Spicy Fried Chicken Recipe

ChickenDinner

May 24

Written By Amelia

This ultra craggy spicy buttermilk fried chicken is marinated in a tangy seasoned buttermilk brine, coated in a crunchy cayenne-spiced crust, and served with a thick homemade ranch for the ultimate comfort food meal- 10/10 deliciousness!

About This Crispy Spicy Fried Chicken Recipe

If you love ultra crispy homemade fried chicken with tons of crunch and flavor, this spicy buttermilk fried chicken recipe is the only thing you’ll ever need! The chicken is marinated in a flavorful buttermilk brine before being coated in a super craggy seasoned flour mixture packed with cayenne, garlic, onion, mustard powder, and spices.

The result is juicy dark meat chicken with an incredibly crunchy crust and bold flavor. Paired with a thick homemade herby ranch, this fried chicken is comfort food to the max!

Why You’ll Love

Ultra crispy, craggy fried chicken crust
Juicy and flavorful dark meat chicken (you can also use white meat)
Packed with bold spicy buttermilk flavor
Thick homemade ranch for dipping
Great for game days, gatherings, or comfort food dinners
Reheats surprisingly well

Ingredients You’ll Need

For the Chicken

Chicken thighs and drumsticks
Buttermilk
Hot sauce
Pickle brine
Garlic powder
Onion powder
Mustard powder
Cayenne pepper
Black pepper
White pepper
MSG (optional)
Kosher salt

For the Coating

All-purpose flour
Cornstarch
Baking powder
Garlic powder
Onion powder
Cayenne pepper
Celery salt
Mustard powder
MSG (optional)
Black pepper
White pepper

For the Ranch

Mayonnaise
Sour cream
Buttermilk
Garlic
Fresh dill
Chives
Dijon mustard
Cayenne

How to Make

The chicken is marinated overnight in a spicy seasoned buttermilk brine before being dredged in a heavily seasoned flour mixture with craggly flour bits for extra extra crunch. After resting briefly, the chicken is fried until deeply golden and crispy until cooked through. Serve hot with the homemade herby ranch.

Tips for Success

Let the chicken marinate at least overnight for the best flavor
Drizzle some marinade into the flour mixture to create crispy craggly bits
Let the dredged chicken rest before frying so the coating adheres properly
Fry in batches to avoid overcrowding the oil
Use a wire rack instead of paper towels to keep the crust crispy

Frequently Asked Questions

Can I use chicken breasts?
Yes, but thighs and drumsticks stay juicier and are more forgiving when frying.

Why add cornstarch to the flour?
Cornstarch helps create a lighter, crispier crust with extra crunch.

Can I make this less spicy?
Absolutely. Reduce the cayenne pepper to your preferred spice level.

Why drizzle the marinade into the flour?
This creates little shaggy flour clumps that fry up into extra crispy craggly bits.

Can I reheat fried chicken?
Yes. Microwave briefly for 30–45 seconds, then finish in a 400°F oven or air fryer until crispy again.

Is the ranch spicy?
It has a mild kick from the cayenne, but the creamy ranch balances the heat from the chicken.

What is MSG and do I have to use it?
MSG is completely optional in this recipe, but it adds extra savory depth and enhances the flavor of the fried chicken and ranch. If you prefer not to use it, simply leave it out- the recipe will still be delicious!

What to Serve With

More Recipes You’ll Love

Spicy Buttermilk Fried Chicken with Thick Herby Ranch

Yield: 6-8

Author: Amelia is NOT a Chef

Prep time: 30 MinCook time: 30 MinInactive time: 24 HourTotal time: 25 Hour

This ultra craggy spicy buttermilk fried chicken is marinated in a tangy seasoned buttermilk brine, coated in a crispy cayenne-spiced crust, and served with a thick homemade herby ranch for the ultimate crunchy, juicy comfort food dinner.

Cook modePrevent screen from turning off

Ingredients

Chicken & Buttermilk Brine

4–5 pounds chicken thighs and drumsticks
4 cups buttermilk
2 tablespoons Crystal or Louisiana hot sauce
2 tablespoons pickle brine
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon mustard powder
2 teaspoons cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon MSG (optional)

Spicy Dredge

2½ cups all-purpose flour
½ cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon celery salt
1 teaspoon kosher salt
1 teaspoon MSG (optional)
½ teaspoon white pepper
½ teaspoon black pepper
1 tablespoon baking powder
Peanut/Canola/Vegetable oil for frying

Spicy Herby Ranch

½ cup buttermilk
¾ cup mayonnaise
¼ cup sour cream
2 cloves garlic, finely grated
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh dill
1 teaspoon Dijon mustard
½ teaspoon kosher salt (or more to taste)
½ teaspoon cayenne pepper
Fresh cracked black pepper, to taste
1 teaspoon onion powder
1 teaspoon lemon juice or white vinegar
Tiny pinch MSG (optional)

Instructions

Chicken Marinade

In a large bowl, whisk together the buttermilk, hot sauce, pickle brine, kosher salt, garlic powder, onion powder, mustard powder, cayenne, black pepper, white pepper, and MSG (optional) until fully combined.
Add the chicken thighs and drumsticks and toss well to coat. Cover and refrigerate for 12–24 hours.

Ranch

In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream, garlic, chives, dill, Dijon mustard, kosher salt, cayenne, black pepper, onion powder, lemon juice, and MSG (optional).
Cover and refrigerate for at least 2 hours before serving.

Assembly & Cooking

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, cayenne, mustard powder, celery salt, kosher salt, MSG (optional), white pepper, black pepper, and baking powder.
Drizzle a few spoonfuls of the buttermilk marinade into the flour mixture and toss lightly with your fingertips until small shaggy clumps form throughout the flour.
Remove the chicken from the marinade, letting the excess buttermilk drip off.
Press each piece firmly into the flour mixture, aggressively packing the craggly flour bits onto the chicken for maximum texture.
Transfer the coated chicken to a wire rack and let rest for 10–15 minutes before frying.
Fill a heavy pot with 2–3 inches of peanut or canola oil and heat to 335–340°F.
Working in batches, fry the chicken for 10–15 minutes, turning occasionally, until deeply golden brown and crispy.
Transfer the chicken to a wire rack set over a baking sheet.
Transfer the fried chicken to a 350°F oven and bake for 10–15 minutes, or until the chicken reaches 175–185°F internally.
Serve hot with the thick spicy herby ranch.