Spicy Buttermilk Fried Chicken

4.3 stars based on 12 votes.
12 ratings
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Spicy Buttermilk Fried Chicken


  • 3 cups buttermilk
  • 1/4 cup TABASCO® brand Original Red Sauce
  • 3 teaspoons salt, divided
  • 1 (2 1/2- to 3-pound) chicken, cut up into 8 pieces
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • Canola oil for deep-frying


Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.

Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.

Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350°F.

Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.

Makes 4 servings.

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  • Name: Hotels in calicut
    Date: October 24th, 2014
    I can't wait..I will make it on today
    thanks for your recipe
  • Name: Sean
    Date: June 24th, 2014
    On Diners, Drive-ins and Dives they helped avoid burning by frying until golden brown, then baking it until done.
  • Name: Cajun
    Date: February 14th, 2013
    Good taste but has a tendency to burn can't taste the Tabasco