This one is finger-licking good! It's a keeper and a must try!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.

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  • Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.

  • Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.

  • Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

480 calories; 23.5 g total fat; 70 mg cholesterol; 401 mg sodium. 41.5 g carbohydrates; 24.6 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2009
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour which gave it extra flavor. I used a whole chicken cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath I omitted all salt. Will definitely be making this again! Thank you. Read More
(61)

Most helpful critical review

Rating: 3 stars
11/23/2009
I didn't like this recipe at all but my husband did. I love spicy southern fried chicken but this just didn't taste right to me. Read More
(17)
49 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/06/2009
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour which gave it extra flavor. I used a whole chicken cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath I omitted all salt. Will definitely be making this again! Thank you. Read More
(61)
Rating: 5 stars
11/06/2009
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour which gave it extra flavor. I used a whole chicken cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath I omitted all salt. Will definitely be making this again! Thank you. Read More
(61)
Rating: 5 stars
02/22/2010
This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me but it crusted nicely and was very good. Read More
(44)
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Rating: 5 stars
09/02/2009
This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings. Read More
(34)
Rating: 5 stars
08/26/2011
This recipe is a copy of the the Neely Family Spicy Fried Chicken recipe from FoodNetwork.com with one variation... vegetable oil versus the recommended peanut oil. I like it with peanut oil best. Read More
(27)
Rating: 5 stars
06/20/2016
So delicious! I omitted the hot pepper sauce and used 1/2 tsp of cayenne for the buttermilk mixture and 1 tsp of cayenne for the flour mixture because I didn't want it to be too spicy for my kids. UPDATED: I have easily made this 50 times and I have a few tips. -If you want to decrease the cayenne don't omit the cayenne in the buttermilk. It gives it an awesome flavor. -I use chicken breasts cut into strips -put chicken with buttermilk/cayenne in a large ziplock back and the put in fridge -mix flour mixture in another bag -dip between bags using 2 forks (trust me...) -Double dip. Always double dip. It makes them really crispy. Dip in flour then buttermilk then back in flour. Then in the oil. -put a cookie rack on a sheet pan covered in paper towels. Put chicken on there after cooking. Keeps them from getting soggy. This is our family go to. Read More
(26)
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Rating: 5 stars
10/29/2009
Excellent! It's a keeper. I'll be making this on a regular basis. Read More
(17)
Rating: 3 stars
11/23/2009
I didn't like this recipe at all but my husband did. I love spicy southern fried chicken but this just didn't taste right to me. Read More
(17)
Rating: 5 stars
09/29/2011
LEAVE THE SKIN ON THE CHICKEN! dont do what i did (trim the skin off the chicken; i did it w/o thinking as i always de-skin chicken ) i followed this to a T.. however i added raw garlic & onion to the buttermik bath & soaked the chicken in it for 4 hrs. i did not use hot sauce or garlic powder. & i added creole seasoning to the flour. (which i put in a ziploc & shimmy shook the chicken in that ) i also let the coated chicken peices "paste" in the coating before frying. i used a cast iron pan & filled it 1/3 w/veg oil. i only turned the chicken ONCE. & that was after 10-15 mins of frying on the 1st side. this was THE BEST JUICIEST fried chicken ive ever made! Read More
(14)
Rating: 4 stars
02/01/2010
This was a good recipe. Read More
(14)