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Spicy Buttermilk Fried Chicken


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  • 1 quart buttermilk
  • 1 TBSP. hot sauce
  • 2 tsp. seasoned salt, divided
  • 1 (4-5 lb.) chicken, cut into 8 pieces
  • 2 c. all-purpose flour
  • 1 tsp. gaarlic salt
  • 1 tsp. ground red pepper
  • 1 tsp. onion powder
  • Peanut oil for frying



Step 1

1. In a large bowl, combine buttermilk, hot sauce, and 1 1/2 tsp. seasoned salt. Add chicken pieces; cover and refrigerate for at least 8 hours or up to 24 hours. Drain, discarding buttermilk mixture.

2. In a shallow dish, combine flour, garlic salt, red pepper, onion powder, and remaining 1/2 tsp. seasoned salt. Dredge chicken in flour mixture, and place on a wire rack. Let stand on wire rack for 15 minutes.

3. In a large cast-iron skillet, pour oil to depth of 3"; heat to 350 degrees.

4. Fry chicken pieces, in batches, for 12-15 minutes per side or until a thermometer inserted in thickest portion registers 165 degrees. Drain on a clean wire rack over paper towels.


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