Best 6 Spicy Buttermilk Fried Chicken Recipes

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Are you craving a tantalizing culinary experience that sets your taste buds ablaze? Look no further than the delectable "Spicy Buttermilk Fried Chicken" recipe! Embark on a culinary adventure that promises an explosion of flavors that will leave you begging for more. This dish artfully combines the richness of buttermilk with the fiery kick of spices, culminating in a crispy, golden-brown masterpiece that tantalizes your palate with every bite. Prepare to indulge in a symphony of flavors that will transport you to a realm of culinary bliss.

Let's cook with our recipes!

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN



Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

  • In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
  • In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  • In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
  • Enjoy!

SPICY FRIED CHICKEN WITH BUTTERMILK GRAVY



Spicy Fried Chicken With Buttermilk Gravy image

This recipe is off a recipe card I got at a grocery store. It says that the recipe is from Mississippi Memories by Rick Rodgers, Delta Queen Steamboat Company. This recipe recaptures the sumptuous, southern eating traditions found on grand riverboats. This is southern fried chicken...kicked up a notch! Prep time does not include the chicken soaking time.

Provided by QueenJellyBean

Categories     Whole Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 cups buttermilk, divided
2 garlic cloves, crushed through a press
1 teaspoon hot pepper sauce
2 (3 1/2 lb) whole chickens (each cut into 8 pieces)
2 cups vegetable oil
2 cups flour
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (to taste)
1 1/2 teaspoons salt
1 1/2 cups milk
salt and pepper, to taste
hot pepper sauce, to taste

Steps:

  • In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
  • Preheat oven to 400 degrees.
  • In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
  • In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
  • Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
  • Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
  • Transfer chicken to baking sheet. Repeat with remaining chicken.
  • Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
  • Bake chicken 20-25 minutes.
  • Transfer to paper towel lined baking sheet.
  • Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
  • Whisk in 1 cup buttermilk and heat;do not boil.
  • Season with salt and pepper and pepper sauce to taste.
  • Transfer chicken to a platter.
  • Serve with potatoes and gravy.

BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE



Buttermilk Fried Chicken With Spicy Honey Drizzle image

We just love the crispiness of this buttermilk fried chicken recipe. Soaking the chicken in buttermilk tenderizes the meat and makes the final outcome very moist. Frying in a cast iron skillet is just like how grandma used to make it. The spicy honey drizzle on top is the perfect complement to the savory chicken. Serve with...

Provided by Mary Lundschen

Categories     Chicken

Number Of Ingredients 9

1 fryer cut up or your favorite chicken pieces, bone in (about 4 lbs.)
2 c buttermilk
2 c all-purpose flour
1 tsp salt
1/4 tsp cayenne
2 tsp dry mustard
1 1/2 tsp garlic powder
2 Tbsp paprika
2 c Crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep

Steps:

  • 1. Remove skin.
  • 2. Rinse and pat dry. Salt & pepper pieces.
  • 3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
  • 4. Shake bag to coat chicken.
  • 5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
  • 6. Then back into the flour and shake bag to coat.
  • 7. Remove chicken from bag, shaking off excess flour.
  • 8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
  • 9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
  • 10. When the chicken is fried, drain on paper towels.
  • 11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
  • 12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
  • 13. Warm in the microwave.
  • 14. Lightly drizzle over pieces of chicken. Finger-lickin' good.

SPICY BUTTERMILK FRIED CHICKEN



Spicy Buttermilk Fried Chicken image

This comes from a special BHG publication called "Chicken". I really like fried chicken and I love spicy, so this is one of my favorites when I'm looking for something easy and comforting. The original amount of spices called for makes this dish so-so spicy, so I double the cayenne (original recipe calls for 1/2 tsp). Cooking time includes time to marinate.

Provided by hepcat1

Categories     Chicken

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs meaty chicken pieces
1 cup buttermilk
1 tablespoon bottled hot pepper sauce
1/2 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
shortening or cooking oil, for deep frying

Steps:

  • Skin chicken if desired.
  • Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
  • Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
  • Drain chicken in a colander until well drained; discard buttermilk mixture.
  • Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
  • Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
  • Carefully place chicken, meaty sides down, in hot shortening/oil.
  • Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
  • Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
  • Remove chicken from skillet and drain well.

Nutrition Facts : Calories 473.7, Fat 26.8, SaturatedFat 7.8, Cholesterol 131.8, Sodium 860.3, Carbohydrate 19.3, Fiber 0.8, Sugar 3.1, Protein 36.4

SPICY BUTTERMILK FRIED CHICKEN RECIPE - (4.2/5)



Spicy Buttermilk Fried Chicken Recipe - (4.2/5) image

Provided by Treebs

Number Of Ingredients 10

3 cups buttermilk
1/4 cup Original TABASCO® brand
Pepper Sauce
3 teaspoons salt, divided
1 (2 1/2 to 3 pound) chicken, cut up into 8
pieces 2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Canola oil for deep frying

Steps:

  • 1.Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours. 2.Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes. 3.Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F. 4.Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.

SPICY BUTTERMILK FRIED CHICKEN



SPICY BUTTERMILK FRIED CHICKEN image

Categories     Marinade     Chicken     Fry

Yield 4 servings

Number Of Ingredients 14

2 cups buttermilk
1/4 cup hot sauce
3-4 lb. cup up chicken
3 cups seasoned bread crumbs
1 t salt
1/2 t freshly ground pepper
3 lg eggs, lightly beaten
oil
PAN GRAVY:
1/2 yellow onion, chopped
1 c chicken broth
2 T cornstarch
1/4 c water
S&p

Steps:

  • In large, shallow dish combine buttermilk and hot sauce. Add chicken. Cover and marinate in refrigerator one hour. Preheat oven to 375. Combine bread crumbs, S&P in med bowl. Place eggs in shallow bowl. Dip chicken in crumbs, then in egg, then in crumbs again. Heat 2" oil. Fry chicken until brown on all sides, but not cooked through. Place in shallow baking dish. Bake until no longer pink in center, about 20-30 min. GRAVY: Pour off oil from pan, leaving browned bits. Add onion and broth. Cook until onions are tender. Stir together cornstarch and water and stir into pan. Thicken and season with S&p.

Tips:

  • To achieve the best flavor, use fresh buttermilk and high-quality chicken. Organic, free-range chicken is ideal.
  • Make sure the buttermilk marinade is well seasoned with herbs and spices. This will impart flavor to the chicken.
  • Don't overcrowd the chicken in the frying pan. This will prevent it from cooking evenly.
  • Use a thermometer to ensure that the chicken is cooked to an internal temperature of 165°F (74°C).
  • Serve the chicken immediately with your favorite sides, such as mashed potatoes, coleslaw, or macaroni and cheese.

Conclusion:

This spicy buttermilk fried chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. The buttermilk marinade helps to keep the chicken moist and tender, while the spicy coating gives it a flavorful crunch. Serve this chicken with your favorite sides for a meal that everyone will enjoy.

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