Spicy Buttermilk-Battered Fried Chicken

⏱ 45 mins 🍽 4 serving(s) 🏷 Chicken

This recipe yields a wonderfully crisp and spicy fried chicken, marinated in a tangy buttermilk mixture before being coated in a seasoned flour blend. The chicken is then fried until golden and cooked through. The level of heat can be adjusted to suit your preference. The process takes about 45 minutes to complete, serving four people.

Spicy Buttermilk-Battered Fried Chicken

Ingredients

  • 2 cups buttermilk
  • 3 teaspoons red pepper sauce
  • 1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • canola oil (for frying)

Method

  1. Combine the buttermilk and red pepper sauce in a shallow dish, whisking them together.
  2. Place the chicken pieces into the mixture, turning to ensure they are fully coated. Cover the dish and place it in the refrigerator for at least 2 hours, or for up to 24.
  3. In another shallow dish, mix the flour with the oregano, garlic powder, paprika, cayenne pepper, salt, and fresh ground black pepper.
  4. Take the chicken pieces from the buttermilk, a few at a time, and toss them in the seasoned flour until well coated.
  5. Dip each floured piece back into the buttermilk mixture, then coat it once more in the flour mixture.
  6. Pour canola oil into a large, heavy skillet until it reaches a depth of 1 inch.
  7. Heat the oil until it reaches 350°F, using a deep-fry thermometer to check the temperature.
  8. Gently place the chicken pieces into the hot oil in a single layer, starting with the skin side down.
  9. Fry for about 4 minutes, then carefully turn the pieces over to cook the other side for another 4 minutes.
  10. Continue turning the chicken, frying for a total of about 15 minutes until it is evenly golden brown, crisp, and cooked through. The internal temperature should be 170F for breast meat and 180F for dark meat.
  11. Use tongs to remove the cooked chicken from the skillet.
  12. Transfer the chicken to a plate lined with paper towels to drain off any excess oil. Serve it warm or at room temperature.

Nutrition (per serving)

Sodium2207900 mg

Recipe details

CategoryChicken
AuthorChristmas Carol