Spicy Fried Chicken is the ultimate comfort food for those who like a little heat with their crunch. Juicy on the inside and irresistibly crispy on the outside, this fiery version of classic fried chicken brings bold flavors to the table. It’s the kind of dish that satisfies deep cravings – warm, crispy, savory, and just the right amount of spicy.
What sets spicy fried chicken apart is its intense seasoning. The chicken is usually marinated in a mix of buttermilk and hot sauce or spices, allowing it to soak up all that flavor before it ever hits the pan. This step not only infuses the meat with heat and tang but also keeps it tender and juicy. The crust is often seasoned with cayenne pepper, paprika, garlic powder, and black pepper, delivering a flavorful crunch in every bite.
The frying process gives the chicken its golden, crispy coating that locks in the juices. Whether cooked in a deep fryer or pan-fried in cast iron, the end result is the same: a crunchy shell that’s bold, spicy, and incredibly satisfying. It’s the kind of texture that makes that first bite unforgettable, with the perfect balance of heat and flavor layered throughout.
Spicy Fried Chicken is versatile, too. You can serve it as the star of a Southern-style meal with mashed potatoes and coleslaw, pile it onto a sandwich with pickles and slaw, or serve it with waffles for a sweet-and-spicy combo. For added flair, drizzle it with honey or hot honey to create a spicy-sweet contrast that elevates the flavor even more.
This dish is also easy to customize. Crank up the heat with extra cayenne or hot sauce, or dial it back with a cooling side like ranch or creamy potato salad. No matter how you serve it, spicy fried chicken brings bold personality to the plate.
This recipe is made by Stephane Drasher.
Ingredients
- 2 cups buttermilk
- ½ cup hot sauce
- 3 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon cayenne pepper
- 2 teaspoons garlic powder
- 3 ½ pounds Bone-In Skin-On Chicken Parts
- 2 cups all-purpose flour
- 1 tablespoon black pepper ground
- 1 tablespoon cayenne pepper
- Canola Vegetable, or Peanut Oil
Instructions
- Marinate chicken in buttermilk mixture: Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate for at least 8 hours and up to 24 in the refrigerator.
- Dredge chicken: Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder. Add a couple of pieces at a time to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
- Heat oil in a thick-bottomed pan: Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum). Heat until a pinch of flour gently sizzles when dropped in the hot oil (about 325°F), but make sure the pan is not smoking. Keep a pan lid close by in case of a grease fire.
- Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side. Flip the chicken as needed with tongs. The meat should register 165°F in the thickest part when done, using a digital thermometer.
- Remove to a rack to drain excess oil: Use tongs to remove the chicken from the pan. Place it on a rack over a cookie sheet or a platter lined with paper towels to drain the excess oil.
- Serve warm: Enjoy the fried chicken warm. If you loved the recipe, give it some stars and leave a comment below!
