This spicy southern fried chicken soaks for hours in a hot sauce buttermilk bath, then gets dredged in a bold seasoned flour that fries up craggy, crunchy, and deeply golden.
The meat stays juicy and flavorful all the way to the bone, and the coating has a steady kick of cayenne and black pepper that builds with each bite. Plan for a long soak and about 45 minutes at the stove.
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Why This Spicy Southern Fried Chicken Recipe Works
Buttermilk and hot sauce do two jobs. The acid tenderizes the meat, and the sauce carries heat deep into the chicken instead of leaving it only on the crust.
The seasoned flour has smoked paprika, garlic powder, onion powder, cayenne, and both white and black pepper, so you get layered heat instead of a single note of spice.
A single pass through the flour and a short rest on a rack let the coating hydrate and cling to the skin. That produces a craggy, crunchy crust that stays put in the fryer.
Ingredients for Spicy Southern Fried Chicken
- 3 pounds bone in, skin on chicken pieces (drumsticks, thighs, and breasts cut in half)
- 3 cups buttermilk
- 2 tablespoons cayenne pepper hot sauce
- 2 cups all purpose flour
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt
- 8 cups canola oil, for frying (about 2 inches deep)
Bone in chicken pieces. Use a mix of drumsticks, thighs, and breasts cut in half. Skin on gives the crispiest crust.
Buttermilk. Its acid and thick texture tenderize the meat and help the flour stick.
Hot sauce. A cayenne pepper hot sauce adds tang and heat. Use a milder one if you want less fire.
Seasoned flour. Smoked paprika adds color, while cayenne, white pepper, and black pepper add layered heat.
Frying oil. Canola oil handles high heat well. Use a neutral oil with a high smoke point.
How to Make Spicy Southern Fried Chicken
1. Mix the marinade Whisk the buttermilk and hot sauce together in a large bowl.
2. Soak the chicken Add the chicken and turn to coat, then cover and refrigerate for at least 4 hours or up to overnight. Do not rinse the chicken first.
3. Mix the coating Whisk the flour, smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt in a wide dish.
4. Heat the oil Take the chicken out of the fridge 20 minutes before frying so it cooks evenly. Heat 2 inches of oil in a Dutch oven to 350 degrees F.
5. Dredge the chicken Lift each piece out of the marinade, let the excess drip off, and press it into the flour on both sides. Shake off the extra and set the piece on a rack for 5 minutes so the coating sets.
6. Fry in batches Fry 3 or 4 pieces at a time, turning once, for 12 to 15 minutes, until deep golden and 165 degrees F in the thickest part, away from the bone.
7. Drain and rest Move the chicken to a wire rack and rest for 5 to 10 minutes. Keep the oil at 350 degrees F between batches.
How to Serve Spicy Southern Fried Chicken
Serve the chicken hot with macaroni salad, homemade baked beans, crispy homemade fries, or creamy mashed potatoes. Biscuits, coleslaw, and extra hot sauce also fit the plate.
How to Store and Reheat Spicy Southern Fried Chicken
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Reheat on a wire rack set over a baking sheet in an oven set to 375 degrees F for 15 to 20 minutes, until the chicken reaches 165 degrees F and the crust is crisp again. Skip the microwave, which makes the crust soft.
Tips and Variations for Spicy Southern Fried Chicken
Soak long enough. Four hours is the minimum, and overnight is even better for flavor and tenderness.
Let the excess drip. Too much buttermilk makes a gummy crust. Let each piece drip for a few seconds before dredging.
Rest after dredging. Five minutes on a rack lets the flour hydrate and cling to the skin.
Use a thermometer. Keep the oil at 350 degrees F and check the chicken at 165 degrees F in the thickest part.
Fry in batches. Crowding drops the oil temperature and makes the crust greasy.
Adjust the heat. Cut the cayenne in half for milder chicken or add more for a stronger kick.
Fry safely. Never leave hot oil unattended, and keep water away from the pot.
Handle raw chicken safely. Do not rinse raw chicken, throw out the used buttermilk, and wash your hands and tools after touching raw meat. For more detail, see the FDA safe food handling guidance.
Frequently Asked Questions About Spicy Southern Fried Chicken
How long should spicy southern fried chicken marinate?
Soak it for at least 4 hours, and up to overnight. Longer soaking gives more flavor, but do not go beyond 24 hours.
How do I keep spicy southern fried chicken crispy?
Let the coated pieces rest on a rack for 5 minutes, hold the oil at 350 degrees F, and drain the chicken on a rack instead of paper towels.
Can I bake spicy southern fried chicken instead?
Yes, though the crust will be less crunchy. Spray the coated pieces with oil and bake on a rack at 425 degrees F for 40 to 45 minutes, until 165 degrees F inside.
Why is my coating falling off?
Usually the marinade was too wet or the oil was too cool. Let the excess drip off, rest the coated pieces, and keep the oil at 350 degrees F.
What oil should I use?
Canola or peanut oil works well because both have a high smoke point. Avoid olive oil, which smokes too early.
Spicy Southern Fried Chicken
Equipment
- Dutch oven
- deep fry thermometer
- Wire rack
- Meat thermometer
- Large bowl
- Tongs
Ingredients
Main Ingredients
- 3 lb bone in skin on chicken pieces drumsticks, thighs, and breasts cut in half
- 3 cup buttermilk
- 2 tbsp cayenne pepper hot sauce
- 2 cup all purpose flour
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp white pepper
- 1 tsp black pepper
- 1 ½ tsp kosher salt
- 8 cup canola oil for frying, about 2 inches deep
Instructions
Cooking
- Marinate. Soak the chicken in the buttermilk and hot sauce for 4 hours or overnight.
- Season the flour. Whisk the flour with the spices and salt in a wide dish.
- Dredge. Press each piece into the flour, shake off extra, and rest on a rack for 5 minutes.
- Fry. Fry in 350 degrees F oil for 12 to 15 minutes until the chicken reaches 165 degrees F.
- Rest. Drain on a rack for 5 to 10 minutes before serving.
