Get ready to tantalize your taste buds with our Spicy Southern Fried Chicken recipe! This irresistible dish features juicy chicken pieces coated in a crispy, golden-brown crust infused with a perfect blend of herbs and spices. Whether served hot or cold, this Southern favorite is sure to become a staple in your kitchen. Follow along as we guide you through the steps to create this mouthwatering comfort food classic.
Ingredients:
For the Chicken:
- 1 whole chicken, cut into pieces, or 3-4 lbs (1.4-1.8 kg) chicken pieces (such as thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (adjust to taste for desired level of spiciness)
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil, for frying
For the Spicy Coating:
- 1/2 cup hot sauce (such as Louisiana-style hot sauce)
- 1/4 cup melted butter
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
Instructions:
- Marinate the Chicken:
- Place the chicken pieces in a large bowl and pour the buttermilk over them, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight to tenderize the chicken.
- Prepare the Spicy Coating:
- In a separate bowl, whisk together the hot sauce, melted butter, paprika, garlic powder, onion powder, and cayenne pepper until well combined. Set aside.
- Coat the Chicken:
- In a shallow dish or large zip-top bag, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the spices.
- Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off.
- Dredge each chicken piece in the seasoned flour mixture, pressing gently to adhere the coating. Shake off any excess flour.
- Fry the Chicken:
- In a large, heavy-bottomed skillet or Dutch oven, heat enough vegetable oil to cover the bottom of the pan to a temperature of 350°F (175°C).
- Carefully place the coated chicken pieces in the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for 10-12 minutes per side, or until the coating is golden brown and crispy and the internal temperature reaches 165°F (75°C) for white meat or 175°F (80°C) for dark meat.
- Remove the fried chicken from the oil using tongs and transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Coat with Spicy Sauce:
- While the chicken is still hot, brush each piece generously with the prepared spicy coating mixture, ensuring an even coating on all sides.
- Serve and Enjoy:
- Serve the Spicy Southern Fried Chicken hot, garnished with fresh herbs if desired. Enjoy this crispy and flavorful comfort food classic with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Astuces (Tips):
- For extra crispy chicken, allow the coated chicken pieces to rest on a wire rack for 10-15 minutes before frying to allow the coating to set.
- If you prefer a milder version, reduce the amount of cayenne pepper in both the coating mixture and the spicy sauce.
- Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to restore crispiness.
With its crispy exterior and juicy interior bursting with spicy flavor, this Spicy Southern Fried Chicken recipe is sure to become a family favorite. Whether served as a comforting dinner or a crowd-pleasing party dish, this classic Southern comfort food will leave everyone craving more. So roll up your sleeves, heat up the oil, and get ready to enjoy a taste of the South right in your own kitchen!
