Spicy Cilantro Fried Chicken

Serves 6 to 8


  • 2 1/2-pounds fryer chicken, cut into 10 pieces
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 quart buttermilk
  • 2 tablespoons hot sauce (Tabasco or chipotle sauce is preferred)
  • 1 teaspoon red chili powder
  • Vegetable oil, for frying
  • 3 cups all-purpose flour
  • 1 tablespoon cayenne
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon paprika
  • 1 bunch cilantro, finely chopped
  • Lemon wedges, for garnish


Season the chicken with salt and pepper and place in a casserole dish. In a large bowl, mix buttermilk, hot sauce, red chili powder and cilantro. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.

Preheat a deep fryer to 350 degrees F. Into a large paper bag, measure the flour, cayenne, garlic, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.

Garnish with cilantro and lemon wedges.

Recipe courtesy ©2010 Sonia Hunt
Sonia’s Suggested Pairing: Mumm Napa Winery 2004 DVX Rosé

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