Spicy Buttermilk Fried Chicken: The Ultimate Recipe & Guide
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 2 large eggs
- 1 cup buttermilk
- 8 bone-in, skin-on chicken thighs
- 2 cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Vegetable oil (for frying)
- Instructions for Preparation:
Instructions
- Pat the chicken thighs dry with paper towels to ensure marinades stick properly and maintain crispiness.
- In a bowl, whisk together eggs and buttermilk until frothy. Add chicken thighs, ensuring they are fully submerged in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.
- In a separate dish, mix flour and all spices including paprika, cayenne pepper, garlic powder, onion powder, salt, black pepper, thyme, oregano, and baking powder.
- Heat vegetable oil in a pot over medium-high heat until it reaches 350°F (175°C).
- Dredge marinated chicken thighs in the flour mixture; press gently to adhere and shake off excess.
- Carefully fry each piece for about 6–8 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain fried chicken on a wire rack and allow to rest for 5–10 minutes before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 chicken thigh (140g)
- Calories: 370
- Sugar: 0g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 145mg