Spicy southern fried chicken

    2 hours 30 min

    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.

    83 people made this

    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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    Reviews in English (37)


    Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.  -  06 Nov 2009  (Review from Allrecipes US | Canada)


    This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me, but it crusted nicely and was very good.  -  21 Feb 2010  (Review from Allrecipes US | Canada)


    This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings.  -  31 Aug 2009  (Review from Allrecipes US | Canada)