Crispy Spicy Buttermilk Southern Fried Chicken
Indulge in the ultimate comfort food with this Crispy Spicy Buttermilk Southern Fried Chicken recipe. Originating from a cherished BHG publication, 'Chicken', this dish perfectly marries heat and flavor with the juiciness of well-marinated chicken. The tangy buttermilk tenderizes the chicken, while a double dose of cayenne pepper elevates the spice level to delight anyone craving a kick. Ideal for gatherings or cozy family dinners, this dish is not only easy to prepare but also guarantees satisfaction with each crunchy bite. Enjoy it alongside classic sides like coleslaw or corn on the cob for a true Southern feast!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Meaty chicken pieces
2 1/2 lbs (Skin removed if desired)
Buttermilk
1 cup (For marinating)
Bottled hot pepper sauce
1 tablespoon (For added spice)
Salt
1 teaspoon (Divided use)
All-purpose flour
2/3 cup (For coating)
Fresh ground black pepper
1/2 teaspoon (For seasoning)
Cayenne pepper
2 teaspoons (For added heat)
Shortening or cooking oil
As needed (For deep frying)
Instructions
1
If desired, remove the skin from the chicken pieces.
2
In a bowl or large plastic bag, combine the buttermilk, hot pepper sauce, and 1/2 teaspoon of salt. Add the chicken pieces, ensuring they're well coated with the marinade.
3
Refrigerate the chicken for a minimum of 2 hours, ideally 24 hours, turning occasionally to maintain even coating and marination.
4
Once marinated, drain the chicken in a colander, allowing it to shed any excess buttermilk mixture.
5
In a separate bowl or large plastic bag, mix together the all-purpose flour, remaining 1/2 teaspoon salt, black pepper, and cayenne pepper.
6
Coat the chicken pieces in the seasoned flour mixture, working with a few pieces at a time. Ensure each piece is evenly covered, then shake off any excess flour.
7
In a deep, heavy 12-inch skillet, heat shortening or oil over medium-high heat until it reaches 365 degrees Fahrenheit.
8
Carefully add the chicken to the hot oil, placing the meaty side down. Be cautious, as the oil may splatter.
9
Cook the chicken uncovered for 10 minutes. Note that the frying temperature will drop once the chicken is added, so timing should begin once all pieces are in the skillet.
10
Using tongs, gently turn the chicken and continue cooking for an additional 10 to 12 minutes, or until the chicken is tender and no longer pink in the center.
11
Once cooked through, carefully remove the chicken from the skillet and place it on a wire rack or paper towels to drain any excess oil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Spicy Buttermilk Southern Fried Chicken?
It is a comfort food dish featuring chicken marinated in tangy buttermilk and hot sauce, then coated in a seasoned flour mixture and deep-fried for a crunchy, spicy finish.
What is the origin of this specific recipe?
This recipe originates from a cherished BHG (Better Homes & Gardens) publication titled 'Chicken'.
How long should I marinate the chicken in buttermilk?
You should refrigerate the chicken for a minimum of 2 hours, though ideally for up to 24 hours for the best flavor and tenderness.
Why is buttermilk used in this fried chicken recipe?
Tangy buttermilk acts as a tenderizer for the chicken, ensuring it remains juicy while adding a subtle tang to the flavor profile.
What ingredients make this chicken spicy?
The heat comes from a combination of bottled hot pepper sauce in the marinade and two teaspoons of cayenne pepper in the flour coating.
Should I remove the skin from the chicken pieces?
Removing the skin is optional and can be done if desired before you begin the marinating process.
What ingredients are in the buttermilk marinade?
The marinade consists of 1 cup of buttermilk, 1 tablespoon of hot pepper sauce, and 1/2 teaspoon of salt.
How do I ensure the chicken is evenly marinated?
You should turn the chicken pieces occasionally while they are refrigerating in the buttermilk mixture to maintain an even coating.
What should I do after marinating the chicken?
Once marinated, drain the chicken in a colander to allow any excess buttermilk mixture to shed before coating it in flour.
What is in the seasoned flour mixture?
The coating is a mix of 2/3 cup all-purpose flour, 1/2 teaspoon salt, black pepper, and 2 teaspoons of cayenne pepper.
What is the best way to coat the chicken pieces in flour?
Work with a few pieces at a time in a bowl or large plastic bag, ensure each piece is evenly covered, and shake off any excess flour.
What temperature should the frying oil reach?
The shortening or oil should be heated over medium-high heat until it reaches 365 degrees Fahrenheit.
What type of skillet is recommended for frying?
A deep, heavy 12-inch skillet is ideal for maintaining heat and containing the oil during the frying process.
How do I place the chicken in the hot oil?
Carefully add the chicken pieces to the skillet with the meaty side facing down.
How long do I cook the chicken on the first side?
Cook the chicken uncovered for 10 minutes, starting the timer only once all pieces have been added to the skillet.
Should the skillet be covered while frying?
No, the chicken should be cooked uncovered to ensure the coating becomes crispy.
What is the total cooking time for the chicken?
After the initial 10 minutes, the chicken is turned and cooked for another 10 to 12 minutes, totaling about 20-22 minutes of frying.
How can I tell when the fried chicken is done?
The chicken is ready when it is tender and the meat is no longer pink in the center.
What should I do with the chicken immediately after frying?
Place the cooked chicken on a wire rack or paper towels to drain any excess oil before serving.
What are the recommended side dishes for this recipe?
Classic Southern sides like coleslaw or corn on the cob are perfect accompaniments for this fried chicken.
How much chicken is required for this recipe?
The recipe calls for 2 1/2 lbs of meaty chicken pieces.
What type of flour is best for the coating?
All-purpose flour is used to create the crispy seasoned coating.
Can I use shortening instead of oil?
Yes, you can use either shortening or cooking oil for deep frying depending on your preference.
How much hot pepper sauce is needed?
The recipe requires 1 tablespoon of bottled hot pepper sauce for the marinade.
Does the temperature of the oil change during cooking?
Yes, the frying temperature will drop once the cold chicken pieces are added to the skillet.
Is this recipe considered spicy?
Yes, it features a double dose of heat from both hot sauce and cayenne pepper, making it ideal for those who enjoy a kick.
What is the primary flavor profile of this dish?
It is a savory, spicy, and tangy dish with a crunchy exterior and juicy interior.
How is the salt used in this recipe?
One teaspoon of salt is used in total, divided between the buttermilk marinade and the flour coating.
Is this recipe easy to prepare?
Yes, despite the long marination time, the actual preparation and cooking steps are straightforward and easy to follow.
Why use a wire rack for draining?
A wire rack allows air to circulate around the chicken, which helps keep the bottom from getting soggy while the excess oil drains.