Spicy Fried Chicken

"There are so many interpretations of this classic. This version is a little contemporary Southern, and is great for those who like a little kick to their favorites. It does take a bit of time, needing to soak from 8 to 24 hours, which I have not included in the preparation time."
photo by lazyme photo by lazyme
photo by lazyme
photo by gailanng photo by gailanng
Ready In:
1hr 3mins




  • Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
  • Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
  • Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.

Questions & Replies

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  1. breezermom
    So sinfully delicious! We are fighting over the last two pieces. I did a whole chicken instead of just drumsticks. Thanks for sharing! Made for Culinary Quest Summer 2014.
  2. lazyme
    Wonderful! I usually oven fry my chicken anymore, so this was totally indulgent. I used breasts, thighs, and drumsticks and they were all gone in one day. lol. Thanks for sharing this nice winner, Jackie. Made for Culinary Quest 2014.
  3. sweetkrenda
    this recipe is a keeper! the chicken was d-e-l-i-c-i-o-u-s!!!!
  4. gailanng
    A recipe clamoring to be reviewed and photographed with my new surgically attached camera. I love the boldness of an unapologetically deep fat fried chicken and am feeling very chicken blessed. I'd love to tell you more, but there are two leftover pieces waiting for me on the kitchen counter. Made for PRMR.


  1. breezermom
    So sinfully delicious! We are fighting over the last two pieces. I did a whole chicken instead of just drumsticks. Thanks for sharing! Made for Culinary Quest Summer 2014.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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