A flavorful and crispy fried chicken with a spicy kick, balanced by the tangy undertones of vinegar. Perfect for a family meal or a casual get-together, this dish is sure to impress with its bold flavors and satisfying crunch.


  • For the Chicken Marinade:
  • 2 lbs (900g) chicken pieces (legs, thighs, wings)
  • 1 cup buttermilk
  • 2 tablespoons hot sauce (optional, for extra heat)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • For the Coating:
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • For Frying:
  • Vegetable oil (enough for deep frying)
  • For the Vinegar Sauce:
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons hot sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, minced
  • 1 teaspoon red pepper flakes (optional, for extra heat)


  1. Marinate the Chicken:
  2. In a large bowl, combine buttermilk, hot sauce (if using), salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
  3. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  4. Prepare the Coating:
  5. In another large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and oregano.
  6. Coat the Chicken:
  7. Remove the marinated chicken from the refrigerator.
  8. Dredge each piece in the flour mixture, pressing the coating onto the chicken to ensure it sticks well. Shake off any excess flour.
  9. Fry the Chicken:
  10. In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C).
  11. Carefully add the coated chicken pieces to the hot oil, frying in batches to avoid overcrowding the pan.
  12. Fry the chicken for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
  13. Remove the fried chicken and place on a wire rack or paper towels to drain excess oil.
  14. Prepare the Vinegar Sauce:
  15. In a small saucepan, combine apple cider vinegar, honey, hot sauce, soy sauce, minced garlic, and red pepper flakes (if using).
  16. Bring the mixture to a simmer over medium heat, stirring occasionally.
  17. Simmer for about 5-7 minutes until the sauce thickens slightly.
  18. Serve:
  19. Drizzle the vinegar sauce over the fried chicken or serve it on the side for dipping.
  20. Enjoy your spicy fried chicken with a tangy vinegar kick!


  • Adjust the level of spices and hot sauce to your preferred heat level.
  • For an extra crispy coating, double dip the chicken: after the first dredge in the flour mixture, dip it back into the buttermilk marinade and then dredge in the flour mixture again.
  • Serve with coleslaw, mashed potatoes, or a fresh salad to balance the meal.

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