Here, classic buttermilk fried chicken gets a spicy twist, infusing it with spice instead of treating it as an afterthought. Chicken parts get marinated in a spicy buttermilk mixture, dredged in seasoned flour with a kick, and then fried in a skillet until crisp and golden brown on the outside, and juicy on the inside.
What Are the Best Cuts of Chicken for Frying?
For starters, you’ll want to use skin-on, bone-in cuts of chicken. In reality, any type of chicken would work, but the skin is my personal favorite part of fried chicken, and the bone helps keep the meat from drying out. In terms of which pieces to use, I’m partial to chicken thighs, but any cut of chicken works well. Keep in mind that white meat (chicken breasts) will tend to have a shorter cooking time than dark meat.
How Can You Adjust the Spiciness?
When it comes to fried chicken, the two main components are the meat itself and the crispy crust. As far as the spice level for the chicken meat, it all comes down to the type of hot sauce used for the marinade.
Milder hot sauces, such as Louisiana or Frank’s, will only lend a subtle heat to the meat, whereas a spicier bottle like Tabasco Habañero Pepper Sauce will give the meat a nice kick. The heat from the hot sauce will be tempered by the buttermilk in the marinade, so I recommend a hotter sauce than you might think, if you want a spicy end result.The other way to adjust the spice level is with the amount of cayenne and black pepper in the seasoned flour dredge.
Tip for the Best Fried Chicken
What’s the Best Pan for Frying Chicken?
When it comes to the type of pan, I like to use cast iron skillets, but stainless steel and anodized aluminum pans also work well. You want a skillet with a thick bottom that can handle the heat.
How Much and What Kind of Oil Do You Use to Fry Chicken?
We’re pan frying here, not deep frying. You only need to fill your skillet with about half an inch of any neutral, high-heat oil, such as vegetable, canola, or peanut. I like to fry chicken at a slightly lower temperature than most—at 325 ̊F. This gives the chicken enough time to cook all the way through without burning the crust. Without a thermometer, you can tell the oil is the right temperature when a bit of flour dropped in the oil gently sizzles away within a few seconds.
How to Tell When Chicken Is Cooked Through?
Aside from cutting open each piece to look, the easiest way to tell when the chicken is cooked is with an instant-read thermometer: the thickest part of the meat should register 165°F. Afterwards, transfer each piece to a wire rack set over a baking sheet, or a platter layered with paper towels, to drain the excess oil.
What Do You Serve With Fried Chicken?
The possibilities are endless! I think extra hot sauce for the true heat seekers is always a must. Some of my other favorites include fluffy buttermilk biscuits, creamy, tangy coleslaw, and macaroni and cheese.
Love Chicken? Love Fried Foods? Here Are More Recipes to Try!
Barbecued Chicken on the Grill Buttermilk Fried Chicken Grilled Chicken with South Carolina BBQ Sauce Bourbon Maple Glazed Chicken Wings Sweet Tea Fried Chicken
2 cups buttermilk 1/2 cup hot sauce 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon garlic powder 3 1/2 pounds bone-in, skin-on chicken parts
For the batter:
2 cups all-purpose flour 1 tablespoon ground black pepper 1 tablespoon cayenne pepper 2 teaspoons kosher salt 1 teaspoon garlic powder
For frying:
Canola, vegetable, or peanut oil for frying
Marinate at least 8 hours and up to 24 in the refrigerator. A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
