Spicy Fried Chicken Recipe – American Special
Spicy Fried Chicken is an iconic American dish known for its crispy, flavorful crust, juicy interior, and just the right amount of heat. This Spicy Fried Chicken Recipe features chicken soaked in a spicy buttermilk marinade, dredged in a seasoned flour coating, and fried until golden and crackling. Whether for game days, family dinners, or a satisfying comfort food feast, this recipe delivers that classic Southern charm and fiery kick in every bite.
- Prep Time20 min
- Cook Time25 min
- Total Time45 min
Spicy Fried Chicken Recipe Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
How to make Spicy Fried Chicken Recipe:
Marinate Chicken: Place chicken pieces in a bowl and cover with buttermilk. Refrigerate for at least 30 minutes, or overnight for best results.
Prepare Coating: In a large bowl, mix flour with paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
Dredge Chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, pressing the flour onto the surface to coat thoroughly.
Heat Oil: In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Fry Chicken: Fry chicken pieces in hot oil for about 12-15 minutes per side, or until golden brown and cooked through. Adjust heat as needed to maintain oil temperature.
Recipe Notes :
Use bone-in, skin-on chicken pieces such as thighs, drumsticks, and wings for better flavor and moisture.
Brine or soak the chicken in a spicy buttermilk mixture (with hot sauce, paprika, and chili powder) for several hours to tenderize and infuse flavor.
Mix flour with cornstarch or add baking powder for extra crispiness in the crust.
Maintain frying oil temperature around 175–180 °C (350–360 °F) to avoid burning the coating or undercooking the chicken.
Fry in batches to avoid overcrowding, which can drop oil temperature and cause soggy crust.
Drain cooked chicken on a wire rack instead of paper towels to preserve crispiness.
Rest the chicken briefly after frying to allow juices to redistribute.
