When I was growing up, my dad used to make the most amazing fried chicken. It was always crispy, juicy, and just the right amount of spicy. Over the years, I’ve tried to recreate his recipe, and after a lot of trial and error, I finally got it right. This Spicy Fried Chicken is a dish that brings back so many memories for me, and now it’s a favorite in my own home. If you’re looking for a recipe that’s both comforting and packed with flavor, this is the one. Let me show you how to make it—it’s a recipe you’ll want to keep returning to.
| Servings | Total |
| 6 | 1hr 30mins |
Where Did You Learn This Recipe?
This recipe is inspired by my dad’s famous fried chicken. He always added a little extra spice to his version, and I’ve kept that tradition alive in my kitchen. Over the years, I’ve tweaked it to make it just right, and now it’s a dish my family loves.
Why Spicy Fried Chicken?
Spicy Fried Chicken is perfect for anyone who loves bold, flavorful meals. The combination of crispy coating and spicy seasoning makes it a standout dish. It’s great for family dinners, picnics, or any occasion where you want to serve something special.
What is Spicy Fried Chicken Made of?
The chicken is coated in a seasoned flour mixture, and then fried until golden and crispy. The key ingredients include chicken pieces, flour, buttermilk, and a blend of spices like paprika, cayenne pepper, and garlic powder.
What to Have with Spicy Fried Chicken
This dish is a complete meal on its own, but you can pair it with:
- Mashed potatoes and gravy
- Coleslaw or potato salad
- Cornbread or biscuits
- Steamed green beans or collard greens
Is Spicy Fried Chicken Healthy?
Fried chicken is a treat, so it’s best enjoyed in moderation. To make it a little healthier, you can use skinless chicken and bake it instead of frying. However, for the classic version, frying is key to achieving that perfect texture and flavor.
Kitchen Equipment
- Large skillet or Dutch oven
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Paper towels (for draining)
Ingredients
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil (for frying)
Directions:
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for extra tenderness).
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pan—cook in batches if needed.
- Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack or paper towel to drain excess oil.
- Let the chicken rest for 5-10 minutes before serving.
Tips
- For extra crispy chicken, double-dip the pieces in the buttermilk and flour mixture.
- Use a thermometer to monitor the oil temperature and avoid burning the chicken.
- Let the chicken rest after frying to keep it juicy.
FAQs
Can I use boneless chicken?
Yes, boneless chicken works, but adjust the cooking time to avoid overcooking.
Can I bake the chicken instead of frying it?
Yes, bake at 400°F (200°C) for 30-40 minutes, flipping halfway through, until crispy and cooked through.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep it crispy.
Conclusion
This Spicy Fried Chicken is a timeless recipe that’s perfect for any occasion. It’s crispy, flavorful, and always a hit with family and friends. Give it a try—it might just become your new go-to dish!
MORE RECIPES
Spicy Fried Chicken Recipe
Equipment
- Large skillet or Dutch oven
- Tongs
- Mixing bowls
- Measuring cups and spoons
- Paper towels (for draining)
Ingredients
- 3-4 lbs chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1 tsp black pepper
- Vegetable oil (for frying)
Instructions
- In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for extra tenderness).
- In another bowl, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing to coat evenly.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken pieces in the hot oil, skin side down. Don’t overcrowd the pan—cook in batches if needed.
- Fry for 12-15 minutes per side, turning once, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and place it on a wire rack or paper towel to drain excess oil.
- Let the chicken rest for 5-10 minutes before serving.