Spicy Fried Chicken Recipe
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.
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.