Ingredients
- 3–4 lbs bone-in chicken pieces (thighs, drumsticks, breasts)
- 2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar)
- 1/4 cup hot sauce (plus more for glaze)
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch (optional)
- 1 tbsp paprika (smoked or sweet)
- 1–2 tsp cayenne pepper (to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp baking powder
- 4 tbsp butter (for glaze)
- 2 tbsp vegetable or canola oil (plus extra for spraying or drizzling)
Instructions
- Marinate chicken in buttermilk and hot sauce for at least 2 hours or overnight.
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a rack on top. Lightly oil the rack.
- In a bowl, mix flour, cornstarch, paprika, cayenne, garlic and onion powders, baking powder, salt, and pepper.
- Remove chicken from marinade and coat thoroughly in the flour mixture, pressing to adhere.
- Place chicken on the prepared rack. Lightly spray or drizzle with oil.
- Bake for 40–45 minutes, flipping halfway through, until chicken is crispy and internal temperature reaches 165°F (74°C).
- While chicken bakes, melt butter and mix with additional hot sauce and cayenne to make glaze.
- Remove chicken from oven and brush with spicy glaze. Let rest a few minutes before serving.
Notes
- Use panko or crushed cornflakes for extra crunch.
- Adjust cayenne to taste or try ghost pepper for more heat.
- Yogurt can replace buttermilk for a tangy marinade.
- Add honey or maple syrup to glaze for sweet-spicy balance.
- Substitute flour with gluten-free blend for gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 piece
- Calories: 390
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
