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Southern Spicy Fried Chicken

Southern Spicy Fried Chicken

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    2 h 30 m
Maureen Hogan

Maureen Hogan

This one is finger-licking good! It's a keeper and a must try!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  2. Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
  3. Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  4. Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
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Reviews

EKERR19
53

EKERR19

11/6/2009

Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.

VALENZANO
43

VALENZANO

2/22/2010

This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me, but it crusted nicely and was very good.

PJ's kitchen
32

PJ's kitchen

9/2/2009

This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings.

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