Warm, buttery, and built for sharing — this Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine Recipe delivers crunchy skin, juicy meat, and a brine that packs a gentle heat. It’s perfect for weekend family dinners, picnic plates, or a cozy weeknight treat. If you love bold brines and comforting crunch, this version will become a go-to.
If you’re exploring bold chicken recipes, you might also enjoy our best Peruvian chicken with creamy green sauce recipe, which balances tangy marinades with bright herb flavors.
Table of Contents
Why You’ll Love This Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine
- Exceptionally juicy interior thanks to a spicy buttermilk brine.
- Ultra-crispy crust from the cornstarch + flour combo — perfect for satisfying crunch lovers.
- Family-friendly and easy to scale up for gatherings.
- Can be brined ahead for meal prep and stress-free cooking.
- Balanced heat: spicy kick without overpowering the classic southern flavor.
Ingredients Needed :
Protein
- 3 lbs bone-in (skin-on) chicken pieces (breasts, thighs, wings, drumsticks): Use fresh chicken for the best results.
Brine
- 2 cups buttermilk: Keeps the chicken tender and juicy. Don’t skip this—it’s the secret to moist meat!
- 2 tablespoons hot sauce: Adds a bold spicy kick to the brine.
- 1 teaspoon smoked paprika: Brings a subtle smoky flavor to the mix.
- 1 teaspoon garlic powder: Infuses the brine with a rich savory taste.
- 1 teaspoon onion powder: Enhances the overall depth of flavor.
- ½ teaspoon cayenne pepper: For those who love a little heat!
- 2 teaspoons kosher salt: Balances and enhances all the flavors.
- 1 teaspoon black pepper: Adds a touch of spice and warmth.
- 1 teaspoon Italian seasoning: A blend of herbs for an aromatic twist.
Coating & Frying
- 2 cups all-purpose flour: The base for that classic crispy coating.
- ¼ cup cornstarch: The key to achieving an ultra-crispy crust.
- 1 teaspoon baking powder: Helps the coating puff up beautifully.
- Peanut or vegetable oil (for frying): These oils have a high smoke point, perfect for deep frying.
Step-by-Step Instructions :
- Start by whisking together the buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl.
- To help the brine penetrate, poke small holes in the chicken pieces with a fork. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours. If you can marinate overnight, the flavor will be even more incredible.
- In another bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, and Italian seasoning.
- The cornstarch is the game-changer here—it’s what makes the crust extra crispy. Mix everything well to ensure the seasoning is evenly distributed.
- Remove the chicken from the brine and let any excess drip off. Coat each piece in the seasoned flour mixture, pressing gently to ensure a thick, even layer. For an extra-crunchy crust, add a couple of tablespoons of the brine to the flour mixture and mix it in before dredging.
- Heat the oil in a cast iron skillet to 325°F. Carefully place the chicken skin-side down, frying in batches to avoid overcrowding. Cook each piece for 6–8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Once done, transfer the chicken to a wire rack to cool slightly while staying crispy.
Serving Suggestions Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine
- Serve with buttery mashed potatoes, steamed collard greens, or macaroni and cheese for a classic soul-food plate.
- Add pickles, hot honey, or coleslaw to cut richness and add brightness.
- For sandwiches, stack on a soft brioche bun with slaw and spicy mayo.
Tips for Success Crispy Soul Food Fried Chicken with Spicy Buttermilk Brine
- Brine time matters: at least 4 hours, preferably overnight for maximum flavor and juiciness.
- Dry the skin slightly before dredging so the coating adheres and crisps evenly.
- Keep oil temperature steady at ~325°F; too hot browns the crust before the center cooks, too cool makes the crust greasy.
- Fry in batches and avoid crowding — that keeps the oil temperature stable and the crust crisp.
- Use a wire rack (not paper towels) to rest chicken so steam doesn’t soften the crust.
variation (if any)
- Extra-crunch option: Double-dredge by dipping the floured chicken quickly back into a little leftover brine, then recoat in flour mixture.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use rice flour instead of cornstarch.
- Less heat: Reduce cayenne and hot sauce by half for a mild, family-friendly version.
FAQs
Q: Can I use boneless chicken breasts?
A: Yes — reduce cooking time and monitor internal temp closely; boneless breasts cook faster and can dry out if overcooked.
Q: How long can I brine the chicken?
A: 4–24 hours is ideal. Over 24 hours can begin to change texture because of the acid in the buttermilk.
Q: Can I bake this instead of frying?
A: You can bake at 425°F on a wire rack for 35–45 minutes, flipping halfway, but the crust won’t be quite the same as deep frying.
Q: How do I reheat leftovers without losing crispiness?
A: Reheat in a 375°F oven on a wire rack for 10–12 minutes until warmed through to keep the crust crunchy.
Conclusion
Ready to make a show-stopping batch of fried chicken? For a related take on spicy buttermilk fried chicken inspiration, check this Crispy Spicy Buttermilk Fried Chicken Recipe – Meiko and The Dish for extra technique and flavor ideas.
Servings: 6 servings
Calories: 400kcal
Ingredients
Protein
- 3 lbs bone-in (skin-on) chicken pieces (breasts, thighs, wings, drumsticks) Use fresh chicken for the best results.
Brine
- 2 cups buttermilk Keeps the chicken tender and juicy. Don’t skip this—it’s the secret to moist meat!
- 2 tablespoons hot sauce Adds a bold spicy kick to the brine.
- 1 teaspoon smoked paprika Brings a subtle smoky flavor to the mix.
- 1 teaspoon garlic powder Infuses the brine with a rich savory taste.
- 1 teaspoon onion powder Enhances the overall depth of flavor.
- ½ teaspoon cayenne pepper For those who love a little heat!
- 2 teaspoons kosher salt Balances and enhances all the flavors.
- 1 teaspoon black pepper Adds a touch of spice and warmth.
- 1 teaspoon Italian seasoning A blend of herbs for an aromatic twist.
Coating & Frying
- 2 cups all-purpose flour The base for that classic crispy coating.
- ¼ cup cornstarch The key to achieving an ultra-crispy crust.
- 1 teaspoon baking powder Helps the coating puff up beautifully.
- for frying Peanut or vegetable oil These oils have a high smoke point, perfect for deep frying.
Instructions
Preparation
- Start by whisking together the buttermilk, hot sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a large mixing bowl.
- To help the brine penetrate, poke small holes in the chicken pieces with a fork. Submerge the chicken in the brine, cover, and refrigerate for at least 4 hours. If you can marinate overnight, the flavor will be even more incredible.
- In another bowl, combine the all-purpose flour, cornstarch, baking powder, kosher salt, and Italian seasoning.
- Mix everything well to ensure the seasoning is evenly distributed.
Frying
- Remove the chicken from the brine and let any excess drip off. Coat each piece in the seasoned flour mixture, pressing gently to ensure a thick, even layer.
- For an extra-crunchy crust, add a couple of tablespoons of the brine to the flour mixture and mix it in before dredging.
- Heat the oil in a cast iron skillet to 325°F. Carefully place the chicken skin-side down, frying in batches to avoid overcrowding.
- Cook each piece for 6-8 minutes per side, or until golden brown and the internal temperature reaches 165°F.
- Once done, transfer the chicken to a wire rack to cool slightly while staying crispy.
Notes
Brine time matters: at least 4 hours, preferably overnight for maximum flavor and juiciness. Dry the skin slightly before dredging so the coating adheres and crisps evenly. Keep oil temperature steady at ~325°F; too hot browns the crust before the center cooks, too cool makes the crust greasy. Fry in batches and avoid crowding to keep the oil temperature stable and the crust crisp. Use a wire rack (not paper towels) to rest chicken so steam doesn’t soften the crust.
Nutrition
Serving: 1g | Calories: 400kcal | Carbohydrates: 18g | Protein: 35g | Fat: 20g | Sodium: 800mg
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