Description

This Crispy Soul Food Fried Chicken features a robust, smoky, and spicy flavor profile achieved through a homemade spice blend and a tangy buttermilk brine infused with Louisiana Hot Sauce. The chicken pieces are double-coated in a seasoned flour mixture and fried to golden perfection using peanut oil, delivering a crisp exterior and juicy, tender meat inside. Ideal for a soulful, comforting meal that celebrates Southern flavors.

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 (chicken 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 (for frying)

Instructions

Make the Spice Blend: In a medium bowl, whisk together smoked paprika, onion powder, garlic powder, kosher salt, coarsely ground black pepper, Italian seasoning, and cayenne pepper until well combined to create a balanced, flavorful seasoning base.
Prepare the Buttermilk Brine: In a large bowl, whisk the buttermilk with half of the prepared spice blend and the Louisiana Hot Sauce until smooth. Use a small knife or fork to pierce the chicken pieces all over, then fully submerge them in the buttermilk brine. Cover and refrigerate for at least 3 hours, preferably overnight for maximum flavor and tenderness.
Dredge the Chicken: Preheat the peanut oil in a 12-inch straight-sided cast-iron skillet over medium-high heat to 325°F. Meanwhile, in a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and the remaining half of the spice blend. Remove chicken pieces from the brine in batches of four (one breast, wing, leg, and thigh preferred), toss thoroughly in the flour mixture ensuring even coating, then shake off excess flour.
Fry the Chicken: Carefully place the chicken pieces skin side down in the hot oil, arranging thighs and wings towards the center of the skillet and breasts and legs around the edges. Maintain the oil temperature at 325°F, frying each side for approximately 6–8 minutes or until the coating is golden brown and an instant-read thermometer registers 165°F inside the thickest part of the chicken.
Keep Warm and Serve: Transfer fried chicken to a wire rack set over a rimmed baking sheet and place in a preheated oven at 200°F to keep warm while frying remaining batches. Serve the crispy, spicy fried chicken hot for optimal flavor and texture.

Notes

Overnight brining is optional but highly recommended to enhance flavor and juiciness.
Use a thermometer to monitor oil temperature to prevent undercooking or burning.
Peanut oil is preferred for its high smoke point and neutral flavor.
Adjust cayenne pepper quantity if a milder or spicier chicken is desired.
Ensure chicken pieces are patted dry before dredging for better coating adherence.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Frying
Cuisine: Southern Soul Food

Nutrition

Serving Size: 1 piece (approximately 6 oz)
Calories: 480 kcal
Sugar: 1 g
Sodium: 850 mg
Fat: 30 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1.5 g
Protein: 35 g
Cholesterol: 120 mg

Keywords: fried chicken, crispy chicken, soul food, spicy fried chicken, buttermilk brine, southern cooking, soul food chicken