Hungry for some heat? Get ready to fire up your kitchen with these 18 Spicy Southern Chicken Recipes with a Crispy Twist. Whether you’re craving quick weeknight dinners or weekend comfort food, these dishes deliver bold flavors and satisfying crunch that’ll have everyone asking for seconds. Let’s dive into this sizzling collection—your taste buds are in for a treat!
Buttermilk Fried Chicken
A crispy, juicy classic that never disappoints. Buttermilk fried chicken delivers that perfect crunch with tender, flavorful meat inside. It’s a crowd-pleaser for any occasion.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 4 cups buttermilk
– 1 tbsp hot sauce, adjust to taste
– 3 lbs chicken pieces (thighs, drumsticks, or breasts)
– 2 cups all-purpose flour
– 1 tbsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 4 cups vegetable oil, or any neutral oil with high smoke point
Instructions
1. In a large bowl, combine buttermilk and hot sauce.
2. Add chicken pieces to the buttermilk mixture, ensuring they are fully submerged.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results—this tenderizes the meat.
4. In a separate shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
5. Remove one chicken piece from the buttermilk, letting excess drip off.
6. Dredge the chicken in the flour mixture, pressing firmly to coat evenly on all sides.
7. Place the coated chicken on a wire rack and repeat with remaining pieces.
8. Let the chicken rest for 10 minutes to help the coating adhere better during frying.
9. Heat vegetable oil in a large, heavy pot or Dutch oven to 350°F, using a thermometer for accuracy.
10. Carefully add chicken pieces to the hot oil in a single layer, avoiding overcrowding.
11. Fry for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
12. Transfer fried chicken to a clean wire rack set over a baking sheet to drain excess oil and keep it crispy.
13. Repeat frying with remaining batches, maintaining oil temperature at 350°F between batches.
Flaky, golden crust gives way to succulent, well-seasoned meat. Serve it hot with pickles and honey for a sweet-savory twist, or slice it over a fresh salad for a lighter meal.
Nashville Hot Chicken
Tender, spicy, and deeply satisfying, Nashville Hot Chicken is a fiery Southern classic that’s surprisingly straightforward to make at home. This recipe delivers crispy, juicy chicken coated in a signature cayenne-laced oil. Get ready for a bold, addictive meal that’s perfect for feeding a crowd.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken thighs (about 1.5 lbs total)
– 2 cups buttermilk
– 2 cups all-purpose flour
– 1 tbsp paprika
– 2 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup vegetable oil (or any neutral oil with a high smoke point)
– 1/4 cup cayenne pepper (adjust for heat preference)
– 1 tbsp brown sugar
– 1 tsp smoked paprika
Instructions
1. Place chicken thighs in a large bowl and pour buttermilk over them, ensuring they are fully submerged. Let marinate in the refrigerator for at least 30 minutes.
2. In a separate shallow dish, combine flour, paprika, garlic powder, salt, and black pepper. Mix thoroughly with a fork.
3. Remove one chicken thigh from the buttermilk, letting excess drip off. Dredge it in the flour mixture, pressing to coat evenly on all sides. Repeat with remaining thighs.
4. Heat vegetable oil in a large, heavy skillet over medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
5. Carefully place two coated chicken thighs into the hot oil. Fry for 5–7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
6. Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat frying with remaining thighs.
7. In a small saucepan, combine cayenne pepper, brown sugar, and smoked paprika. Heat over low for 1 minute, stirring constantly to prevent burning.
8. Carefully whisk in 1/2 cup of the hot frying oil into the spice mixture until smooth and glossy.
9. Brush the spicy oil generously over both sides of each fried chicken thigh using a pastry brush.
10. Serve immediately on white bread with pickle slices for a traditional presentation.
Spicy, crispy, and juicy, this chicken packs a serious punch of heat balanced by subtle sweetness. The cayenne oil creates a glossy, fiery crust that clings to every bite. For a creative twist, chop it up and toss it into a salad or pile it onto waffles with maple syrup to tame the spice.
Cajun Blackened Chicken
Get ready for a bold, spicy dinner that comes together fast. This Cajun blackened chicken delivers deep flavor with a smoky crust and juicy interior. Perfect for weeknights when you want something exciting without fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each, pounded to ½-inch thickness for even cooking)
– 2 tbsp Cajun seasoning (store-bought or homemade, adjust to heat preference)
– 1 tsp smoked paprika (for extra smokiness)
– ½ tsp garlic powder (or use fresh minced garlic for more punch)
– ½ tsp onion powder
– ¼ tsp cayenne pepper (optional, for extra kick)
– 2 tbsp vegetable oil (or any high-smoke-point oil like canola)
– 1 tbsp unsalted butter (for richness)
– Salt to taste (about ½ tsp, depending on seasoning blend)
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure a good sear.
2. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
3. Rub seasoning mixture evenly over both sides of each chicken breast, pressing gently to adhere.
4. Heat a large cast-iron skillet over medium-high heat for 3–4 minutes until very hot (a drop of water should sizzle immediately).
5. Add vegetable oil to the skillet and swirl to coat the bottom.
6. Place chicken breasts in the skillet without overcrowding—cook in batches if needed.
7. Cook chicken for 5–6 minutes per side without moving it to develop a dark, blackened crust.
8. Reduce heat to medium if the skillet starts smoking excessively to prevent burning.
9. Insert an instant-read thermometer into the thickest part of a chicken breast—remove from heat when it reads 165°F.
10. Add butter to the skillet during the last minute of cooking, tilting to baste the chicken for added flavor.
11. Transfer chicken to a plate and let rest for 5 minutes before slicing to retain juices.
Perfectly blackened chicken boasts a crisp, almost charred exterior that gives way to tender, moist meat inside. The Cajun spices create a warm, smoky flavor with a hint of heat that pairs well with rice or a fresh salad. Try slicing it over creamy grits or stuffing it into tortillas with avocado for a quick twist.
Southern Fried Chicken and Waffles
Get ready for the ultimate comfort food mashup that’s crispy, fluffy, and downright irresistible. This classic Southern dish combines perfectly seasoned, crunchy fried chicken with golden, buttery waffles for a sweet-and-savory experience you’ll crave any time of day. It’s surprisingly simple to make at home with just a few key techniques.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken thighs (about 1.5 lbs total, or use breasts if preferred)
– 1 cup buttermilk
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 tsp cayenne pepper (optional, for heat)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 2 cups all-purpose flour (for waffles)
– 2 tbsp granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 2 large eggs
– 1 3/4 cups milk
– 1/2 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
– Maple syrup, for serving
Instructions
1. Place chicken thighs in a bowl and pour buttermilk over them, ensuring they’re fully submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum tenderness.
2. In a shallow dish, combine 1 cup flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix thoroughly with a fork.
3. Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat all sides evenly. Tip: Let coated chicken rest on a wire rack for 10 minutes to help the coating adhere better during frying.
4. Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F. Use a deep-fry thermometer to monitor temperature accurately.
5. Carefully add chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F.
6. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Tip: Keeping it on a rack prevents sogginess by allowing air circulation.
7. Preheat your waffle iron according to manufacturer’s instructions, usually to medium-high heat.
8. In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt for the waffle batter.
9. In a separate bowl, beat eggs lightly, then whisk in milk, melted butter, and vanilla extract until smooth.
10. Pour wet ingredients into dry ingredients and stir just until combined; a few lumps are fine. Overmixing can make waffles tough.
11. Lightly grease the preheated waffle iron with non-stick spray or a brush of oil. Pour about 1/2 cup batter onto the iron, close, and cook for 4-5 minutes, or until steam stops and waffles are golden brown and crisp.
12. Repeat with remaining batter, keeping cooked waffles warm in a 200°F oven if needed.
What you’ll love is the contrast: the chicken stays juicy inside with a shatteringly crisp crust, while the waffles are tender with crispy edges. Drizzle generously with maple syrup to let the sweet and savory notes shine, or try a spicy honey for an extra kick. Serve immediately for the best texture—the waffles soak up the syrup beautifully without getting soggy.
Spicy Honey Glazed Chicken
Honey-glazed chicken gets a fiery upgrade with this simple weeknight recipe. It balances sweet and spicy flavors in under 30 minutes. You’ll have a crowd-pleasing main dish ready fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp olive oil, or any neutral oil
– 1/2 cup honey
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 2 tsp sriracha, adjust for more or less heat
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1 tbsp cornstarch, mixed with 2 tbsp cold water for slurry
– Fresh cilantro or green onions, chopped for garnish
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken thighs to the skillet in a single layer, not overcrowding; cook in batches if needed.
4. Sear chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
6. Reduce skillet heat to medium and add minced garlic; sauté for 30 seconds until fragrant.
7. Pour in honey, soy sauce, apple cider vinegar, sriracha, smoked paprika, black pepper, and salt.
8. Whisk the sauce constantly for 2-3 minutes until it begins to bubble and thicken slightly.
9. Stir the cornstarch slurry into the sauce and continue whisking for 1-2 minutes until glossy and thickened to a glaze consistency.
10. Return the chicken thighs to the skillet, spooning the glaze over them to coat evenly.
11. Simmer for 2-3 minutes, flipping once, until the chicken is fully coated and heated through.
12. Remove from heat and garnish with chopped cilantro or green onions.
Mouthwatering and sticky, this chicken boasts a caramelized exterior with tender, juicy meat inside. The glaze creates a perfect balance of sweet honey and subtle heat that clings to every bite. Serve it over rice to soak up the extra sauce or shred it for tacos with a crunchy slaw.
Creole Chicken Gumbo
Bold flavors and hearty comfort define this Creole classic, a one-pot wonder that’s perfect for feeding a crowd. This gumbo builds deep flavor with a dark roux and the holy trinity of vegetables, simmered until the chicken is tender and the broth is rich. Serve it over rice for a complete meal that tastes even better the next day.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 1 hour 15 minutes
Ingredients
– 1/2 cup vegetable oil (or any neutral oil)
– 1/2 cup all-purpose flour
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 6 cups chicken broth (low-sodium preferred)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust to taste)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 lb andouille sausage, sliced into 1/2-inch rounds
– 1 cup sliced okra (fresh or frozen)
– Cooked white rice, for serving
– Chopped fresh parsley, for garnish (optional)
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Whisk in the all-purpose flour to form a smooth paste, then cook, stirring constantly with a wooden spoon, for 15–20 minutes until the roux turns a deep chocolate-brown color. Tip: Do not walk away—the roux can burn quickly.
3. Immediately add the diced onion, green bell pepper, and celery, stirring to coat in the roux, and cook for 5 minutes until softened.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the chicken pieces and cook, stirring occasionally, for 5 minutes until lightly browned on all sides.
6. Pour in the chicken broth and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits.
7. Stir in the bay leaves, dried thyme, smoked paprika, cayenne pepper, salt, and black pepper.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
9. Add the sliced andouille sausage and okra, then simmer uncovered for another 20 minutes. Tip: If using frozen okra, add it directly without thawing to prevent sliminess.
10. Remove and discard the bay leaves, then taste and adjust seasoning if needed. Tip: Let the gumbo rest for 10 minutes off the heat to allow flavors to meld.
Lusciously thick and packed with smoky, spicy notes, this gumbo boasts a velvety broth from the dark roux and tender bites of chicken and sausage. Ladle it over fluffy white rice and garnish with parsley for a vibrant finish, or pair it with crusty bread to soak up every last drop.
Smothered Chicken with Gravy
Every home cook needs a go-to comfort dish that feels special without fuss. Smothered chicken with gravy delivers tender meat and rich flavor in one skillet, perfect for weeknights or casual gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or thighs for more flavor)
– 1 cup all-purpose flour (for dredging, plus 2 tbsp for gravy)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/4 tsp paprika
– 2 tbsp vegetable oil (or any neutral oil)
– 1 medium onion, thinly sliced
– 2 cups chicken broth (low-sodium preferred)
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
Instructions
1. Pat chicken breasts dry with paper towels to ensure even browning.
2. In a shallow dish, mix 1 cup flour, salt, pepper, garlic powder, and paprika.
3. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add chicken to the skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F; remove and set aside.
6. Reduce heat to medium and add sliced onion to the same skillet; cook for 5 minutes until softened and lightly browned, scraping up browned bits from the chicken.
7. Sprinkle 2 tbsp flour over the onions and cook for 1 minute, stirring constantly to form a roux.
8. Gradually whisk in chicken broth until smooth, then bring to a simmer for 3–4 minutes to thicken.
9. Stir in heavy cream and butter until melted and incorporated.
10. Return chicken to the skillet, spooning gravy over the top.
11. Cover and simmer on low heat for 10 minutes to let flavors meld and chicken absorb the gravy.
12. Remove from heat and let rest for 5 minutes before serving.
Buttery gravy clings to each forkful of juicy chicken, creating a savory depth that pairs well with mashed potatoes or rice. For a twist, add sautéed mushrooms to the onions or serve over biscuits to soak up every drop.
Pecan-Crusted Chicken
Pecan-crusted chicken transforms ordinary chicken breasts into a crispy, nutty delight. This recipe delivers a satisfying crunch with minimal effort. It’s perfect for a quick weeknight dinner or a casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup pecans, finely chopped (toast for deeper flavor)
– 1/2 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup milk
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/4 tsp paprika (optional, for color)
– 1/4 cup olive oil (or any neutral oil)
Instructions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Pat chicken breasts dry with paper towels to ensure coating sticks.
3. In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
4. In another dish, whisk eggs and milk until combined.
5. In a third dish, combine chopped pecans and panko breadcrumbs.
6. Dredge each chicken breast in the flour mixture, shaking off excess.
7. Dip chicken into the egg mixture, letting excess drip off.
8. Press chicken firmly into the pecan-panko mixture, coating both sides evenly.
9. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
10. Place chicken in skillet and cook for 3-4 minutes per side until golden brown.
11. Transfer chicken to the prepared baking sheet.
12. Bake in preheated oven for 12-15 minutes until internal temperature reaches 165°F.
13. Let chicken rest for 5 minutes before slicing to retain juices.
A golden, crunchy exterior gives way to tender, juicy chicken inside. The toasted pecans add a rich, buttery flavor that pairs well with a simple salad or roasted vegetables. For a creative twist, drizzle with honey or serve alongside a tangy apple slaw.
Bourbon Glazed Chicken
Gather around for a simple yet impressive chicken dish that’s perfect for weeknights or casual entertaining. Bourbon Glazed Chicken combines sweet, smoky, and savory flavors with minimal fuss. You’ll have a restaurant-quality meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or use thighs for more flavor)
– 1/2 cup bourbon (or whiskey, for a similar depth)
– 1/4 cup honey (or maple syrup, for a different sweetness)
– 2 tbsp soy sauce (low-sodium works well)
– 2 tbsp apple cider vinegar (or white vinegar, adjust to taste)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp smoked paprika (or regular paprika, for less smokiness)
– 1/2 tsp black pepper (freshly ground is best)
– 1 tbsp olive oil (or any neutral oil, for searing)
– Salt, to season the chicken (about 1/2 tsp total)
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken to the skillet and sear for 5–6 minutes per side, until golden brown and cooked through to 165°F internally.
4. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
5. Remove the chicken from the skillet and set aside on a plate, loosely tented with foil to keep warm.
6. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
7. Pour in the bourbon carefully to deglaze the pan, scraping up any browned bits with a wooden spoon for extra flavor.
8. Tip: Let the bourbon simmer for 1–2 minutes to cook off the alcohol, leaving just the rich taste.
9. Stir in the honey, soy sauce, apple cider vinegar, and smoked paprika, bringing the mixture to a gentle boil.
10. Simmer the glaze for 3–4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
11. Return the chicken to the skillet, spooning the glaze over each piece to coat evenly.
12. Cook for an additional 2–3 minutes, turning once, until the chicken is fully glazed and heated through.
13. Tip: For a thicker glaze, let it reduce a bit longer off the heat before adding the chicken back in.
14. Serve the chicken immediately, drizzled with any remaining glaze from the skillet.
Absolutely tender and juicy, the chicken boasts a sticky, caramelized exterior with hints of oak from the bourbon. Pair it with mashed potatoes or a crisp green salad to balance the sweetness, and consider garnishing with fresh herbs like parsley for a pop of color.
Southern BBQ Chicken
Hearty and smoky, this Southern BBQ Chicken delivers bold flavor with minimal fuss. It’s perfect for weeknight dinners or weekend gatherings, requiring just a few pantry staples to create a crowd-pleasing meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 1.5 lbs total, or substitute thighs)
– 1 cup BBQ sauce (store-bought or homemade, adjust sweetness to preference)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (for depth, or use regular paprika)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp salt (kosher or sea salt)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. In a small bowl, mix olive oil, smoked paprika, garlic powder, onion powder, black pepper, and salt to create a rub.
4. Rub the spice mixture evenly over all sides of the chicken breasts.
5. Place the chicken on the prepared baking sheet, spacing them apart to allow air circulation.
6. Bake the chicken for 20 minutes at 400°F until the internal temperature reaches 165°F when checked with a meat thermometer.
7. Remove the chicken from the oven and brush a generous layer of BBQ sauce over the top of each breast.
8. Return the chicken to the oven and bake for an additional 5-10 minutes until the sauce is sticky and caramelized.
9. Let the chicken rest for 5 minutes before slicing to retain juices.
Rich and tender, the chicken boasts a caramelized exterior with juicy, flavorful meat inside. Serve it sliced over rice or shredded in sandwiches, and pair with coleslaw for a classic Southern touch.
Chicken Biscuit Sliders
Whip up these chicken biscuit sliders for a crowd-pleasing meal that’s perfect for game day or a casual dinner. They combine tender, seasoned chicken with fluffy biscuits and creamy toppings for a handheld delight everyone will love. You can prep components ahead to make assembly a breeze.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness (or use chicken tenders for quicker cooking)
– 1 tbsp olive oil, or any neutral oil
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– 12 refrigerated biscuit dough rounds, such as Pillsbury Grands
– ½ cup mayonnaise
– 2 tbsp honey
– 1 tbsp Dijon mustard
– 6 slices cheddar cheese, cut in half
– ½ cup dill pickle slices, drained
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the chicken breasts on a cutting board and pound them to an even ½-inch thickness using a meat mallet or rolling pin.
3. In a small bowl, mix the garlic powder, smoked paprika, salt, and black pepper.
4. Rub the spice mixture evenly over both sides of the chicken breasts.
5. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken to the skillet and cook for 5–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
7. Transfer the cooked chicken to a plate and let it rest for 5 minutes to retain juices, then slice it into 12 even strips.
8. While the chicken rests, arrange the biscuit dough rounds on the prepared baking sheet, spacing them 2 inches apart.
9. Bake the biscuits according to package directions, typically 12–15 minutes, until they are golden brown and fully risen.
10. In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth to create a creamy sauce.
11. Once the biscuits are cool enough to handle, split each one horizontally with a serrated knife.
12. Spread about 1 teaspoon of the sauce on the bottom half of each biscuit.
13. Top each with a slice of chicken, half a slice of cheddar cheese, and 2–3 pickle slices.
14. Add the top half of the biscuit and serve immediately.
All done! These sliders boast a satisfying contrast of crispy biscuits, juicy chicken, and tangy sauce, with the melted cheese adding a creamy finish. For a fun twist, try adding a spoonful of coleslaw or swapping the pickles for crispy bacon. They’re best enjoyed warm, straight from the oven.
Hot Pepper Jelly Chicken
Ditch the bland chicken dinners with this sweet-spicy twist. Hot pepper jelly creates a sticky glaze that caramelizes beautifully. You’ll have dinner ready in under 30 minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil, or any neutral oil
– 1/2 cup hot pepper jelly
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1/4 tsp black pepper
– 1 tbsp cornstarch, mixed with 2 tbsp cold water for slurry
– Fresh cilantro for garnish, optional
Instructions
1. Pat chicken pieces dry with paper towels to ensure even browning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken to skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden crust.
4. Flip chicken pieces and cook for another 3 minutes until browned on all sides.
5. Reduce heat to medium and push chicken to one side of skillet.
6. Add minced garlic to empty side and sauté for 30 seconds until fragrant.
7. Stir in hot pepper jelly, soy sauce, apple cider vinegar, and black pepper until combined.
8. Bring sauce to a simmer, then stir in cornstarch slurry to thicken it slightly.
9. Toss chicken in sauce to coat evenly and cook for 2 more minutes until glaze is sticky.
10. Remove from heat and garnish with fresh cilantro if desired.
You’ll love the crispy chicken pieces coated in that glossy, sweet-heat glaze. Serve it over rice to soak up every drop of sauce, or stuff it into warm tortillas for quick tacos.
Cornmeal-Crusted Chicken Tenders
Zesty and satisfying, these cornmeal-crusted chicken tenders deliver a crispy, golden exterior with juicy, tender meat inside. They’re a straightforward upgrade from basic fried chicken, perfect for a quick weeknight dinner or a casual gathering. You’ll love the crunch and subtle corn flavor that sets them apart.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs chicken tenders, patted dry
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup fine cornmeal
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup vegetable oil, or any neutral oil with a high smoke point
– 1/4 cup buttermilk, for extra tenderizing (optional)
Instructions
1. Preheat oven to 200°F and place a wire rack on a baking sheet to keep cooked tenders warm and crisp.
2. In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper; mix thoroughly.
3. In a second shallow dish, whisk together eggs and buttermilk (if using) until smooth.
4. In a third shallow dish, place cornmeal alone for the final coating.
5. Dredge each chicken tender in the flour mixture, shaking off excess.
6. Dip the floured tender into the egg mixture, letting any excess drip off.
7. Press the tender into the cornmeal, coating evenly on all sides; repeat for all tenders.
8. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
9. Fry tenders in batches for 3-4 minutes per side, until golden brown and internal temperature reaches 165°F.
10. Transfer cooked tenders to the wire rack in the oven to stay warm while frying the rest.
11. Let tenders rest for 2-3 minutes before serving to lock in juices.
Layers of crunch give way to succulent chicken, with the cornmeal adding a pleasant, slightly gritty texture and nutty flavor. Serve them with a creamy dipping sauce like ranch or honey mustard, or chop them over a fresh salad for a hearty twist.
Chicken and Sausage Jambalaya
Holiday gatherings or weeknight dinners, this Chicken and Sausage Jambalaya delivers bold flavor with minimal fuss. It’s a one-pot wonder that builds layers of spice and smokiness, perfect for feeding a crowd or enjoying leftovers. Get ready to fill your kitchen with the irresistible aroma of Cajun cooking.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 tbsp vegetable oil (or any neutral oil)
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 12 oz andouille sausage, sliced into ¼-inch rounds
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 1½ cups long-grain white rice, rinsed
– 3 cups chicken broth
– 2 tsp smoked paprika
– 1 tsp dried thyme
– ½ tsp cayenne pepper (adjust for heat preference)
– 2 bay leaves
– Salt and black pepper, to season
– 2 green onions, thinly sliced (for garnish)
Instructions
1. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add chicken pieces and sausage slices in a single layer. Cook undisturbed for 4–5 minutes until browned on one side.
3. Flip chicken and sausage with tongs. Cook for another 4–5 minutes until browned all over. Transfer to a plate using a slotted spoon, leaving drippings in the pot.
4. Add diced onion, bell pepper, and celery to the pot. Sauté for 6–8 minutes, stirring occasionally, until vegetables soften and onions turn translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits for extra flavor.
7. Add rinsed rice, chicken broth, smoked paprika, dried thyme, cayenne pepper, and bay leaves. Season with 1 tsp salt and ½ tsp black pepper.
8. Return browned chicken and sausage to the pot, nestling them into the liquid. Bring to a boil over high heat.
9. Once boiling, reduce heat to low. Cover the pot tightly with a lid. Simmer for 25 minutes without lifting the lid to ensure even cooking.
10. After 25 minutes, remove the pot from heat. Let it stand covered for 10 minutes to allow the rice to steam and absorb any remaining liquid.
11. Discard bay leaves. Fluff the jambalaya gently with a fork to separate the grains.
12. Garnish with sliced green onions just before serving.
Mouthwatering and hearty, this jambalaya boasts tender chicken, smoky sausage, and perfectly cooked rice that’s neither mushy nor dry. The cayenne and paprika deliver a warm, lingering heat that balances the savory broth. For a creative twist, serve it alongside crusty French bread to soak up the flavorful juices or top with a fried egg for a brunch-style upgrade.
Sweet Tea Brined Chicken
Let’s cut to the chase: this sweet tea brine transforms ordinary chicken into something juicy, flavorful, and uniquely Southern. It’s a simple technique with a big payoff, perfect for weeknights or weekend grilling. You’ll wonder why you ever cooked chicken without it.
Serving: 4 | Pre Time: 15 minutes (plus 4 hours brining) | Cooking Time: 30 minutes
Ingredients
– 4 cups sweet tea, store-bought or homemade
– 1/4 cup kosher salt
– 1/4 cup light brown sugar, packed
– 4 bone-in, skin-on chicken thighs (about 2 lbs)
– 2 tbsp vegetable oil, or any neutral oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp black pepper, freshly ground
Instructions
1. Combine sweet tea, kosher salt, and light brown sugar in a large bowl. Whisk vigorously for 1 minute until salt and sugar are fully dissolved.
2. Submerge 4 bone-in, skin-on chicken thighs completely in the brine. Cover the bowl and refrigerate for exactly 4 hours—no longer, or the meat can become mushy.
3. Remove chicken from brine and pat each thigh completely dry with paper towels. This ensures crispy skin later.
4. Preheat your oven to 425°F. Place a cast-iron skillet or oven-safe pan on the middle rack to heat for 10 minutes.
5. While oven preheats, rub chicken thighs evenly with 2 tbsp vegetable oil. In a small bowl, mix smoked paprika, garlic powder, onion powder, and black pepper.
6. Sprinkle the spice mixture generously over all sides of the chicken, pressing gently to adhere.
7. Carefully remove the hot skillet from the oven using oven mitts. Immediately place chicken thighs skin-side down in the skillet—they should sizzle loudly.
8. Return skillet to oven and cook for 15 minutes. The skin will render fat and begin to crisp.
9. Flip chicken thighs using tongs. Cook for another 12-15 minutes until internal temperature reaches 165°F when checked with an instant-read thermometer inserted into the thickest part.
10. Transfer chicken to a plate and let rest for 5 minutes before serving. This allows juices to redistribute.
Golden and crisp, the skin gives way to incredibly moist, tea-infused meat with subtle sweetness. Serve it alongside collard greens and cornbread for a classic Southern plate, or shred it over a fresh garden salad for a lighter twist. The brine’s magic lies in that perfect balance of savory and sweet in every bite.
Collard Greens Stuffed Chicken
Vibrant collard greens and savory seasonings transform ordinary chicken into a stunning centerpiece. This stuffed chicken delivers bold Southern flavors in an elegant package, perfect for holiday dinners or impressive weeknight meals. Serving: 4 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 4 cups chopped collard greens, stems removed
– 1 cup shredded sharp cheddar cheese
– 1/2 cup diced onion
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (adjust to taste)
– Salt and black pepper
Instructions
1. Preheat oven to 375°F.
2. Pat chicken breasts dry with paper towels to ensure even browning.
3. Using a sharp knife, cut a horizontal pocket in each chicken breast, being careful not to cut through the edges.
4. Season chicken pockets generously with salt and black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
6. Add diced onion and cook for 3-4 minutes until translucent.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add collard greens and chicken broth to the skillet.
9. Cover and cook for 5-6 minutes until greens are wilted and tender.
10. Remove skillet from heat and stir in shredded cheddar cheese until melted.
11. Let filling cool slightly before stuffing to prevent steam burns.
12. Spoon equal amounts of collard green filling into each chicken pocket.
13. Secure openings with toothpicks to prevent filling from leaking.
14. Mix smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl.
15. Rub remaining 1 tbsp olive oil over chicken breasts.
16. Sprinkle spice mixture evenly over all chicken surfaces.
17. Place stuffed chicken in a baking dish.
18. Bake at 375°F for 35-40 minutes until internal temperature reaches 165°F.
19. Let chicken rest for 5 minutes before removing toothpicks and slicing.
20. Serve immediately with pan juices spooned over top.
Creamy melted cheese binds the earthy collard greens, creating a moist filling that contrasts beautifully with the seasoned chicken exterior. The smoked paprika adds subtle depth while the cayenne provides just enough heat to balance the richness. For a complete Southern meal, serve alongside creamy mashed potatoes or buttery cornbread to soak up the flavorful juices.
Chicken Fried Steak-Style Chicken
Mashed potatoes and gravy might be classic, but this chicken fried steak-style chicken brings the same crispy, comforting vibes with tender chicken instead. It’s a weeknight-friendly twist that delivers maximum crunch with minimal fuss. You’ll get that golden-brown crust and juicy interior without the heavy beef.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, pounded to ½-inch thickness (or use chicken cutlets for faster prep)
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup buttermilk (or whole milk with 1 tbsp lemon juice as a substitute)
– 1 tsp garlic powder
– 1 tsp paprika
– 1 tsp salt, plus more for seasoning
– ½ tsp black pepper
– Vegetable oil for frying, about 1 inch deep in the pan (or any neutral oil like canola)
– 2 tbsp unsalted butter
– 2 cups whole milk for gravy
– 2 tbsp all-purpose flour for gravy
Instructions
1. Place chicken breasts between plastic wrap and pound with a meat mallet to ½-inch uniform thickness for even cooking.
2. In a shallow dish, combine 1 cup flour, garlic powder, paprika, 1 tsp salt, and black pepper; mix well with a fork.
3. In another shallow dish, whisk together buttermilk and beaten eggs until smooth.
4. Dredge each chicken piece in the flour mixture, shaking off excess.
5. Dip the floured chicken into the buttermilk-egg mixture, coating completely.
6. Dredge the chicken again in the flour mixture, pressing gently to adhere a thick, even coating.
7. Heat vegetable oil in a large skillet over medium-high heat to 350°F; use a thermometer for accuracy to prevent burning.
8. Carefully add chicken to the hot oil, cooking in batches to avoid overcrowding, which ensures crispiness.
9. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F on a meat thermometer.
10. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep it crispy.
11. In the same skillet, drain all but 2 tbsp of oil, then melt butter over medium heat.
12. Sprinkle 2 tbsp flour into the skillet and whisk constantly for 1-2 minutes until lightly browned to make a roux.
13. Gradually pour in 2 cups whole milk, whisking continuously to prevent lumps, and simmer for 3-4 minutes until thickened.
14. Season gravy with salt to taste and serve immediately over the chicken.
Eat this chicken hot for the best texture, with the crispy coating giving way to tender, juicy meat inside. The creamy gravy adds a rich, savory layer that pairs perfectly with mashed potatoes or a simple green salad. For a fun twist, slice it into strips and serve with dipping sauces like hot sauce or honey mustard.
Summary
Unleash a world of flavor with these 18 spicy Southern chicken recipes, each offering a perfect crispy twist to satisfy your cravings. We hope you find a new family favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious inspiration.
