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Spicy Buttermilk Fried Chicken

Crispy chicken is coated with a spicy cornmeal mix and fried to perfection. This spicy buttermilk fried chicken makes for the perfect sandwich or tenders!
Course Fried Chicken, Lunch, Sandwiches
Cuisine American
Keyword Buttermilk, Easy, Fried, Spicy, Summer
Prep Time 15 minutes
Cook Time 12 minutes
Chicken marinade 2 hours


  • 10-12 inch Cast-Iron Skillet
  • 9x13 sheet pan with wire rack


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


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.


  • 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!


  • 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.