Spicy southern fried chicken

Spicy southern fried chicken


33 people made this

About this recipe: Chicken is coated in a spicy crumb, before being deep-fried to perfection. These are finger-licking good. Serve with a side salad or with mashed potatoes. They are also perfect to snack on.

Maureen Hogan

Serves: 10 

  • 1 (1.35kg) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 1 litre buttermilk
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon cayenne pepper
  • 375g plain flour
  • 1 tablespoon cayenne pepper
  • 2 teaspoons garlic granules
  • 1 teaspoon paprika
  • salt and ground black pepper to taste
  • 1 litre vegetable oil for deep frying

Prep:15min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

  1. Sprinkle the chicken pieces with salt and pepper and place them in a deep-sided baking dish.
  2. Whisk together the buttermilk, hot pepper sauce and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces and cover the dish with cling film. Refrigerate for about 2 hours to marinate.
  3. Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.
  4. Place the flour, 1 tablespoon of cayenne pepper, garlic granules, paprika and salt and pepper to taste in a large plastic resealable bag; shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag and shake well to coat the chicken pieces with seasoned flour.
  5. Heat oil in a deep fat fryer or large saucepan to 180 degrees C. Gently place chicken pieces into the hot oil and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on kitchen towels.

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