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 minutesminutes
Cook Time 12 minutesminutes
Chicken marinade 2 hourshours
Equipment
10-12 inch Cast-Iron Skillet
9x13 sheet pan with wire rack
Ingredients
Chicken Marinade
2boneless & skinless chicken breastpounded & cut in half
2cupsgrape seed oilfor frying
1 ¾cupbuttermilk
2tbspsriracha
1tspsalt
1tsppepper
Flour Dredge
1cupflour
½cupyellow cornmeal
¼cupcornstarch
1tspgarlic powder
1 ½tspsalt
1 ½tsp pepper
2tspchili powder
2tspcayenne
2tspsmoked 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.