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Paula Dean's Spicy Buttermilk Fried Chicken

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“This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 quart buttermilk
  • 1 tablespoon hot sauce
  • 2 teaspoons Lawry's Seasoned Salt, divided
  • 1 (4 -5 lb) chicken, cut into 8 pieces
  • 2 cups all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon onion powder
  • peanut oil (for frying)

Directions

  1. In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
  2. In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  3. In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  4. Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
  5. Enjoy!

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