Buttermilk-Brined Crispy Fried Chicken with Spicy Aioli

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender, juicy fried chicken brined in buttermilk, coated with a crunchy seasoned crust and served with a zesty homemade spicy aioli. This Southern American-inspired Mother’s Day recipe, ready in about 40 minutes, pairs chicken drumsticks, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 8 pieces chicken drumsticks
• 2 cups buttermilk
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups all-purpose flour
• 1 tsp cayenne pepper
• for frying vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp sriracha sauce
• 1 tbsp lemon juice
• 1 clove minced garlic

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk with 1 tbsp salt, 1 tsp black pepper, and 8 chicken drumsticks. Submerge chicken completely and refrigerate for at least 4 hours or overnight to tenderize.
2. Step 2: In a separate large bowl, whisk together 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, and 1 tsp black pepper to create a seasoned dredge.
3. Step 3: Remove each drumstick from the buttermilk marinade, letting excess drip off, then coat thoroughly in the flour mixture, pressing lightly to adhere.
4. Step 4: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
5. Step 5: While the chicken fries, prepare the spicy aioli by whisking together 1/2 cup mayonnaise, 2 tbsp sriracha sauce, 1 tbsp lemon juice, and 1 minced garlic clove until smooth.
6. Step 6: Drain fried chicken on a wire rack or paper towels. Serve hot with a side of spicy aioli for dipping.