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Spicy Buttermilk Fried Chicken

Spicy Buttermilk Fried Chicken
A spicy twist on classic buttermilk fried chicken.
Inspired by the Ny Times Cooking recipe on Nytimes.com
View Inspiration

Ingredients & Equipment

Ingredients
8 pieces chicken drumstick
3 cups buttermilk
3 tablespoons kosher salt
2 teaspoons black pepper
1.5 cups wheat flour
3 cups peanut oil
1 teaspoon cayenne pepper
1 teaspoon paprika
Equipment
Bowl
Frying Pan
Baking Sheet

Instructions

  1. Place chicken drumsticks in a bowl and toss them with buttermilk, 2 tablespoons salt, black pepper, cayenne pepper, and paprika. Cover and marinate for at least an hour and up to a day.
    • Chicken Drumstick - 8
    • Buttermilk - 3 cups
    • Kosher Salt - 2 tablespoons
    • Black Pepper - 2 teaspoons
    • Cayenne Pepper - 1 teaspoon
    • Paprika - 1 teaspoon
  2. Combine flour, 1 tablespoon salt, and 2 teaspoons pepper in a large bowl or a paper bag large enough to accommodate the flour and the pieces of chicken.
    • Wheat Flour - 1.5 cups
    • Kosher Salt - 1 tablespoon
    • Black Pepper - 2 teaspoons
  3. Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
    • Peanut Oil - 3 cups
  4. Set a rack on a baking sheet or tray.
  5. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
    • Chicken Drumstick - 8
    • Wheat Flour - 1.5 cups
  6. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid.
    • Chicken Drumstick - 8
    • Wheat Flour - 1.5 cups
  7. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it's golden brown.
    • Chicken Drumstick - 8
  8. Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
    • Kosher Salt - 1 tablespoon

Notes

The new recipe adds cayenne pepper and paprika to the marinade and flour mixture for a spicy kick. The cooking process remains largely the same, but the added spices enhance the flavor profile.

Community Notes

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