Authentic Southern Buttermilk Fried Chicken

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

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.

Crispy, golden-brown chicken with a buttermilk brine that delivers true Southern heritage in every bite—no artificial breading here. This Southern-inspired chicken recipe, ready in about 45 minutes, pairs Chicken thighs, Buttermilk, All-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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: 15 min Cook: 30 min Serves 4 Southern cuisine 680 cal/serving

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Ingredients

2 lbs bone-in, skin-on Chicken thighs
2 cups Buttermilk
1 cup All-purpose flour
2 tsp Paprika
1 tsp Garlic powder
1/2 tsp Cayenne pepper
2 cups Vegetable oil

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Instructions

Step 1: Whisk buttermilk, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Submerge chicken thighs, cover, and refrigerate for 4 hours (minimum) or overnight.
Step 2: In a shallow dish, mix flour, paprika, garlic powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Pat chicken thighs dry, then dredge in flour mixture, pressing firmly to adhere.
Step 3: Heat vegetable oil in a deep skillet to 350°F (175°C) — a breadcrumb dropped in should sizzle immediately.
Step 4: Fry chicken in batches for 12-14 minutes per side until deep golden and internal temperature reaches 165°F (74°C), turning once.
Step 5: Transfer to a wire rack set over a baking sheet, letting excess oil drip off for 5 minutes before serving.