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Church’s Chicken Spicy Chicken Marinade

Church's Chicken Spicy Chicken Marinade - recipe card
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This bold, buttermilk-based marinade delivers the signature heat and tangy depth of Church’s Chicken’s spicy flavor, using a blend of hot sauce, cayenne, and aromatic spices. The acid in the buttermilk tenderizes the chicken while the spices create a flavorful crust that crisps beautifully, whether fried or baked.

Ingredients

Scale
  • 1 cup buttermilk
  • 2 tbsp hot sauce (e.g., Frank’s RedHot)
  • 1 tbsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 chicken leg quarters (about 2 lb / 900 g total)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt (for dredging)
  • Vegetable oil, for frying (about 2 cups / 473 ml)

Instructions

  1. In a large bowl, whisk together the buttermilk, hot sauce, cayenne pepper, smoked paprika, garlic powder, onion powder, 1/2 tsp salt, and black pepper until the spices are fully dissolved. The marinade should be smooth and a deep red-orange color; taste and adjust heat if desired, but note that some heat will mellow during cooking.
  2. Add the chicken leg quarters to the marinade, turning to coat each piece completely. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor and more tender meat. The buttermilk’s acid helps break down connective tissue, so longer marinating yields juicier chicken.
  3. When ready to cook, remove the chicken from the marinade and let excess drip off. In a shallow dish, whisk together the flour, baking powder, and 1/2 tsp salt. The baking powder adds lightness and helps the crust puff up during frying.
  4. Dredge each piece of chicken in the seasoned flour, pressing firmly so the coating adheres. Shake off any excess. Place the coated chicken on a wire rack and let rest for 10 minutes—this allows the flour to hydrate and stick better, preventing bare spots.
  5. Meanwhile, pour about 1 inch (2.5 cm) of vegetable oil into a heavy-bottomed skillet, such as cast iron or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) if using a thermometer, or test by dropping a small pinch of flour into the oil—it should sizzle immediately but not smoke.
  6. Carefully place the chicken pieces into the hot oil, skin-side down, without crowding the pan. Work in batches if necessary to maintain oil temperature. Fry at 325–350°F (165–175°C) for 10–12 minutes per side, turning once, until the crust is deep golden brown and crispy.
  7. To ensure doneness, use an instant-read thermometer inserted into the thickest part of the chicken (avoiding bone) to read 165°F (74°C). If the crust browns too quickly, lower the heat slightly to prevent burning while the interior cooks through.
  8. Transfer the fried chicken to a wire rack set over a baking sheet to keep the crust crisp. Drain for a few minutes. If you prefer a lighter version, bake the coated chicken on a greased rack over a baking sheet at 400°F (204°C) for 35–40 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
  9. Let the chicken rest for 5 minutes before serving. This allows juices to redistribute and the crust to set. Serve hot with extra hot sauce, pickles, or a side of mashed potatoes.
  10. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a wire rack in a 375°F (190°C) oven for 10–15 minutes until crispy and heated through.

Notes

Marinating time: minimum 1 hour, up to 12 hours. Storage: cooked chicken can be refrigerated for up to 3 days. Freeze cooked chicken in a single layer in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and warm in a 375°F (190°C) oven for 10-15 minutes, or until hot and crispy.

Nutrition

Keywords: Church's chicken spicy marinade, spicy fried chicken, buttermilk marinade, hot sauce chicken, Southern fried chicken, spicy chicken recipe, chicken marinade, crispy chicken, homemade Church's chicken

Find it online: https://copycatkitchenco.com/churchs-chicken-spicy-chicken-marinade/