Cherry Pepper Fried Chicken

Imperial June 23, 2026June 23, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes, plus 2 hours marinating
Cook Time: 35 minutes
Total Time: 3 hours

Quick Ingredients

Chicken: 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
Marinade: 2 cups buttermilk, 1/4 cup cherry pepper brine, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper
Dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 1/2 teaspoon baking powder
Relish: 3/4 cup chopped mild cherry peppers, 2 tablespoons cherry pepper brine, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon olive oil, 1 tablespoon chopped parsley, 1 small garlic clove, 1/4 teaspoon kosher salt
For frying: 6 cups neutral oil, such as peanut, canola, or vegetable oil

Do This

1. Marinate chicken in buttermilk, cherry pepper brine, salt, and spices for 2 hours in the refrigerator.
2. Stir together the cherry pepper relish and refrigerate until serving.
3. Whisk flour, cornstarch, salt, spices, and baking powder in a wide bowl.
4. Dredge marinated chicken in the seasoned flour, press to coat well, and rest on a rack for 15 minutes.
5. Heat oil to 325°F in a Dutch oven and fry chicken in batches for 13 to 16 minutes, turning occasionally.
6. Drain on a wire rack and keep warm in a 200°F oven while frying the remaining pieces.
7. Serve hot with spoonfuls of tangy cherry pepper relish over the top or on the side.

Why You’ll Love This Recipe

Crispy, craggy crust: Cornstarch and a short rest after dredging help create a crunchy coating that stays crisp.
Bright, balanced flavor: Mild cherry peppers bring tang, gentle heat, and just enough sweetness to cut through the richness of fried chicken.
Home-cook friendly: The method uses simple ingredients, a Dutch oven, and an easy-to-follow oil temperature range.
Great for gatherings: The relish can be made ahead, and the chicken holds well in a low oven while you finish frying.

Grocery List

Produce: Fresh parsley, 1 small garlic clove, optional lemon wedges for serving
Dairy: Buttermilk
Meat: Bone-in, skin-on chicken thighs and drumsticks
Pantry: Jarred mild cherry peppers with brine, all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, sweet paprika, garlic powder, onion powder, baking powder, apple cider vinegar, honey, olive oil, neutral frying oil

Full Ingredients

For the Buttermilk Cherry Pepper Marinade

3 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 pieces total
2 cups well-shaken buttermilk
1/4 cup brine from a jar of mild cherry peppers
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper

For the Crispy Seasoned Dredge

2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
2 tablespoons of the buttermilk marinade, for creating extra craggy bits in the flour

For the Mild Cherry Pepper Relish

3/4 cup mild jarred cherry peppers, drained and finely chopped
2 tablespoons cherry pepper brine
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped fresh parsley
1 small garlic clove, finely grated or minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For Frying and Serving

6 cups neutral oil, such as peanut, canola, or vegetable oil, or enough to reach 2 inches deep in a large Dutch oven
Flaky salt, for finishing, optional
Lemon wedges, for serving, optional

Step-by-Step Instructions

Step 1: Marinate the chicken

Pat the chicken pieces dry with paper towels. In a large bowl or zip-top bag, whisk together 2 cups buttermilk, 1/4 cup cherry pepper brine, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Add the chicken and turn until every piece is fully coated. Cover and refrigerate for at least 2 hours and up to 12 hours.

For the best texture, aim for 4 to 8 hours if you have time. The buttermilk helps tenderize the chicken, while the cherry pepper brine adds a bright, lightly tangy flavor all the way through.

Step 2: Make the cherry pepper relish

In a small bowl, stir together 3/4 cup finely chopped mild cherry peppers, 2 tablespoons cherry pepper brine, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon olive oil, 1 tablespoon chopped parsley, 1 finely grated garlic clove, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Taste and adjust with a little more honey if you want it sweeter or a splash more brine if you want it tangier.

Cover and refrigerate the relish while you prepare and fry the chicken. Letting it sit for at least 20 minutes gives the garlic, vinegar, honey, and peppers time to mingle into a bright, spoonable sauce.

Step 3: Set up your frying station

Place a wire rack inside a rimmed baking sheet for the dredged chicken. Place a second clean wire rack inside another rimmed baking sheet for draining the fried chicken. If you want to keep batches warm, heat the oven to 200°F. Add 6 cups neutral oil to a large, heavy Dutch oven, making sure the oil is about 2 inches deep and the pot is no more than halfway full.

Clip a deep-fry thermometer to the pot if you have one. Fried chicken is much easier and more consistent when you can watch the oil temperature closely.

Step 4: Mix the dredge

In a wide, shallow bowl, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons kosher salt, 2 teaspoons sweet paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon baking powder. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingertips until small, shaggy clumps form.

Those little flour clumps become the extra-crunchy ridges on the chicken, so do not skip this step. The mixture should look uneven and slightly pebbly, not perfectly smooth.

Step 5: Dredge the chicken

Remove one piece of chicken from the marinade, letting the excess drip back into the bowl. Place it in the flour mixture and press firmly so the coating sticks to every side, including around the bone and under any loose edges of skin. Shake off only the very loose flour, then transfer the coated chicken to the prepared wire rack. Repeat with the remaining chicken pieces.

Let the coated chicken rest at room temperature for 15 minutes while the oil heats. This short rest helps the flour hydrate and cling to the chicken, which means less coating falls off during frying.

Step 6: Heat the oil to the right temperature

Heat the oil over medium-high heat until it reaches 325°F. Once it reaches temperature, reduce the heat slightly to help keep it steady. The ideal frying range for this recipe is 315°F to 335°F. If the oil gets too hot, the crust will brown before the chicken cooks through; if it is too cool, the crust can turn greasy.

If you do not have a thermometer, drop a small pinch of the flour mixture into the oil. It should sizzle immediately and steadily, but it should not darken within a few seconds. A thermometer is strongly recommended for bone-in fried chicken.

Step 7: Fry the chicken in batches

Carefully lower 3 to 4 pieces of chicken into the hot oil, skin-side down, without crowding the pot. Fry for 13 to 16 minutes total, turning every 3 to 4 minutes with tongs, until the crust is deep golden brown and the chicken is cooked through. The thickest part of each piece should register at least 165°F on an instant-read thermometer; thighs and drumsticks are especially juicy around 175°F.

Transfer the fried chicken to the clean wire rack and immediately sprinkle lightly with flaky salt if desired. Place the rack in the 200°F oven to keep warm while you fry the remaining chicken. Let the oil return to 325°F before adding the next batch.

Step 8: Serve with the cherry pepper relish

Let the fried chicken rest for 5 minutes after the final batch comes out of the oil. Spoon the mild cherry pepper relish over the chicken just before serving, or serve it on the side so everyone can add as much as they like. The hot, crunchy crust with the cool, tangy relish gives you the best contrast of texture and flavor.

Serve with lemon wedges if you enjoy an extra hit of brightness. This chicken is especially good with simple sides like coleslaw, potato salad, buttered corn, biscuits, or a crisp green salad.

Pro Tips

Use bone-in, skin-on pieces for the juiciest result: Thighs and drumsticks stay tender during frying and develop a deeply golden crust.
Keep the oil steady: Aim for 315°F to 335°F throughout frying. Adjust the burner as needed between batches.
Do not overcrowd the pot: Too much chicken at once drops the oil temperature and can make the crust heavy instead of crisp.
Drain on a rack, not paper towels: A wire rack keeps air moving around the crust so it stays crunchy.
Add the relish at the table for maximum crunch: Spoon it over right before eating, or serve it alongside the chicken for dipping.

Variations

Spicier cherry pepper chicken: Use hot cherry peppers instead of mild, or add 1/4 teaspoon cayenne pepper to the flour dredge.
Cherry pepper hot honey finish: Warm 1/4 cup honey with 1 tablespoon cherry pepper brine and drizzle it over the fried chicken before adding the relish.
Boneless version: Use 2 pounds boneless, skinless chicken thighs. Marinate as directed, then fry at 350°F for 5 to 7 minutes, until the internal temperature reaches 165°F.

Storage & Make-Ahead

Make ahead: The chicken can marinate for up to 12 hours in the refrigerator, and the cherry pepper relish can be made up to 3 days ahead. Store the relish in an airtight container and stir before serving.

Storage: Refrigerate leftover fried chicken in an airtight container for up to 3 days. Store the relish separately for up to 5 days.

Reheating: For the crispiest leftovers, place chicken on a wire rack set over a baking sheet and warm in a 375°F oven for 15 to 20 minutes, or until heated through. Avoid microwaving if possible, as it softens the crust.

Nutrition (per serving)