Spicy buttermilk chicken using our signature spicy mayo sauce.
Ingredients:
For the marinade:
- 1 cup buttermilk
- 1/4 cup Dicey’s Spicy
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1.5 lbs boneless or bone-in chicken thighs
For the coating (if frying or baking crispy):
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: a few dashes of Dicey’s Spicy in the flour for extra kick
Instructions:
1. Marinate: In a bowl or zip-top bag, combine buttermilk, Dicey’s Spicy, and seasonings. Add chicken thighs and marinate for at least 4 hours or overnight in the fridge.
2. Coat: Remove chicken from marinade and let excess drip off. Dredge in seasoned flour mixture.
3. Cook Options:
Fry: Heat oil to 350°F and fry chicken 6–8 minutes per side until golden and 165°F inside.
Bake: Preheat oven to 425°F. Place on a wire rack over a baking sheet, lightly sprayed with oil. Bake 25–30 mins, flipping once.
Air Fryer: Spray coated thighs with oil, cook at 390°F for 18–22 minutes, flipping halfway.
4. Let rest a few minutes. Serve hot, drizzled with more Dicey’s Spicy or alongside for dipping.