Fried Chicken | Easy, Spicy, Hot & Crispy Fried Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For Brining:
  • Buttermilk – 2 cups
  • Salt – 1 tsp
  • Black pepper – 1 tsp
  • Paprika – 2 tsp
  • Chicken thigh – 6 (skinless or with-skin but preferably bone-in)
For Crispy Coating of Chicken:
  • All-purpose flour – 2 cups
  • Salt – 2 tsp
  • Freshly crushed black pepper – 1 tsp
  • Paprika – 2 tsp
  • Garlic powder – 2 tbsp
  • Canola/vegetable oil for deep frying
For Dip:
  • Lemon juice – ¼ cup
  • Honey – 2 tbsp
  • Red pepper flakes – 1 tsp
  1. Wash and pat dry the chicken. Try to make the chicken as dry as possible as that will ensure you get a super crispy chicken at the end. Set the chicken aside and prepare the brining liquid or marinade.
  2. In a large bowl, add buttermilk, salt, pepper and paprika. Stir them well so that all spices are evenly mixed.
  3. Drop in the chicken pieces and make sure each piece is well immersed in the liquid. Let the chicken marinade in it for 4 hours or upto overnight. Refrigerate the chicken if marinating them for overnight.
  4. Before you are ready to fry, prepare the dry coating for chicken. In a large bowl or shallow dish, take the all-purpose flour. Then add salt, black pepper, paprika and garlic powder. Mix them using a wire whisk for an even mixing.
  5. Heat a large deep-frying pan with enough canola or vegetable oil for deep frying the chicken.
  6. Pick up one chicken piece at a time from the brining liquid and place them on flour mixture. Coat each side of the chicken thoroughly with the seasoned flour making sure every nook and cranny is covered. Flip the chicken over for few times to get an even and thorough coating all over the chicken.
  7. Now carefully drop the chicken into the hot oil and fry them on medium-low heat for 10 minutes on one side. Then flip it over and fry it for another 7 to 8 minutes or until golden brown on the outside. Do not over-crowd the pan while frying; it’s recommended to fry the chicken in batches to ensure even cooking.
  8. If you want to double-sure for the chicken to be thoroughly cooked, check the internal temperature of the chicken in an instant-read thermometer and it should register at least 160 F.
  9. Take out the fried chicken and place them on a wire/cooling rack for the excess oil to drip off. You can sprinkle some more paprika on the chicken at this point for an extra kick.
  10. While the chicken is frying, prepare the dip but thoroughly mixing lemon juice, honey and red pepper flakes in a small bowl.
  11. Serve the hot & crispy fried chicken with the honey-lemon dip and some fresh salad on the side. Enjoy!
Recipe by Flavor Quotient at