This chicken is crunchy and crusty on the outside and juicy and flavorful on the inside; infused with spices and seasonings and soaked in buttermilk. It’s first marinated in buttermilk and hot sauce. The buttermilk keeps the chicken super juicy while it’s being fried. And the hot sauce adds the obviously needed kick for spicy chicken.

Once the chicken has marinated, preferably overnight, it gets a dredge through seasoned, spicy flour then a dip in eggs and another coat of the flour mixture. This ensures a super thick, crunchy coating. And if you have time, let the chicken hang out uncovered on a rack in the refrigerator for a few hours before frying. This helps ensure the coating sticks to the chicken.

Then after all that work, you get to enjoy the deliciousness that is this extra crispy spicy fried chicken.


  • 2 lbs. bone-in chicken pieces
  • 1 qt. buttermilk
  • Salt, pepper and garlic powder to taste
  • 3 large eggs
  • 1/3 cup water
  • 1 cup hot sauce I like Louisiana Hot Sauce
  • 4 cups all-purpose flour
  • 1 tsp. kosher salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 1 Tbsp. cayenne pepper
  • Peanut oil, for frying


  1. Place chicken pieces in a large bowl or ziptop bag. Cover with buttermilk and marinate 2 hours to overnight.
  2. Remove from buttermilk and pat dry with a paper towel. Sprinkle lightly with salt, pepper and garlic powder. Set aside.
  3. Place a rack over a rimmed baking sheet and set aside. Whisk together the eggs, water, and hot sauce. In another bowl, whisk together the flour, salt, pepper, paprika, and cayenne pepper.
  4. Dredge the chicken in the flour mixture then coat it in the egg mixture. Return to the flour mixture and coat. Place chicken on the rack.
  5. Once all pieces are coated, place in the refrigerator for 30 minutes. This step helps the coating stick to the chicken.
  6. Meanwhile, heat the peanut oil to 350 degrees F. Working in batches, fry chicken for about 15 to 18 minutes, or until no longer pink and cooked through.
  7. Keep in mind that dark meat will take a little longer to cook than white meat. Watch the wings as they may cook in less than 15 minutes.
  8. Place chicken on a clean rack to help keep it crispy as you cook another batch.