Spicy Mexican Southern Fried Chicken Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the buttermilk, hot sauce, and Mexican spices. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
• STEP 2.In a separate bowl, mix together the flour, cornmeal, and remaining spices. Remove the chicken from the marinade, allowing any excess to drip off, and coat each piece in the flour mixture.
• STEP 3.Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully place the chicken pieces in the hot oil, working in batches if necessary. Fry until golden brown and cooked through, about 10-12 minutes per side.
• STEP 4.Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce and enjoy!

Cooking Tips

• For extra crispy chicken, double-dip the chicken pieces in the flour mixture after the initial coating.
• To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C).
• If you prefer a milder spice level, reduce the amount of hot sauce or use a milder variety.

Storage and Serving

• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the spicy Mexican Southern fried chicken as a main dish with sides like coleslaw, cornbread, and mashed potatoes for a complete meal.