Crispy Spicy Buttermilk Fried Chicken cravings hit hard sometimes, right? There I was, staring down a boring fridge, desperate for something satisfying. I almost caved and ordered takeout, but then—lightbulb—why not whip up the ultimate homemade version? If you get the urge for comfort food too, trust me, this is what you want sizzling on your stove. On nights when I want something cozy, I rotate between this and my go-to chicken mushroom soup (seriously, try it). Need a baked option? I’ve got crockpot chicken recipes for those, too.
Tips for making fried chicken
Alright, let’s get real: frying chicken at home freaks some folks out. Oil splatters, breading falls right off, the meat is either dry as the desert or basically raw. Yep, I’ve had plenty of disasters. But after loads of trial, error, and near-meltdowns, I’ve found some easy tricks. The biggest one? If you want flavorful crispy spicy buttermilk fried chicken, don’t rush the process. Letting the chicken soak gives it flavor all the way through. Plus, let your chicken come to room temp before frying—hot oil and cold meat do not get along.
One more must: don’t crowd your pan. Seriously. Stuffing too many pieces in at once is a sure way to soggy-ville. Give them space! And keep your oil hot: drop a bread crumb in, if it sizzles, you’re good. Last pro tip for crunch? Rest the chicken on a wire rack after frying, not paper towels. Keeps it crispy for that five-star restaurant vibe.
“I’ve tried so many fried chicken recipes, but this one nailed it. Perfect crunch, juicy inside, just spicy enough. Family asks for it every week!”
Soak It Up: Brining To Maximize Flavor
If you’ve never brined your chicken, wow—you’re missing a hack so good it almost feels like cheating. The buttermilk brine is more than just a dip; it soaks into every nook of the chicken, making everything ridiculously juicy. It’s not hard, promise. Mix buttermilk with hot sauce, salt, pepper, and a little pickle juice if you’re feeling bold. Drop your chicken in, cover, and toss it in the fridge for at least four hours, but overnight is, well, chef’s kiss.
When you use this step, every bite has that crave-worthy tangy heat. The buttermilk helps break down the chicken just enough so it cooks up all tender. Never skip it. It’s the behind-the-scenes magic, and honestly, tastes even better than half the local spots.
Key Ingredients Needed
Having everything prepped makes the frying a breeze. Here’s what you actually need for flavorful crispy spicy buttermilk fried chicken:
- Chicken: Drumsticks, thighs, breasts—pick your favorites. I lean dark meat.
- Buttermilk: Don’t substitute if you want the classic taste.
- Hot Sauce: For bite! I like Louisiana, but do you.
- Seasonings: Salt, pepper, paprika, garlic and onion powders, cayenne if you’re brave.
- Flour: Regular all-purpose, nothing fancy.
- Cornstarch: My secret for that extra crunch.
- Oil for frying: Vegetable or peanut oil does the trick.
- Pickle juice: Sounds wild, but totally worth it if you’ve got some.
Simple stuff, but don’t skimp on spices. That’s where the flavor explodes.
What is the difference between Southern Fried Chicken & Soul Food Fried Chicken?
Okay, so everyone’s grandma thinks theirs is the right way—mine sure does. But Southern fried chicken and soul food fried chicken aren’t exactly the same. Both are fried up golden, but soul food puts a deeper spin on spice and seasoning, usually more robust, sometimes hotter. Southern styles are a little lighter, focusing on crunch, maybe not as much heat or seasoning complexity.
Back in my college days, I lived with a roommate from Alabama. She dunked her chicken in buttermilk and flour, simple as that. My family? We went all-in with a flavor-packed soak, spices in the flour, even a splash of pickle juice. So, yeah, both are delicious. But if you want spicy flavor clinging to every bite, soul food fried chicken is the way to go.
If you’re also craving bold, punchy, and cozy dinner ideas, check out my chicken corn chowder recipe or try a twist with this flavorful Thai chicken soup.
Storage & Reheating Recommendations
Leftovers? Ha, good luck—mine never last. But if you do wind up with them, make sure you let that flavorful crispy spicy buttermilk fried chicken cool before storing. Toss it in an airtight container lined with paper towels (those soak up extra grease).
Fridge-life for fried chicken is about 3 days. When you want to bring it back to life, don’t even think about the microwave! That ruins the crunch. Instead, pop the chicken in a 375°F oven on a rack for 10-15 minutes. When it’s sizzling and crisp again, it’s ready. Honestly, sometimes it tastes even better as leftovers, which feels a little magical, if you ask me.
Serving Suggestions
Want your meal to be extra? Here are my top extras:
- Pile it on fluffy white bread. Let that spicy juice soak in.
- Pair with a tangy slaw or pickled veggies to cut the richness.
- Slather your favorite hot honey or even a drizzle of ranch for dipping.
- Serve up with mashed potatoes and gravy for the full “Sunday supper” feel.
Common Questions
Can I make this flavorful crispy spicy buttermilk fried chicken gluten free?
Try swapping regular flour for your favorite gluten free blend and skip the cornstarch, or use a GF variety. Still crunchy!
Is there a way to make it less spicy?
Totally! Just cut back on the hot sauce or skip the cayenne. The buttermilk will still give great flavor.
Do I really need buttermilk?
It’s the magic, but if you’re in a pinch, mix milk with a splash of lemon juice or vinegar and let it sit for five minutes.
Can I air fry instead of deep frying?
Sort of! It won’t be exactly the same, but spray those pieces with oil before air frying at 400°F for 20-25 minutes, flipping halfway.
How do I tell if my oil is hot enough?
Drop in a little flour—if it sizzles right away, you’re good to go.
Go Ahead, Treat Yourself Tonight!
There’s really nothing like homemade flavorful crispy spicy buttermilk fried chicken. With a little patience, the right soak, and a hot pan, you’ll crush those cravings at home. If you loved these tips, check out some awesome guidance from Spicy Buttermilk Fried Chicken | Queenslee Appétit and maybe up your game with this Crispy Spicy Buttermilk Fried Chicken Recipe | Meiko and The Dish for more flavor ideas. Go on—your kitchen is about to smell better than any restaurant, and honestly, you’ve earned it!
Crispy Spicy Buttermilk Fried Chicken
Ingredients
Method
- In a large bowl, combine buttermilk, hot sauce, salt, pepper, and pickle juice.
- Add chicken pieces, cover, and refrigerate for at least 4 hours, preferably overnight.
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, and cayenne pepper.
- Remove chicken from the brine and let excess liquid drip off.
- Dredge each piece in the flour mixture until fully coated.
- Heat oil in a deep pot over medium-high heat. Test with a bread crumb; if it sizzles, the oil is ready.
- Fry chicken pieces in batches, making sure not to crowd the pan, for 12-15 minutes or until golden brown and cooked through.
- Remove chicken and rest on a wire rack to keep it crispy.
