Fried chicken! What could be better than some fried chicken? There are so many ways to fry chicken, but this is one of my favorites. It’s simple, honest and delicious. I’m a big texture eater and my chicken has to be crunchy AF. This spicy buttermilk fried chicken is so crunchy and delicious.
I use this recipe for sandwiches, mostly. I top the chicken with some spicy mayo and tangy pickles and sandwich it between a brioche bun. A perfect blend of flavors, texture and CRUNCH! You can use whatever sauce you’d like. I use ranch dressing sometimes and love it.
I pound the chicken breast in between some parchment paper and cut them in half. They are marinated in a simple buttermilk and sriracha mixture. I prefer to use chicken breasts for a sandwich instead of thighs, I find that thighs trend to be a little tougher. Ideally, an overnight marinade is BEST, but at least 2-3 hours is good. The meat gets really tender and when you fry it, it’s oh so yummy! Totally worth the wait.
Buttermilk Marinade
- Place your chicken breasts in a large bowl.
- Add 1 & 3/4 cup buttermilk.
- Add 2 tablespoons sriracha, salt & pepper.
- Make sure to coat all of the chicken. Cover and place in the fridge for 2-4 hours or overnight.
This spicy buttermilk fried chicken recipe is perfect for a sandwich and also yummy as chicken tenders, thighs or even shrimps. For a sandwich, I like to use bread and butter pickles that are slightly sweet and super dill-y. You can definitely use whatever bun you prefer
I love to add corn meal in my flour mixture, it gives the chicken such a crispy texture and in my opinion, makes for a better flavor.
Flour Dredge
- In a bowl, add 1 cup of flour, 1/4 cup corn starch and 1/2 cup cornmeal. Whisk to combine.
- Add salt, garlic, pepper, smoked paprika, chili powder and cayenne pepper. Whisk to combine and set aside.
Spicy Buttermilk Fried Chicken
Equipment
- 10-12 inch Cast-Iron Skillet
- 9×13 sheet pan with wire rack
Ingredients
Chicken Marinade
- 2 boneless & skinless chicken breast pounded & cut in half
- 2 cups grape seed oil for frying
- 1 ¾ cup buttermilk
- 2 tbsp sriracha
- 1 tsp salt
- 1 tsp pepper
Flour Dredge
- 1 cup flour
- ½ cup yellow cornmeal
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 2 tsp chili powder
- 2 tsp cayenne
- 2 tsp smoked paprika
Instructions
Chicken Marinade
- In a bowl, add your chicken breasts. Pour in buttermilk, siracha, salt and pepper. Cover with plastic wrap and store in the fridge for 2-4 hours.
Flour Dredge
- In a bowl, whisk everything together until well combined.
Frying
- On medium heat, add 2 cups of oil to your pan.
- Dip each chicken breast separately into the flour mixture. Make sure to completely coat both sides. You can add 1-2 teaspoons of the buttermilk marinade to the flour mixture for extra crunchiness (optional.)
- Fry your chicken for about 10-12 minutes, or until you reach an internal temperature of 165°. Make sure to flip them every 2-3 minutes. Fry them in batches of 2 and place them on a wire rack to drain the excess oil.
- Serve them in a sandwich or as tenders! Enjoy!
Notes
- Adding some of the buttermilk mixture to your flour mixture, makes for a crispier chicken!
- Press your chicken into the flour mixture and cover with more flour to ensure both sides are coated.
- If you don’t have any sriracha, you can use regular hot sauce. I just love the garlicky-sweet notes in sriracha.
