Buttermilk-Brined Cajun Fried Chicken with Creole Spices

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy chicken pieces brined in tangy buttermilk, dredged in a bold Creole spice blend, and fried to golden crisp perfection. This Southern American Mardi Gras recipe, ready in about 50 minutes, pairs bone-in chicken thighs and drumsticks, buttermilk, and hot sauce for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 8 pieces bone-in chicken thighs and drumsticks
• 3 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• for frying vegetable oil, about 4 cups
• 2 tbsp (for garnish) fresh parsley, chopped

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Instructions

1. Step 1: In a large bowl, whisk together 3 cups buttermilk and 2 tbsp hot sauce. Submerge 8 bone-in chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight to brine.
2. Step 2: In a separate shallow dish, combine 2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Mix thoroughly to create the seasoned dredge.
3. Step 3: Remove chicken pieces from the buttermilk brine, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere the coating.
4. Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (use a thermometer for accuracy).
5. Step 5: Fry chicken in batches, avoiding overcrowding, for 12-15 minutes per batch, turning occasionally, until golden brown and internal temperature reaches 165°F.
6. Step 6: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp. Garnish with 2 tbsp chopped fresh parsley and serve hot.