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For this recipe, you will need: - 4 chicken thighs (bone-in, skin-on) - 4 chicken drumsticks These pieces give you juicy meat and crispy skin. The bone helps keep the meat moist while frying. To create the marinade, gather these: - 2 cups buttermilk - 2 teaspoons hot sauce (adjust to taste) The buttermilk makes the chicken tender. The hot sauce adds a kick that you can control. For the crunchy coating, use: - 1 cup all-purpose flour - 1 tablespoon cornstarch - 2 teaspoons paprika - 1 teaspoon cayenne pepper (add more for extra heat) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper This mixture gives the chicken a golden and crispy texture. Each spice adds its own flavor, making every bite special. For the full recipe, check out the instructions provided earlier. To start, you need to marinate the chicken. In a large bowl, mix 2 cups of buttermilk and 2 teaspoons of hot sauce. This mix adds flavor and moisture. Submerge the chicken thighs and drumsticks in the buttermilk. Cover the bowl with plastic wrap and place it in the fridge. Let the chicken marinate for at least 2 hours, but overnight is best. This step is key to making the chicken juicy and tender. Now, let’s make the coating. In a clean bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk everything together until it's mixed well. This coating is what gives your chicken its crispy texture. Next, it’s time to fry. Pour enough vegetable oil into a deep skillet or Dutch oven to reach a depth of 1-2 inches. Heat the oil over medium-high heat until it hits 350°F (175°C). This is important; a thermometer helps here. While the oil heats, take the marinated chicken out. Let any extra buttermilk drip off. Dredge each piece in your seasoned flour mix, pressing it in firmly. Let the coated chicken rest on a wire rack for about 10 minutes. When the oil is ready, carefully add the chicken pieces. Don’t overcrowd the pan; this can make your chicken soggy. Fry for 12-15 minutes on each side. You want a deep golden brown color. Use a meat thermometer to check that the inside is at least 165°F (74°C). Once fried, place the chicken on a plate lined with paper towels to soak up any extra oil. Enjoy the crispy, spicy goodness! For the full recipe, check the details above. To get that extra crunch, use cornstarch in your flour mix. Cornstarch makes the coating crispier. Make sure to press the flour firmly onto the chicken. The more you press, the better the crunch. Next, let the chicken rest on a wire rack after coating. This helps the coating stick better when frying. You can change the heat level easily! Add more cayenne pepper for extra spice. If you prefer milder chicken, reduce the hot sauce in the marinade. Taste as you go to find your perfect balance. Remember, the joy of cooking is making it your own! Serve your fried chicken with sides like coleslaw or cornbread. A spicy dipping sauce makes a great addition too. For a fun twist, pair it with pickles or jalapeños. Don’t forget to present the chicken nicely on a platter. A sprig of parsley adds color and freshness! For the full recipe, check out the Extra Crispy Spicy Fried Chicken recipe above. {{image_4}} For a bold twist, try Spicy Garlic Fried Chicken. Start by adding minced garlic to your marinade. Use 4-5 cloves for a strong flavor. This will make your chicken smell amazing and taste even better. You can also mix garlic powder into your coating. This adds depth and a tasty kick. To make Southern Style Fried Chicken, focus on using traditional spices. Add sage and thyme to your flour mix for that classic flavor. You can also switch the hot sauce in the marinade for the more subtle flavors of mustard. The result? A crispy chicken with Southern charm. If you need gluten-free options, use rice flour or a gluten-free flour blend. These alternatives work well and still give a nice crunch. Make sure your hot sauce and other ingredients are also gluten-free. This way, everyone can enjoy the crispy goodness without worry. For the full recipe, check out the detailed instructions that guide you step by step! After enjoying your extra crispy spicy fried chicken, you may have some left. To store it, let the chicken cool down first. Then, place it in an airtight container. Make sure to keep it in the fridge. Properly stored, it will last for up to four days. If you want to keep it longer, consider freezing. Reheating chicken can be tricky. You want it hot and crispy, not soggy. To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Bake for about 15-20 minutes, or until it's heated through. This method helps maintain that crunchy texture. You can also use an air fryer for a quicker option. Set it to 350°F (175°C) and heat for about 10 minutes. Freezing is great for longer storage. To freeze the chicken, first, let it cool completely. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag or container. Be sure to remove as much air as possible. This helps prevent freezer burn. The chicken can stay frozen for up to three months. When you're ready to eat, thaw it in the fridge overnight before reheating. For the best flavor, try to use it within a month. For the full recipe, look back to the beginning of this article. To make fried chicken extra crispy, you need a good coating. The combination of flour and cornstarch gives the chicken its crunch. Cornstarch absorbs moisture, which helps create a crispier surface. Marinating in buttermilk adds flavor and breaks down proteins, making the chicken tender. The right frying temperature, around 350°F, is essential too. If the oil is too cool, the chicken will be greasy and soggy. Yes, you can use chicken breasts instead of thighs. Breasts cook faster and are leaner. However, they may dry out if overcooked. To keep them juicy, you can marinate them for the same time as thighs. Just be mindful of the cooking time. Check the internal temperature with a meat thermometer. It should reach 165°F for safe eating. To check if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the chicken without touching bone. The temperature should read 165°F. If you don't have a thermometer, look for a golden brown color and clear juices when pierced. The chicken should feel firm, not soft. Cooking times may vary, so always check before serving. For the full recipe, check the Extra Crispy Spicy Fried Chicken section above. This blog post covered everything you need for great fried chicken. We explored the chicken, marinade, and coating for flavor. Then, we walked through each step for marinating, coating, and frying. I shared tips on getting the perfect crunch and adjusting spice levels. We also discussed fun variations and how to store leftovers. Fried chicken opens the door to creativity. You can make it your own! Enjoy experimenting with flavors and methods. Happy cooking!

Extra Crispy Spicy Fried Chicken

Get ready to savor the flavor with this Extra Crispy Spicy Fried Chicken recipe! Bursting with bold flavors from marinated chicken thighs and drumsticks, this dish features a perfectly seasoned coating for that irresistible crunch. Learn how to fry it to golden perfection and impress your family and friends. Click through for the complete recipe and tips for making your chicken the star of any meal!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

4 chicken drumsticks

2 cups buttermilk

2 teaspoons hot sauce (adjust to taste)

1 cup all-purpose flour

1 tablespoon cornstarch

2 teaspoons paprika

1 teaspoon cayenne pepper (add more for extra heat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine 2 cups of buttermilk and 2 teaspoons of hot sauce, mixing well. Add the chicken thighs and drumsticks, ensuring they are completely submerged in the mixture. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, ideally overnight. This will infuse the chicken with flavor and tenderness.

    Prepare the Coating: In a separate bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk together until fully blended. This seasoned mixture will provide a crunchy and flavorful coating for the chicken.

      Heat the Oil: In a deep skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Utilize a kitchen thermometer to ensure an accurate temperature, as this is crucial for achieving a crispy finish.

        Coat the Chicken: Once marinated, remove each piece of chicken from the buttermilk mixture, allowing any excess liquid to drip off. Dredge the chicken in the seasoned flour mixture, making sure to press the flour firmly into the chicken for a thick, even coating. After coating, place the chicken pieces on a wire rack and let them rest for about 10 minutes to set the flour.

          Fry the Chicken: Carefully place the coated chicken pieces into the preheated oil, being careful not to overcrowd the pan. Fry the chicken for approximately 12-15 minutes per side, or until each piece is a deep golden brown and crisp. The internal temperature should reach 165°F (74°C) for safe consumption. If needed, fry in batches based on the size of your pan.

            Drain and Serve: Once the chicken is perfectly fried, transfer it to a plate lined with paper towels to absorb any excess oil. Allow the chicken to rest for a few minutes before serving to maintain its crispy texture.

              - Presentation Tips: Serve the chicken on a large, attractive platter, garnished with a sprig of fresh parsley for a pop of color. Consider adding a small bowl of spicy dipping sauce on the side to enhance the flavor experience!

                Prep Time: 15 mins | Total Time: 3 hrs (including marinating) | Servings: 4