Welcome to a Southern classic with a spicy twist! This Southern Spiced Crispy Chicken recipe is all about juicy, flavorful chicken with a perfectly crispy coating. Perfect for family dinners or gatherings, this dish is sure to become a household favorite.
The star of our dish is, of course, the chicken thighs. Their higher fat content keeps them juicy while frying. Soaking them in buttermilk not only tenderizes the meat but also helps the coating stick better. The combination of flour and cornstarch in the breading ensures a super crispy texture. We spice things up with paprika, cayenne pepper, garlic powder, and onion powder for a flavorful kick. Don’t forget the salt and black pepper — they balance the flavors and enhance the taste. Finally, vegetable oil is used for frying because of its neutral flavor and high smoke point.
This chicken pairs perfectly with classic Southern sides like coleslaw, mashed potatoes, or cornbread. For a refreshing contrast, serve it with a crisp green salad or a tangy pickle on the side.
Start by soaking your chicken thighs in buttermilk. This step is essential for both flavor and tenderness. Let them sit in the buttermilk for at least two hours, but if you’re planning ahead, overnight is even better.
Next, prepare your breading. In a large bowl, combine the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir well to ensure everything is evenly distributed.
Heat your vegetable oil in a deep fryer or a large, heavy pot until it reaches 350°F (175°C). While the oil is heating, take each piece of chicken out of the buttermilk, letting excess drip off, and dredge it in the flour mixture. Make sure every inch is covered for that perfect crispy coating.
Carefully place the chicken into the hot oil. Fry in batches, giving each piece enough space to cook evenly. Overcrowding the pot will lower the oil’s temperature and lead to soggy chicken. Fry each batch for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy.
Once done, remove the chicken and place it on a wire rack to drain off excess oil. This keeps the bottom from getting soggy and ensures all-around crispiness.
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