This Spicy Fried Chicken Recipe, infused with a flavorful buttermilk brine, will surely bring the heat to your table. Fried chicken, the quintessential dish in soul food cooking, is given a spicy twist in this recipe, resulting in a perfectly juicy inside and a crispy, mouthwatering exterior. Look no further, this is the peppery kick of heat you’ve been looking for.

Need A Quick Meal Plan?

If you’re in need of a quick and effortless meal plan, consider it done! I’ve got you covered with some mouthwatering dishes that pair perfectly with this Crispy Spicy Fried Chicken recipe.

• Side: Buttermilk Biscuits
• Salad: Southern Potato Salad
• Vegetable: Creamy Coleslaw
• Drink: Peach Sweet Tea

Growing up in a home where soul food was a staple, my love for fried chicken was inevitable. Soul food fried chicken became my initiation into the world of adult cooking, and perfecting it was no easy feat. Fried chicken is the perfect vessel for playing with spices because of its multi-step preparation. And the more I grew to love making it, the spicier it became.

What I’ve learned is that creating the “perfect” spicy crispy fried chicken takes time and attention to detail. There are no shortcuts when it comes to infusing flavor to achieve outstanding fried chicken. Patience is key. So, be patient, follow my steps, and allow yourself ample time to create something truly remarkable.

Let’s start by talking about the 3 most important factors to consider when frying chicken; the brine, the spice blend and the texture.

Soak It Up: Brining To Maximize Flavor

Brining your chicken is a game-changer when it comes to creating the juiciest and most flavorful fried chicken. And in the field of brining chicken, buttermilk is the way to go! As they say, “it’s the inside that counts,” and a buttermilk brine takes care of the inside of your chicken.

Not only does the buttermilk brine add intense flavor to your chicken, but it also tenderizes the meat, making it succulent and juicy. Plus, the acidity in the buttermilk helps break down the proteins in the chicken, making it more tender and flavorful.

I recommend soaking your chicken in a buttermilk brine for at least 4 hours for maximum impact, but preferably overnight. This allows the flavors to infuse and the moisture to penetrate the meat. This extra step will take your fried chicken to the next level.

You can choose to just bring in buttermilk and spices alone but because I love a little heat, I also add a few dashes of hot sauce or teaspoons of cayenne pepper to the brine for an extra kick of flavor.

Soul food seasoning rule number one

When it comes to soul food, there’s one seasoning rule you can’t forget: season everything! It’s especially important when frying chicken, since the high heat can easily dull the flavors. To ensure maximum flavor in every bite, start by seasoning your brine with spices like smoked paprika, onion powder, garlic powder, and cayenne pepper. You can use the same seasoning blend for flour mixture.

Don’t be shy with the spices – go ahead and sprinkle with abandon because when it comes to seasoning spicy fried chicken, less is never more.

Crunch Time: Making the Crunchiest Fried Chicken

Achieving the ultimate fried chicken experience involves nailing the crust. To create that crave-worthy crunch, there are a few key tricks to keep in mind. One technique that can make a big difference is incorporating a few tablespoons of the wet brine into the dry flour coating and then pinching the flour until it forms clumps. These clumps will create the nooks and crannies for an extra-craggy crust and crunchy crust.

Another tip to keep in mind is to allow the dredged chicken to rest for a little while before frying. This can help the coating adhere more securely to the chicken and prevent it from falling off or becoming too oily during frying. By following these simple but effective tips, you’ll be well on your way to creating fried chicken with a perfectly crispy, crunchy crust that’s sure to satisfy any craving.

Key Ingredients Needed

• Spice Blend:
  • Smoked paprika: Adds a smoky and sweet flavor to the chicken.
  • Onion powder: Provides a savory and slightly sweet taste to the blend.
  • Garlic powder: Adds a pungent and slightly sweet flavor to the seasoning.
  • Kosher salt: Enhances the natural flavors of the chicken and helps to tenderize it.
  • Black pepper: Provides a spicy and earthy taste to the blend.
  • Italian seasoning: Adds a blend of herbs and spices, including oregano, thyme, and basil, for a well-rounded flavor.
  • Cayenne pepper: Provides heat and a slightly smoky flavor to the blend.
• Buttermilk Brine:
  • Buttermilk: Tenderizes the chicken, adds tangy flavor, and keeps the chicken moist while frying.
  • Louisiana Hot Sauce: Adds a tangy, spicy flavor to the brine.
  • Bone In Chicken pieces: You can use any combination of chicken parts like wings, chicken breasts (white meat), drumsticks or thighs (dark meat) for the recipe. Fry drumsticks for about 12-14 minutes, thighs for 13-15 minutes, wings for 10-12 minutes, and breasts for 15-18 minutes. To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F (74°C).
• Coating:
  • All-purpose flour: Used as the primary coating for the chicken to create the crust.
  • Cornstarch: Helps to create a crispier crust on the chicken.
  • Baking powder: Helps to create a lighter and airier crust on the chicken.
• Peanut oil: Used for frying the chicken. It has a high smoke point and a neutral flavor that won’t affect the taste of the chicken. Alternatively you can also use vegetable oil if you prefer.

How to Make the BEST Spicy Fried Chicken Recipe

See the recipe card below for detailed step-by-step instructions.

Spice Blend: In a bowl, whisk together all the spices.

• Buttermilk Brine: In a large bowl, whisk together buttermilk, half of the spice blend, and hot sauce until smooth. Submerge chicken into the buttermilk brine. Cover and refrigerate for at least 4 hours or overnight.
• Dredge Chicken: In a large bowl, whisk together breading mixture. Add chicken pieces to the flour mixture, toss to coat evenly, and shake off excess flour.

• Fry Chicken:Carefully add chicken to hot oil and fry for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F. Repeat the process for the remaining chicken pieces.
• Drain The Oil: Transfer the cooked chicken to a wire rack set on a rimmed baking sheet to drain. Serve hot.

Meiko’s Tips: The Secret to Perfect Soul Food Fried Chicken Recipe

The secret to really good fried chicken is that there isn’t just one secret but several. Use these pro tips to get the best soul food fried chicken every time.

• Use an oil with a high smoke point: Don’t use extra virgin olive oil to fry chicken because it has a low smoke temperature and will result in bitter-tasting chicken. Neutral-tasting oils with a high smoke point, like canola, vegetable, or preferably peanut oil, are a much better choice.
• Use the correct amount of oil: If using a large Dutch oven, only fill 1/4 full with oil. If you’re using a deep skillet, add enough oil to fill it halfway. You don’t want to drown or fully submerge the chicken; 3/4 of the chicken should be covered with oil.
• Preheat the oil: Get the oil temperature up to 350°-375°F before adding chicken. The temperature will drop when the chicken goes in. Fry and keep it at a continuous 320-325°F.
• Keep the temperature of the oil as even as possible: Frying large pieces of chicken will give you the best results between 325 to 350°F. A Dutch oven will help maintain a steady temperature and hold the heat.
• Use skin-on chicken: Breading sticks better to the skin. Also, to help keep the coating on the chicken when cooking, let the pieces rest after you dredge them in the seasoned flour.
• Brine/Marinate the chicken: It’s all in the brine. Any time spent marinating is better than none, but i would recommend a minimum of 4 hours, but eight hours is the sweet spot for getting juicy, flavorful chicken from the buttermilk marinade. You can let it marinate for up to 24 hours, but any longer it will negatively impact the texture of the chicken.
• Bring poultry to room temperature: Allow your chicken to come to room temperature before dropping it into the hot oil. Cold chicken directly from the refrigerator will drastically reduce the oil temp, and it won’t be hot enough to crisp up the chicken.
• Let the chicken rest after dredging: One of the secrets to expertly fried chicken is letting it rest 20 to 30 minutes after dredging—it helps the coating stick to the meat. It also gives the chicken time to come up to room temperature after marinating in the fridge, which helps it cook more evenly. (Pro Tip: You should let any meat sit for a few minutes after taking it out of the refrigerator to help it cook more evenly.)
• Don’t overcrowd the frying pan: Remember, you want to fry the chicken, not steam it.
• Use a cooking thermometer to determine doneness: Your fried chicken is finished cooking when a cooking thermometer inserted into the thickest portion of each piece reaches 165°F. As it rests after coming out of the oil, it will continue to cook to the food-safe temperature of 165°F.
• Use a wire rack over a baking sheet to drain: Don’t let anything fried sit on a paper towel too long, as it’ll start to steam and make it soggy. Instead, drain your chicken using a wire rack over a baking sheet. That way, they’ll cool crisp and won’t taste greasy.

Storage & Reheating Recommendations

Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating: The best way to reheat your fried chicken to maintain its crispiness is in the oven. Preheat your oven or air fryer to 375°F (190°C). Place the chicken pieces on a wire rack set on a baking sheet and heat until warm, about 15-20 minutes. Avoid using the microwave to reheat fried chicken, as it can make the coating soggy.

Freezing: If you want to freeze the cooked chicken, let it cool completely before storing it in a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. To reheat, defrost in the refrigerator overnight and then follow the oven reheating instructions above.

What is the difference between Southern Fried Chicken & Soul Food Fried Chicken?

So, what makes soul food different from Southern food? It’s a bit of a tricky question since they grew up together, but there are some key differences. Southern food refers to the dishes of the Southern United States, while soul food is a style of cooking that came from the African American community in the South. The big difference between them has to do with race and class, with soul food being what black families could afford to put on the table.

One of the most contentious dishes in the Southern and soul food repertoire is fried chicken. Fried chicken became so popular in the black community because it was inexpensive, and you could fry it in one pot to feed a big family. But let’s not forget the bearded colonel in the white suit and his super-secret blend of herbs and spices that have made Southern fried chicken a global sensation. The truth is, black folks made the style of fried chicken we know and love today a staple of soul food long before that, thanks to its affordability, availability, and unique preparation with bold flavors and spices to help preserve the dish in sweltering Southern heat.

You Love Chicken? So Do I! Here A Few More Recipes Worth Trying:

• Fried Chicken With Pepper Jelly Molasses
• Roast Chicken & Gravy
• Oven Roasted Rosemary Garlic Brick Chicken

Frequently Asked Questions

Why add cornstarch to fried chicken batter?

Cornstarch, when mixed with flour first, helps to create a crispy and crunchy coating on the chicken. It’s that extra bit of crunch that really makes fried chicken stand out from the rest.

Why isn’t my fried chicken crispy?

If your fried chicken isn’t crispy, the most common reason is that the oil wasn’t hot enough. Make sure to check your oil temperature with a thermometer and keep it around 350°F. Also, don’t overcrowd your pan, too many chicken pieces will drop the oil temperature, causing your chicken to become soggy.

What does putting chicken in buttermilk do?

Buttermilk helps to tenderize the chicken, making it juicy and preventing it from getting tough when fried. It’s the secret ingredient that sets apart the best fried chicken from the rest!

How do I tell when my fried chicken is done?

One way to know if your fried chicken is done is to pierce it with a fork and make sure the juices run clear. Cooked fried chicken also floats when it is ready. The best way to be sure, though, is to use a meat thermometer and make sure the internal temperature reaches 165°F.

How can I control the spice level if I don’t like too much heat?

The beauty of this recipe is that it’s completely customizable! The spice level is largely determined by the hot sauce and cayenne pepper in the buttermilk brine and spice blend. If you’re not a fan of spicy food, you can reduce the amount of hot sauce and cayenne pepper, or even omit them completely. Remember, it’s always easier to add more spice later than to remove it.

What is the best oil for frying chicken?

The best oil for frying chicken is a neutral, high-heat oil like vegetable, canola, or peanut oil. Vegetable oil is usually the cheapest and most readily available option, and it has a high smoking point of 440°–450°F.

What is the best pan or vessel for frying chicken?

When it comes to frying chicken, a thick-bottomed skillet is essential to handle the heat and distribute it evenly. A cast iron skillet is a popular choice, but stainless steel and anodized aluminum pans can also work well. Dutch ovens can also be used for frying chicken, as they have thick bottoms and high sides to prevent splatters. Deep fryers are another option, but they require more oil and are best for larger batches of chicken. Ultimately, the best pan or vessel for frying chicken depends on personal preference and cooking needs.

Prep Your Tools & Ingredients

Here is a quick list of things to do before the recipe to ensure everything goes smoothly. This list may contain affiliate links which won’t change your price but will share some commission to help support this blog.

Gather Your Tools:

• Cast Iron Skillet
• Large Bowl
• Whisk
• Tongs
• Wire Rack
• Baking Sheet
• Splatter Guard

Recipe Prep:

1. Always read the recipe through at least 1 time before you start. It helps you move faster when you already know what step is coming next. 
2. Gather & measure out all the ingredients.
3. Brine chicken overnight for best results.
4. Preheat oil in advance of frying to get to the temperature.

Now It’s Your Turn

If you’re looking for some finger-lickin’ good soul food spicy fried chicken, then look no further! The flavor is out-of-this-world delicious, with a crispy, piquant coating that’s seasoned to perfection. And the meat inside is juicy, tender, and oh-so-satisfying.

The method may take a bit of time and effort, but trust me, it’s totally worth it. From the spicy buttermilk marinade to the flour dredge and the perfect frying technique, every step is crucial in achieving the ultimate crispy, peppery, and juicy, soul food fried chicken.

Crispy Soul Food Fried Chicken With Spicy Buttermilk Brine

This Spicy Fried Chicken Recipe, infused with a flavorful buttermilk brine, will surely bring the heat to your table. Fried chicken, the quintessential dish in soul food cooking, is given a spicy twist in this recipe, resulting in a perfectly juicy inside and a crispy, mouthwatering exterior. Look no further, this is the peppery kick of heat you've been looking for.

Print Recipe Pin Recipe

Prep Time: 40 minutes minutes

Cook Time: 40 minutes minutes

Marinating: 4 hours hours

Total Time: 4 hours hours 40 minutes minutes

1x2x3x

Servings: 8 servings

Calories: 1759kcal

Author: Meiko Temple

Ingredients

Spice Blend:

• 4 tablespoons smoked paprika
• 3 tablespoons onion powder
• 3 tablespoons garlic powder
• 3 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon Italian seasoning
• 3 teaspoons ground cayenne pepper

Buttermilk Brine:

• 2 ½ cups buttermilk
• ¼ cup Louisiana Hot Sauce

Fried Chicken:

• 4 lbs. whole chicken cut into pieces chicken breasts, thighs, drumsticks, and/or wings (bone-in, skin-on)
• 3 cups all purpose flour
• 1 cup cornstarch
• 5 teaspoons baking powder
• 4 cups peanut oil

Instructions

To Make Spice Blend

• In a medium bowl whisk together smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper.

To Brine Chicken

• In a large bowl whisk buttermilk, half the spice blend, and ¼ cup of hot sauce until smooth. Pierce chicken pieces with a small knife or fork all over then completely submerge the chicken in buttermilk brine, cover, and refrigerate for 3 hours or overnight. Overnight is an optional but highly recommended step.

To Dredge & Fry Chicken

• Heat your oil to 325°F in a 12-inch straight-sided cast-iron skillet over medium-high heat. Preheat the oven to 200°F.
• While oil heats up, in a large bowl whisk together the flour, cornstarch, baking powder, and remaining spice blend. Add the chicken 4 pieces at a time to the flour, (I like to do one breast, wing, leg, and thigh) and toss in flour to coat evenly. Shake to remove excess flour.
• Oil is hot once you add a sprinkle of flour and it bubbles slightly. Place the chicken skin side down into the pan. Adjust the heat as necessary to maintain the temperature. Put thighs and wings in the center, the breast and legs around the edge of the pan. The oil should come halfway up the pan. Cook chicken for approximately 6 – 8 minutes per side or until golden brown. More importantly, the internal temperature should be right around 165°F when cooked thoroughly.
• Transfer the chicken to a wire rack set on a rimmed baking sheet. An instant-read thermometer inserted into the thickest part should register 165°F. Add to the warm oven while you fry the next batch. Serve chicken hot.

Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Notes

Chicken Pieces: If not starting with a whole fried chicken you can also use 4lb of your favorite bone-in skin-on chicken pieces (chicken breasts, thighs, drumsticks, and/or wings).

Brining Time: Any time spent marinating is better than none, but i would recommend a minimum of 4 hours, but eight hours is the sweet spot for getting juicy, flavorful chicken from the buttermilk marinade. You can let it marinate for up to 24 hours, but any longer it will negatively impact the texture of the chicken.

Resting Time: Let the chicken rest for 20 to 30 minutes after dredging—it helps the coating stick to the meat. 

Fry Time: You can use any combination of chicken parts like wings, chicken breasts (white meat), drumsticks or thighs (dark meat) for the recipe. Fry drumsticks for about 12-14 minutes, thighs for 13-15 minutes, wings for 10-12 minutes, and breasts for 15-18 minutes. To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F (74°C).

Nutrition

Calories: 1759kcal | Carbohydrates: 63g | Protein: 51g | Fat: 146g | Saturated Fat: 30g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 65g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 3326mg | Potassium: 777mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2508IU | Vitamin C: 11mg | Calcium: 306mg | Iron: 6mg

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.