Spicy Fried Chicken -

Craving some Southern fried chicken with a spicy twist? This recipe delivers just that—a crispy, juicy fried chicken that brings the heat with every bite. Marinated overnight in a hot sauce-spiced buttermilk, this chicken is tender and flavorful, with a subtle spicy tang. The seasoned flour breading, infused with cayenne pepper, adds a second layer of spice that intensifies as you eat, building up to a satisfying, lingering heat.

If you’re a fan of seriously spicy food, you can easily amp up the heat by increasing the amount of hot sauce and cayenne pepper. But be warned—this chicken is not for the faint of heart!

Table of Contents

Spicy Fried Chicken Ingredients

Chicken: A mix of bone-in, skin-on pieces, like breasts, thighs, drumsticks, or wings, ensures juicy, tender results.
Buttermilk Marinade: Buttermilk tenderizes the chicken, while hot sauce and garlic powder add a tangy, spicy kick.
Seasoned Flour Breading: Cayenne pepper is the star of the show here, backed up by garlic powder, salt, and pepper for well-rounded flavor.
Oil: Choose a high smoke point oil like canola or peanut oil for frying.

Directions

Step 1: Marinate the Chicken
In a large bowl, mix buttermilk, hot sauce, garlic powder, salt, and pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for 8 hours or overnight.

Editor’s Tip: If you’re short on time, even a 30-minute marinade is better than none. But don’t let the chicken marinate for more than 48 hours, as it can become mushy.

Step 2: Dredge the Chicken
In a shallow dish, whisk together flour, cayenne, garlic powder, salt, and pepper. Remove the chicken from the buttermilk mixture, letting excess marinade drip off. Coat the chicken in the flour mixture, then shake off any excess.

Step 3: Rest the Chicken
Place the coated chicken on a wire rack over a baking sheet and let it stand for 30 minutes. This resting time helps the breading stick better.

Step 4: Fry the Chicken
Heat oil in an electric skillet or deep fryer to 375°F. Fry the chicken in batches, cooking for 7-8 minutes on each side until golden brown and cooked through. Drain on paper towels.

Editor’s Tip: Avoid overcrowding the fryer, as this can result in soggy chicken. Use a meat thermometer to ensure white meat reaches 165°F and dark meat reaches 175°F.

Spicy Fried Chicken Variations

Nashville Hot Chicken: Toss fried chicken in a spicy oil made with cayenne and paprika.
Korean Fried Chicken: Coat fried chicken with a gochujang-based spicy sauce.
Buffalo Fried Chicken: Toss fried chicken in tangy Buffalo sauce.