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Spicy Buttermilk Fried Chicken with Pepper Jelly Drizzle

Spicy Buttermilk Fried Chicken with Pepper Jelly Drizzle

Spicy Buttermilk Fried Chicken with Pepper Jelly Drizzle

Recipe Type: Emeril Power AirFryer 360

Servings: 6


  • 1 us liquid quart buttermilk
  • 0.25 cup hot sauce
  • 3 tablespoon minced garlic
  • 2 teaspoon celery salt
  • 2.33333 tablespoon salt, divided
  • 2.33333 tablespoon ground black pepper, divided
  • 1 pound chicken, cut into 8 pieces
  • 4 Eggs
  • 0.5 cup milk
  • 4 cup flour
  • 0.5 cup minced & seeded red bell pepper
  • 1 tablespoon crushed red pepper
  • 0.75 cup cider vinegar
  • 3.25 cup sugar
  • 2 jalapeño peppers, thinly sliced
  • 2 Fresno chilies, thinly sliced
  • 1 clove garlic, minced
  • 1 pinch salt


  1. Combine the buttermilk, hot sauce, garlic, celery salt, 2 tsp. salt, and 1 tbsp. black pepper in a large bowl and whisk together. Evenly coat the chicken in the buttermilk mixture. Cover the bowl with the chicken and the buttermilk mixture and refrigerate overnight.
  2. Remove the chicken from the refrigerator and let the chicken come to room temperature (about 1 hr.). Remove the chicken from the buttermilk mixture and discard the marinade.
  3. Combine the eggs and milk in a shallow dish. Combine the flour, 1 ⅔ tbsp. salt, and 1 ⅓ tbsp. black pepper in a separate shallow dish. Dip the chicken into the flour mixture and shake off any excess. Then, dip the chicken into the egg mixture. Finally, dip the chicken into the flour mixture again.
  4. Spray the Crisper Tray with cooking spray. Place the chicken on the Crisper Tray. Slide the Crisper Tray into Shelf Position 2. Select the Airfry setting (400° F/205° C). Set the cooking time to 35 mins. Press the Start Button to begin the cooking cycle. Cook until the internal temperature of the chicken reaches 165° F/74° C.
  5. While the chicken cooks, make the pepper jelly drizzle. Combine the bell pepper, crushed red pepper, and vinegar in a food processor or blender and blend for a few seconds.
  6. Transfer the mixture to a medium-size, heavy-bottomed saucepan and stir in the rest of the pepper jelly drizzle ingredients.
  7. Transfer the saucepan to the stove top and heat the jelly over high heat until it comes to a vigorous boil that cannot be stirred down. Then, remove the jelly from the heat and let cool to room temperature undisturbed. The pepper jelly drizzle can be used immediately or stored in an airtight container in the refrigerator for up to 6 months.
  8. When the chicken is done cooking, transfer it to a plate and serve with the pepper jelly drizzle.