Skip to main content
Epicurious

Spicy Fried Chicken

3.9

(27)

Serve with black-eyed peas, biscuits, a watercress salad and cold beer or iced tea.

Recipe information

  • Yield

    Serves 4

Ingredients

Marinating Chicken

6 medium garlic cloves
2 cups buttermilk
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 3 1/2-pound fryer, cut into 8 pieces

Coating Chicken

1 1/2 cups unbleached all purpose flour
1 3/4 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Safflower oil (for deep frying)
Chopped fresh cilantro
Lime wedges

Preparation

  1. Step 1

    Mash garlic with flat side of knife. Place garlic in medium bowl. Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture over; turn chicken to coat. Cover and chill at least 8 hours or overnight, turning occasionally.

    Step 2

    Place rack over baking sheet. Remove chicken from marinade and set on rack. Let drain 10 minutes.

    Step 3

    Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss chicken pieces in batches in flour mixture, turning to coat; shake off excess. Toss each piece again in flour mixture; shake off excess. Transfer chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45 minutes.

    Step 4

    Preheat oven to low. Line baking sheet with paper towels. Pour oil into heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375°F. or until small cube of fresh bread sizzles instantly when added. Add chicken thigh and leg pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. or until small cube of bread sizzles slowly when added. Fry until chicken is golden brown and cooked through, turning chicken occasionally, about 16 minutes. Using tongs, transfer chicken to paper towel-lined baking sheet. Place baking sheet with chicken in oven to keep warm.

    Step 5

    Reheat oil to 375°F. Add breast and wing pieces to skillet. Adjust heat so that temperature remains between 340°F. and 350°F. and fry chicken until cooked through and golden brown, turning occasionally with tongs, about 10 minutes. Using tongs, transfer chicken to prepared sheet and drain.

    Step 6

    Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime wedges and serve.

TagsFried ChickenAmericanSouthernWhole ChickenChickenPoultryButtermilkDairyMainDinnerLunchNut FreeFryBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.