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!
- 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
- 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
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.
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.