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Southern Spicy Fried Chicken

Rated as 4.22 out of 5 Stars
20

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

2 h 30 m servings 480
Original recipe yields 10 servings

Directions

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  1. Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
  2. 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.
  3. Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
  4. 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.
  5. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 480 calories; 23.5 41.5 24.6 70 401 Full nutrition

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Reviews

Read all reviews 37
  1. 49 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 i...

Most helpful critical review

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.

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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 i...

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.

This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings.

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...

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 ki...

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.

Excellent! It's a keeper. I'll be making this on a regular basis.

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 & onio...

This was a good recipe.