spicy buttermilk fried chicken


Recipe good for 4 people or one really hungry person


8 pieces of chicken

1 tablespoon of black pepper

1 tablespoon of kosher salt

2 tablespoons of coriander

2 tablespoons of paprika

3 cloves of garlic

1 large white onion

4 or 5 sprigs of thyme

1 large bay leaf

½ cup of lemon juice

½ cup of hot sauce

3 quarts of canola oil

Enough buttermilk to cover chicken


Seasoned Flour

3 cups of flour

1 teaspoon of kosher salt

1 teaspoon of onion powder

1 teaspoon of garlic powder


Mix chicken with the pepper, salt, coriander and paprika in a bowl large enough to contain the buttermilk.

Cut up the onion and garlic cloves. Add the onion, garlic, thyme, bay leaf, lemon juice, hot sauce and enough buttermilk to cover chicken. Mix everything together to make sure it’s evenly distributed. Marinate for AT LEAST 6 hours or overnight.

Frying Chicken:

Take the chicken straight from the buttermilk marinade into the seasoned flour. Coat the chicken evenly with the flour and then let rest on a sheet tray or plate for 30 minutes. This helps the flour to adhere to the chicken and will give you a better crust.

Heat your oil to 350 degrees in either a Dutch oven, cast iron skillet, deep fryer etc. (It is in your best interest to invest in a THERMOMETER! They’re not expensive and it helps your cooking process immensely!). Place your chicken pieces in the oil, but do not overcrowd the pan. Give your chicken it’s own space, lol. Fry on one side for 10/12 minutes. Turn the chicken and let cook for another 10/12 minutes.

Remove chicken from the oil and let rest for 10 minutes on a cooling rack placed over a sheet tray.