Spicy Fried Chicken Recipe
American, Fassler breakfast sausage gravy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spicy Fried Chicken
Method
Preparation and Cooking
Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Prepare the Spice Mixture
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coating. Shake off any excess flour.
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 12-15 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
Drain and Serve
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Serve hot with your choice of sides.