Alabama-Style Buttermilk Fried Chicken with Hot Sauce Drizzle

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crisp fried chicken marinated in spiced buttermilk, served with a drizzle of spicy Alabama-style hot sauce for a flavorful regional dinner. This Southern-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Southern cuisine 650 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
2 cups buttermilk
3 tbsp, divided hot sauce
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp salt
2 tsp black pepper
2 cups all-purpose flour
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 cups buttermilk, 2 tbsp hot sauce, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 2 tsp black pepper. Submerge 8 bone-in chicken thighs in the marinade, cover, and refrigerate for at least 4 hours or overnight.
Step 2: Place 2 cups all-purpose flour in a large shallow dish. Remove chicken from buttermilk marinade, letting excess drip off, then dredge each piece thoroughly in the flour until well coated.
Step 3: Heat about 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
Step 4: Transfer fried chicken to a wire rack to drain excess oil. Drizzle the remaining 1 tbsp hot sauce over the chicken before serving to add a signature Alabama heat.