Buttermilk-Brined Chicken Thighs with Seasoned Flour

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly tender chicken thighs with a golden, flavorful crust, brined in buttermilk for juicy results every time. This american-inspired chicken ready in about 20 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 350 calories and feeds 2, 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: 5 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 1 lb bone-in, skin-on chicken thighs in a bowl. Cover with 1 cup buttermilk and refrigerate for 2 hours or overnight.
  2. Step 2: In a shallow dish, combine 1/4 cup all-purpose flour, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Remove chicken thighs from buttermilk, letting excess drip off. Dredge each thigh in the seasoned flour mixture, pressing firmly to adhere.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Step 5: Add chicken thighs skin-side down and cook for 6-7 minutes until golden brown and crispy.
  6. Step 6: Flip and cook for 6-7 minutes, or until internal temperature reaches 165°F.

Frequently asked questions

How long does Buttermilk-Brined Chicken Thighs with Seasoned Flour take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Brined Chicken Thighs with Seasoned Flour?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Brined Chicken Thighs with Seasoned Flour?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Brined Chicken Thighs with Seasoned Flour for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Brined Chicken Thighs with Seasoned Flour?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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