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I made this Spicy Buttermilk Fried Chicken on Instagram a few days ago and received quite a few requests for details, so here we are. There is an accompanying YouTube tutorial on my channel as well if you’d like to check that out.
Before we get into the recipe, I wanted to cover some basic things to keep in mind while frying (bone-in) chicken…
Things to Note:
Season every layer. Everything deserves flavor! Not just the skin, not just the flour. Make sure there is salt in your brine so it gets into the meat. You ever bit into a piece of chicken that was amazing outside, but tasted like nothing inside? That’s no bueno. I mean unless you’re into that. I enjoy overcooked chicken myself, so this is a judgment-free zone.
Pay attention to the oil temperature. Are you having issues with your chicken browning before the inside is cooked through? Or the exterior isn’t getting crispy? Or maybe the final result is greasy af? It’s your oil temperature – and not just in the beginning, but throughout the process.
Your oil should be around 360℉ when you begin. The oil temperature will drop as you add in raw chicken, and it’s up to you to maintain it, ideally around 315℉.
A frying thermometer is really the only way to know for sure, until you have enough practice under your belt (and even then). A deep fryer is always an option, too.
Is it done? If you’re not sure, neither am I. Yeah, it looks done, but that doesn’t mean anything. It floated to the top but that doesn’t mean anything either.
Over the years I’ve been able to develop some weird sixth sense that lets me just know when my chicken is finished, but until that happens for you use a thermometer (you’re looking for 165℉).
Alternatively, you can cut it open and check or pray to whatever you believe in and take a bite (pls don‘t do that last one).
You have an oven. Not only can you use your oven to keep the chicken warm at 200℉ while frying the rest but you can use it to finish chicken that has already browned to your liking but is not quite done inside.
Just put the temp on 350℉ and tent the chicken with foil so the color doesn’t deepen, and pop it in for 10-20 minutes.
OK I’m done now. I hope you love this Spicy Buttermilk Fried Chicken recipe. If you have any questions, ask away, and if you’re interested in a chicken dish from the south with vastly different flavors try my Roasted Chicken with Okra and Tomatoes.
Chicken brined in buttermilk and hot sauce, then dredged in a spicy egg wash and a spicy flour mixture and fried to perfection.
1 3-5 lb whole chicken (cut into 8 pieces)
quart * 1 Quart Buttermilk
1 tablespoon poultry seasoning (I use Brass Cuisine’s Chicken Seasoning)
1/2 cup Texas Pete Hot Sauce
oil for frying
2 1/2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking soda
1 tablespoon paprika
1 tablespoon cayenne pepper
2 tablespoons Texas Pete Dust Seasoning
1/2 tablespoon turmeric
1/2 tablespoon ground mustard
1/2 tablespoon poultry seasoning
2 large eggs
1/2 cup buttermilk
1/4 cup Texas Pete Original Hot Sauce
1 teaspoon poultry seasoning
Place your chicken pieces in a large bowl and season with poultry seasoning.
Pour in the Texas Pete, followed by enough buttermilk to cover. Stir to combine and refrigerate for at least an hour, but no more than 12.
Remove chicken from fridge and drain off brine. Arrange chicken pieces on a wire rack over a baking sheet and use paper towels or a clean kitchen towel to pat the skin dry on both sides. Tent loosely with foil and place back in the fridge for at least an hour.
Make your seasoned flour by whisking together those ingredients in a large bowl. Make your egg wash in a separate bowl.
Lightly coat in flour, then dip in egg wash. Let the excess drip off before returning back to flour. Cover with flour and press into the skin to adhere.
After all the chicken is coated, set aside to rest for about 1/2 an hour.
Pour oil into a deep dutch oven, until it comes up the sides just less than halfway. Preheat over medium-high to 360℉.
When the oil is ready, add your chicken in a single layer, only a few pieces at a time. Monitor the oil temperature: it should stay at around 315℉ while frying.
When the chicken has begun to brown, turn it over, and allow to continue cooking. A rough estimate for how long it will take to fry is about 15-20 minutes for each batch, but it varies greatly.
When the chicken has reached just over 160℉ internally, remove to a clean wire rack over a baking sheet to drain. Keep warm in a 200℉ oven until ready to serve.
Drizzle with warm honey, if you’re into that kinda thing.