, thighs, breasts, or wings)
2 cups buttermilk
2 tablespoons hot sauce (like Frank’s RedHot or your favorite)
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 cups all-purpose flour
½ cup cornstarch
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper (use ½ teaspoon for less heat)
1 teaspoon dried oregano
Vegetable oil, for frying (at least 2–3 qt for deep frying)

How to Make Crispy Spicy Buttermilk Fried Chicken

1. Marinate the Chicken in Spicy Buttermilk

In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon salt, and ½ teaspoon black pepper.
Add chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

2. Prepare the Crispy Coating

In a separate bowl, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, remaining salt, and black pepper.

3. Coat the Chicken

Remove chicken from marinade, allowing excess buttermilk to drip off.
Dredge thoroughly in the seasoned flour mixture, pressing firmly so the coating sticks well. For extra crunch, dip each piece back in the buttermilk, then in the flour again for a double coating.

4. Fry to Perfect Crispiness

Heat the vegetable oil in a heavy-bottomed Dutch oven or deep fryer to 350°F (175°C). Use a thermometer for accuracy (learn more about deep frying safety).
Fry chicken in batches, 10–14 minutes per batch depending on size and thickness, turning occasionally until golden brown and an instant-read thermometer registers 165°F (74°C) in the center.
Drain fried chicken on a wire rack set over a baking sheet to keep it crispy.

Notes for Crispy Spicy Buttermilk Fried Chicken

For the crispiest chicken, don’t overcrowd the fryer—work in batches so temperature stays consistent.
If buttermilk isn’t available, you can make your own with milk and lemon juice—here's how.
Letting the coated chicken rest for 10–15 minutes before frying helps firm up the crust for extra crunch.

Variations on Spicy Buttermilk Fried Chicken

Chicken Tenders: Use chicken strips for faster cooking—perfect for kids or appetizers.
Oven-Fried Version: Bake breaded chicken on a wire rack at 425°F (220°C) for 30–35 minutes, spraying with oil halfway.
Herbed Coating: Add 2 tablespoons chopped fresh herbs (parsley, thyme) to the flour mixture for a fresh twist.

Equipment Needed for Crispy Spicy Buttermilk Fried Chicken

Large mixing bowls
Whisk
Dutch oven or deep fryer
Kitchen thermometer
Wire rack and baking sheet
Tongs
Paper towels

Storage Instructions for Crispy Spicy Buttermilk Fried Chicken

Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. For best results, reheat in a 400°F (200°C) oven for 10–12 minutes to revive that crispy exterior. Fried chicken can also be frozen for up to 2 months—reheat from frozen as above for maximum crunch.

Serving Suggestions & Pairings for Buttermilk Fried Chicken

Classic sides: creamy coleslaw, buttery mashed potatoes, or fluffy buttermilk biscuits.
Serve with sweet-and-spicy dipping sauces—honey sriracha or ranch are crowd favorites.
Add to sandwiches or sunny summer picnics for extra deliciousness.

Pro Tips for Ultimate Crispy Spicy Buttermilk Fried Chicken

Always use a thermometer to monitor oil temperature—you want 350°F (175°C) for a shatteringly crisp crust (see more frying tips).
For extra juicy chicken, marinate overnight; plan ahead to maximize tenderness and flavor.
Let excess oil drain on a wire rack (not paper towels) so your coating stays super crispy and not soggy.

FAQ: Crispy Spicy Buttermilk Fried Chicken

Can I use boneless chicken instead of bone-in pieces?: Absolutely! Just reduce frying time to about 6–8 minutes depending on thickness.
Is this recipe spicy?: It's got a warm kick, but you can easily adjust the cayenne or hot sauce for your preferred heat level.
Can I reuse the frying oil?: Yes! Strain the oil to remove crumbs, let it cool, and store up to 1 week to reuse for another batch of fried foods.

Now you’ve got everything you need to master the Crispy Spicy Buttermilk Fried Chicken everyone will be raving about. Happy frying!

Crispy Spicy Buttermilk Fried Chicken