Introduction

This Crispy Soul Food Fried Chicken delivers a perfect blend of spicy, smoky, and savory flavors wrapped in a golden, crunchy crust. Marinated in a spicy buttermilk brine and coated with a seasoned flour blend, it promises juicy meat and irresistible crispiness in every bite. A true classic for comfort food lovers.

A white plate holds seven pieces of golden-brown fried chicken with a crispy, textured coating that looks crunchy and slightly uneven. The chicken pieces vary in shape, including drumsticks and thighs, showing a deep-fried orange-gold color with darker crispy edges. In the foreground, there is a small round metal cup filled with creamy, pale ranch sauce speckled with tiny green herbs. Behind the plate, a white bowl filled with fresh bright green chopped herbs adds color to the scene. The setting has some scattered green herb leaves around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Spice Blend:

4 tablespoons smoked paprika
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon Italian seasoning
3 teaspoons ground cayenne pepper

Buttermilk Brine:

2 ½ cups buttermilk
¼ cup Louisiana Hot Sauce

Fried Chicken:

4 lbs. whole chicken cut into pieces (bone-in, skin-on breasts, thighs, drumsticks, wings)
3 cups all-purpose flour
1 cup cornstarch
5 teaspoons baking powder
4 cups peanut oil

Instructions

Step 1: In a medium bowl, whisk together smoked paprika, onion powder, garlic powder, kosher salt, black pepper, Italian seasoning, and cayenne pepper to make the spice blend.

Step 2: In a large bowl, combine the buttermilk, half of the spice blend, and ¼ cup Louisiana Hot Sauce. Pierce the chicken pieces all over with a knife or fork, then submerge completely in the buttermilk brine. Cover and refrigerate for at least 3 hours or overnight for best flavor and tenderness.

Step 3: When ready to cook, heat peanut oil in a 12-inch cast-iron skillet over medium-high heat to 325°F. Preheat the oven to 200°F to keep cooked chicken warm.

Step 4: In a large bowl, whisk together the flour, cornstarch, baking powder, and remaining half of the spice blend. Dredge the chicken pieces 4 at a time in the seasoned flour mixture, coating evenly and shaking off excess.

Step 5: Carefully place the chicken skin side down in the hot oil. Arrange thighs and wings in the center and breasts and drumsticks around the edge. Maintain the oil temperature at 325°F, cooking chicken for about 6–8 minutes per side until golden brown and the internal temperature reaches 165°F.

Step 6: Transfer the fried chicken to a wire rack set over a rimmed baking sheet and keep warm in the oven. Repeat with remaining chicken pieces. Serve hot for crispy, juicy results.

Tips & Variations

For extra crispy skin, double-dredge the chicken by dipping it in the buttermilk brine again before the second flour coating.

Use a thermometer to monitor oil temperature closely, as consistent heat is key to avoiding greasy or undercooked chicken.

Swap peanut oil for vegetable or canola oil if preferred, but peanut oil’s high smoke point and flavor yield the best fry.

Add a pinch of sugar to the spice blend for a subtle hint of sweetness balancing the heat.

If you prefer less spice, reduce the cayenne pepper or omit the hot sauce from the brine.

FAQs

Can I use chicken breasts only for this recipe?

Yes, you can use just chicken breasts if you prefer. Keep in mind that breast meat cooks faster and can dry out more easily, so monitor the cooking time and temperature closely.

Is buttermilk necessary for the brine?

Buttermilk helps tenderize the chicken and adds a subtle tang that enhances flavor. If you don’t have buttermilk, you can substitute with milk mixed with a tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes.