Description
This Crispy Soul Food Fried Chicken recipe features tender, juicy chicken pieces marinated in a spicy buttermilk brine and coated in a flavorful, crispy spice blend. The chicken is fried to golden perfection in peanut oil and kept warm in the oven before serving, delivering classic Southern soul food with a deliciously spicy kick.
Ingredients
Scale
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 (breasts, thighs, drumsticks, and/or wings; bone-in, skin-on)
- 3 cups all purpose flour
- 1 cup cornstarch
- 5 teaspoons baking powder
- 4 cups peanut oil
Instructions
- Make Spice Blend: In a medium bowl, whisk together smoked paprika, onion powder, garlic powder, kosher salt, black pepper, Italian seasoning, and cayenne pepper until well combined.
- Brine Chicken: In a large bowl, whisk the buttermilk, half of the prepared spice blend, and ¼ cup Louisiana Hot Sauce until smooth. Pierce chicken pieces all over with a small knife or fork, then fully submerge them in the buttermilk brine. Cover and refrigerate for at least 3 hours or overnight for best flavor and tenderness.
- Prepare to Fry: Heat 4 cups of peanut oil in a 12-inch straight-sided cast-iron skillet over medium-high heat until it reaches 325°F. Preheat oven to 200°F to keep cooked chicken warm. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and the remaining half of the spice blend.
- Dredge Chicken: Remove chicken from the brine, letting excess drip off. Add 4 pieces of chicken at a time to the flour mixture (preferably one breast, wing, leg, and thigh), tossing to evenly coat. Shake off excess flour before frying.
- Fry Chicken: Test oil readiness by sprinkling a bit of flour into the oil—it should bubble immediately. Carefully place chicken skin-side down in the hot oil, positioning thighs and wings in the center and breasts and legs around the edge. The oil should reach about halfway up the chicken pieces. Fry for 6 to 8 minutes per side, adjusting heat as necessary to maintain the oil temperature and preventing burning. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Rest and Serve: Transfer fried chicken to a wire rack set atop a rimmed baking sheet. Keep the cooked chicken warm in the 200°F oven while frying subsequent batches. Serve the chicken hot for maximum crispiness and flavor.
Notes
- Overnight brining improves both flavor and tenderness but is optional.
- Use a candy or deep-fry thermometer to maintain oil temperature precisely for best frying results.
- Peanut oil is ideal for frying due to its high smoke point and neutral flavor, but other high smoke point oils like vegetable or canola can substitute.
- Make sure to pierce the chicken before brining to allow the brine to penetrate deeply.
- Resting the chicken in a warm oven helps keep it crispy and hot before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern Soul Food
Keywords: fried chicken, soul food, crispy chicken, buttermilk brine, spicy fried chicken, Southern cooking
