This spicy fried chicken features tender drumsticks marinated in a fiery red pepper and buttermilk blend made with fresh Fresno chiles, then fried until the exterior crisps and shatters. The homemade marinade infuses deep spice and tang throughout the meat.
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Roughly chop the red peppers and place them in a bowl with the garlic cloves.
In a saucepan, combine water and apple cider vinegar. Add the chopped peppers and garlic.
Bring the mixture to a boil and cook until the peppers are softened, about 10 minutes.
Carefully transfer the cooked pepper mixture to a blender and blend until smooth.
Strain the blended mixture through a fine-mesh sieve into a container, pressing on the solids to extract all the liquid. This is your hot sauce marinade.
Pat the chicken drumsticks dry with paper towels and place them in a large mixing bowl.
Season the chicken generously with salt, black pepper, garlic powder, onion powder, paprika, and seasoned salt.
Pour the strained hot sauce marinade over the seasoned chicken, followed by the buttermilk.
Mix everything together to ensure the chicken is well-coated. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a separate large bowl, combine the all-purpose flour and cornstarch.
Season the flour mixture with paprika, garlic powder, onion powder, salt, and black pepper. Whisk to combine.
Preheat oil in a deep fryer to 350°F (175°C).
Remove a piece of chicken from the marinade, allowing any excess to drip off.
Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating. Shake off any excess flour.
Place the dredged chicken on a wire rack and repeat with the remaining pieces.
Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the fryer. Fry in batches if necessary.
Fry for 12-15 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
Remove the cooked chicken from the fryer and let it drain on a clean wire rack. Serve hot.
Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes to restore crispiness.
deep frying pan or Dutch oven · instant-read thermometer · blender or food processor
Marinate for at least 2-4 hours, or overnight for maximum flavor penetration and tenderness.
Yes, prepare the red pepper and buttermilk marinade up to 24 hours in advance and store it in the refrigerator.
Fresno chiles provide moderate to hot heat; reduce the quantity to 6-8 chiles for mild spice or keep all 12 for genuine kick.
Yes, bake at 400°F for 35-40 minutes after marinating, though you'll miss the crispy fried exterior.
Use neutral oils with high smoke points like vegetable, canola, or peanut oil; maintain 350°F for optimal crispiness.
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