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Overhead shot of crispy spicy fried chicken piled on a plate with crunchy coating
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5 from 2 votes

Spicy Fried Chicken

Crispy Spicy Fried Chicken with a buttermilk chipotle marinade and seasoned flour coating. Fried to golden brown and full of heat.
Prep Time1 hour
Cook Time30 minutes
Marinating Time6 hours
Total Time7 hours 30 minutes
Course: Main Course
Cuisine: Southern
Servings: 8 servings
Calories: 369kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Spicy Chicken Marinade

  • 2 cups buttermilk
  • 2 adobo chipotle peppers in sauce
  • 1/4 cup tabasco sauce
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 chicken pieces a mix of wings, legs, thighs, and breasts

To Fry Chicken

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tbsp kosher salt
  • 1/2 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 2 tsp buttermilk
  • Vegetable oil for frying

Instructions

  • Add buttermilk, chipotle peppers, Tabasco sauce, Worcestershire sauce, salt, and pepper to a heavy-duty blender or food processor and process until smooth.
  • Pour the marinade into a large bowl, then add the chicken, making sure to completely submerge it. Cover and refrigerate for 5-6 hours. Remove from the fridge when ready to fry and let come to room temp for about 30-40 minutes.
  • When ready to fry, add flour, cornstarch, salt, paprika, onion, garlic powder, Italian seasoning, black pepper, and cayenne to a plastic bag and shake together until combined.
  • Next, drizzle buttermilk into the flour mixture and use a fork to mix it in to create crumbs.
  • Using tongs, remove one piece of chicken at a time and add to the flour bag. Coat thoroughly, shake off excess, then set on a parchment paper-lined baking sheet. Repeat until all pieces are on the tray, then add to the refrigerator for 20 minutes.
  • Add vegetable oil to a cast iron skillet or dutch oven about ¾ inch deep and heat to 350 degrees.
  • Remove chicken from the refrigerator and let it get back to room temperature for 10 minutes then add a few at a time to oil making sure you don’t overcrowd the pan. Fry for 13-15 minutes turning chicken halfway. To make sure chicken is done, check for a golden brown crunchy exterior and an internal temperature of 165 degrees.
  • Remove and drain on paper towels. Add chicken to a preheated oven to stay warm while you complete the rest of the components.

Notes

How to Store

  • Fridge: Let the chicken cool, then store it in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Wrap pieces tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Reheat in a 375°F oven for about 10 to 15 minutes until hot and crispy again. You can microwave it, but the crunch won't be the same.

Nutrition

Calories: 369kcal | Carbohydrates: 21g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 954mg | Potassium: 372mg | Fiber: 1g | Sugar: 4g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 96mg | Iron: 2mg