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Spicy Buttermilk Fried Chicken

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“This comes from a special BHG publication called "Chicken". I really like fried chicken and I love spicy, so this is one of my favorites when I'm looking for something easy and comforting. The original amount of spices called for makes this dish so-so spicy, so I double the cayenne (original recipe calls for 1/2 tsp). Cooking time includes time to marinate.”
3hrs 25mins

Ingredients Nutrition


  1. Skin chicken if desired.
  2. Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
  3. Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
  4. Drain chicken in a colander until well drained; discard buttermilk mixture.
  5. Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
  6. Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
  7. Carefully place chicken, meaty sides down, in hot shortening/oil.
  8. Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
  9. Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
  10. Remove chicken from skillet and drain well.

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