This style of fried chicken comes out very crunchy and super juicy. The trick is in the marinade as well as the style of cooking. I use both a dutch oven and a pressure cooker for this Spicy Style Fried Chicken. The pressure cooker is by far my favorite but the dutch oven is very good too.

Ingredients

• 1 cup buttermilk

• 1 egg

• 10-12 pieces of chicken

• 2 cups all-purpose flour

• ½ cup cornstarch (extra crunch)

• 2–3 tsp paprika

• 2–3 tsp cayenne (adjust to heat tolerance)

• 2 tsp garlic powder

• 2 tsp onion powder

• 1½–2 tsp salt

• 1 tsp black pepper

• ½ tsp white pepper (optional)

Marinade Directions

Ingredients

• For about 3–4 lb chicken (thighs, drumsticks, or bone‑in pieces):

  • 2 cups buttermilk​

  • 1/3–1/2 cup hot sauce (Frank’s, Louisiana, Crystal, etc.; more = spicier)​

  • 2 teaspoons kosher salt​

  • 1.5 teaspoons black pepper​

  • 2 teaspoons garlic powder​

  • 2 teaspoons onion powder​

  • 2 teaspoons smoked paprika (or regular paprika)​

  • 1–2 teaspoons cayenne pepper, to taste​

  Optional for extra flavor:

  • 1 teaspoon dried thyme or Italian seasoning​

  • 1 tablespoon brown sugar to slightly balance the heat​

  Marinading steps

  1. Whisk all marinade ingredients together in a bowl until smooth.​

  2. Add chicken pieces, making sure they are fully submerged; use a nonreactive bowl or zip bag.​

  3. Refrigerate at least 4 hours; 8–12 hours (overnight) gives the best flavor and tenderness for fried chicken.​

  Heat and flavor adjustments

  • For “hot” rather than “medium,” push the cayenne toward 2 teaspoons and use the full 1/2 cup hot sauce.​

  • For milder heat, cut cayenne in half and drop hot sauce to 1/4 cup while keeping the rest the same.​

Deep frying chicken is mostly about oil temperature, timing, and hitting a safe internal temp of at least 165°F.​

Oil temperature and setup

• Use a deep pot or fryer with at least 3 inches of oil, leaving space so it will not overflow.​

• Preheat oil to about 350–375°F; 350°F is a good target for bone‑in pieces, expecting the oil to drop to around 325°F after adding chicken.​

• Use a thermometer to monitor the oil and adjust the burner to keep it roughly 325–350°F while frying.​

Frying time and doneness

• Fry in small batches so the oil temperature does not crash; overcrowding leads to greasy chicken and uneven cooking.​

• Typical bone‑in thighs or drumsticks take about 12–18 minutes total, turning occasionally until the crust is deep golden brown.​

• Check internal temperature in the thickest part (not touching bone); chicken is safe at 165°F internal, and dark meat often eats best around 175–185°F.