Southern Spicy Fried Chicken: A Recipe That Will Ignite Your Taste Buds

Southern fried chicken is a classic comfort food, but adding a spicy kick takes it to a whole new level. This recipe for Southern Spicy Fried Chicken is guaranteed to be a crowd-pleaser, delivering crispy, juicy, and flavorful chicken with just the right amount of heat. Get ready to experience fried chicken like never before!

## Why This Recipe Works

* **Double Dredging:** This ensures an extra-crispy crust that clings to the chicken perfectly.
* **Buttermilk Marinade:** This tenderizes the chicken and adds a subtle tang that complements the spices.
* **Spice Blend:** The combination of spices creates a complex and balanced flavor profile with a satisfying level of heat.
* **Proper Frying Temperature:** Maintaining the correct oil temperature is crucial for even cooking and a crispy crust.

## Ingredients You’ll Need

**For the Chicken:**

* 8 pieces bone-in, skin-on chicken (thighs, drumsticks, and breasts work well)
* 2 cups buttermilk
* 2 tablespoons hot sauce (such as Tabasco or Frank’s RedHot)
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

**For the Dredging:**

* 3 cups all-purpose flour
* 1/4 cup cornstarch
* 2 tablespoons paprika
* 2 tablespoons cayenne pepper (adjust to your spice preference)
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 tablespoon ground cumin
* 1 tablespoon salt
* 1 tablespoon black pepper

**For Frying:**

* Vegetable oil or peanut oil (enough to fill a deep fryer or large pot to a depth of about 3 inches)

## Equipment You’ll Need

* Large bowl
* Shallow dishes or baking sheets
* Whisk
* Deep fryer or large, heavy-bottomed pot
* Thermometer (for monitoring oil temperature)
* Tongs
* Wire rack
* Paper towels

## Step-by-Step Instructions

### Part 1: Marinating the Chicken

1. **Prepare the Buttermilk Marinade:** In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder. Make sure everything is well combined.

2. **Marinate the Chicken:** Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more tender and flavorful it will be.

### Part 2: Preparing the Dredging Mixture

1. **Combine Dry Ingredients:** In a large shallow dish or baking sheet, whisk together the flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, ground cumin, salt, and black pepper. Make sure the spices are evenly distributed throughout the flour mixture. This is your spicy dredging mix.

### Part 3: Dredging the Chicken

1. **Remove Chicken from Marinade:** Take the chicken pieces out of the buttermilk marinade, letting any excess drip off. You don’t need to pat them completely dry; a little moisture will help the flour adhere.

2. **First Dredge:** Place each piece of chicken into the flour mixture, making sure it is fully coated on all sides. Press the flour firmly onto the chicken to help it adhere. Shake off any excess flour.

3. **Second Dredge:** Dip the floured chicken back into the buttermilk marinade, then dredge it again in the flour mixture. This double dredging is what gives the chicken its extra-crispy crust.

4. **Rest the Chicken:** Place the dredged chicken pieces on a wire rack lined with paper towels. Allow them to rest for at least 20 minutes. This helps the coating adhere better and reduces the risk of the crust falling off during frying.

### Part 4: Frying the Chicken

1. **Heat the Oil:** Pour vegetable oil or peanut oil into a deep fryer or a large, heavy-bottomed pot to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 325-350°F (160-175°C). Use a thermometer to monitor the oil temperature.

2. **Fry the Chicken:** Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the fryer or pot. Overcrowding can lower the oil temperature and result in soggy chicken. Fry in batches if necessary.

3. **Cook the Chicken:** Fry the chicken for about 6-8 minutes on each side, or until it is golden brown and the internal temperature reaches 165°F (74°C). Use a thermometer to check the internal temperature of the thickest part of the chicken.

4. **Remove and Drain:** Once the chicken is cooked through, carefully remove it from the oil using tongs and place it on a wire rack lined with paper towels to drain off any excess oil.

### Part 5: Serving

1. **Serve Immediately:** Southern Spicy Fried Chicken is best served hot and fresh. Serve it on its own, or with your favorite sides like mashed potatoes, coleslaw, biscuits, or mac and cheese.

## Tips for Perfect Southern Spicy Fried Chicken

* **Use Bone-In, Skin-On Chicken:** This type of chicken retains moisture better during frying and provides the best flavor.
* **Don’t Skip the Buttermilk Marinade:** The buttermilk tenderizes the chicken and adds a tangy flavor that complements the spices.
* **Adjust the Spice Level:** If you prefer a milder flavor, reduce the amount of cayenne pepper in the dredging mixture. If you like it extra spicy, add more cayenne pepper or a pinch of chili powder.
* **Maintain the Oil Temperature:** Keeping the oil temperature consistent is crucial for even cooking and a crispy crust. Use a thermometer to monitor the temperature and adjust the heat as needed.
* **Don’t Overcrowd the Fryer:** Frying too many pieces of chicken at once can lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
* **Rest the Chicken Before Frying:** Allowing the dredged chicken to rest for 20 minutes helps the coating adhere better and reduces the risk of the crust falling off during frying.
* **Let the Chicken Drain:** Placing the fried chicken on a wire rack lined with paper towels allows excess oil to drain off, resulting in crispier chicken.

## Variations

* **Nashville Hot Chicken:** For a Nashville Hot Chicken variation, toss the fried chicken in a mixture of cayenne pepper, brown sugar, paprika, garlic powder, and melted butter after frying.
* **Honey Hot Chicken:** Drizzle the fried chicken with honey and a dash of hot sauce for a sweet and spicy twist.
* **Lemon Pepper Chicken:** Add lemon pepper seasoning to the dredging mixture for a citrusy and peppery flavor.
* **Herbed Fried Chicken:** Add dried herbs like rosemary, thyme, and sage to the dredging mixture for an herbaceous flavor.

## Serving Suggestions

Southern Spicy Fried Chicken is delicious on its own, but it’s even better when paired with classic Southern side dishes:

* **Mashed Potatoes and Gravy:** A creamy and comforting side dish that complements the spicy chicken.
* **Coleslaw:** A tangy and refreshing side dish that cuts through the richness of the fried chicken.
* **Biscuits:** Fluffy and buttery biscuits are the perfect accompaniment to Southern fried chicken.
* **Mac and Cheese:** A cheesy and decadent side dish that is always a crowd-pleaser.
* **Cornbread:** A slightly sweet and crumbly bread that is a staple of Southern cuisine.
* **Green Beans:** A simple and healthy side dish that adds a touch of freshness to the meal.

## Make Ahead Instructions

While Southern Spicy Fried Chicken is best served fresh, you can prepare some components ahead of time to save time on the day of cooking:

* **Marinate the Chicken:** You can marinate the chicken in the buttermilk mixture for up to 24 hours in the refrigerator.
* **Prepare the Dredging Mixture:** You can prepare the dredging mixture and store it in an airtight container at room temperature for up to a week.

## Storage Instructions

* **Refrigerate:** Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat fried chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a crispier result.

## Nutritional Information (Approximate)

(Per serving, based on 2 pieces of chicken)

* Calories: 600-800
* Fat: 40-50g
* Saturated Fat: 10-15g
* Cholesterol: 200-250mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Protein: 40-50g

*Note: Nutritional information may vary depending on the specific ingredients used and portion sizes.*

## Conclusion

This Southern Spicy Fried Chicken recipe is a guaranteed winner, combining crispy texture, juicy meat, and a flavorful kick of spice. Whether you’re hosting a backyard barbecue or simply craving a comforting meal, this recipe is sure to satisfy. So, gather your ingredients, follow the steps, and get ready to enjoy the best spicy fried chicken you’ve ever tasted!

Enjoy this recipe and share it with your friends and family! Feel free to experiment with the spice levels and variations to create your own signature version of Southern Spicy Fried Chicken.