Spicy Southern Fried Chicken is a classic comfort food that brings a delicious kick to your table. With its crispy golden exterior and juicy, tender meat, this dish is sure to be a hit. Perfect for gatherings, this recipe combines traditional Southern flavors with just the right amount of heat.
Chicken pieces: Use a mix of thighs, drumsticks, and breasts for a variety of textures and flavors. Opt for skin-on pieces for the best results.
Buttermilk: Acts as a tenderizer and helps the flour stick to the chicken, creating a crispy crust.
All-purpose flour: The base for the crunchy coating. Seasoned to perfection, it makes the chicken irresistibly crispy.
Cayenne pepper: Adds a spicy kick. Adjust the amount to match your heat tolerance.
Garlic powder and onion powder: Provide depth and savory notes that enhance the chicken's flavor.
Paprika: Offers mild sweetness and color, balancing the spices beautifully.
Salt and black pepper: Essential for bringing out all the flavors in the dish.
Vegetable oil: Ideal for frying due to its high smoke point. Ensures the chicken cooks evenly and achieves the perfect golden crust.
Pair this spicy fried chicken with classic Southern sides like coleslaw, cornbread, or mashed potatoes. For a fresh twist, serve it alongside a tangy cucumber salad or a chilled watermelon feta salad. A drizzle of honey or a squeeze of fresh lemon can also brighten up the flavors.
Start by preparing the marinade. In a large bowl, whisk together the buttermilk and eggs. This mixture will help tenderize the chicken and keep it juicy during frying. Submerge the chicken pieces in the marinade, ensuring they're fully coated, and let them sit for at least an hour. If you have the time, a longer soak in the fridge, up to overnight, will make them even better.
In another bowl, prepare the seasoned flour by combining all-purpose flour, cayenne pepper, garlic powder, onion powder, paprika, salt, and black pepper. Mix well so the spices are evenly distributed.
Take each chicken piece out of the marinade, allowing excess to drip off, and dredge it in the seasoned flour. Press the flour onto the chicken to ensure a thick, even coating. This step is crucial for a crispy result.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain the temperature, as too hot will burn the outside before the inside cooks, while too cool will make the chicken greasy.
Fry the chicken in batches, careful not to overcrowd the pan, which can lower the oil temperature. Cook each piece for about 10-12 minutes per side, turning occasionally, until they are golden brown and cooked through. Check for doneness with a meat thermometer; it should read 165°F (74°C) in the thickest part.
Remove the chicken from the oil and let it drain on a wire rack. This allows air to circulate around the chicken, keeping the crust crisp.
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