Buttermilk-Brined Fried Chicken with Cajun Spice Dust

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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.

Classic Southern fried chicken soaked in a tangy buttermilk brine and coated with a crispy Cajun-spiced crust. This American Southern-inspired chicken recipe, ready in about 40 minutes, pairs chicken drumsticks and thighs, buttermilk, hot sauce 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.

Prep: 20 min Cook: 20 min Serves 4 American Southern cuisine 550 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 pieces total chicken drumsticks and thighs
4 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
2 tsp salt
1 tsp black pepper
for frying, about 4 cups vegetable oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a large bowl, combine 4 cups buttermilk and 2 tbsp hot sauce. Add 8 chicken drumsticks and thighs, making sure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
Step 2: In a separate large bowl, whisk together 2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper to create the Cajun spice dust.
Step 3: Remove chicken pieces from the buttermilk brine, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to adhere an even coating.
Step 4: Heat about 4 cups vegetable oil in a deep heavy-bottomed pan or Dutch oven to 350°F. Fry the chicken in batches, carefully lowering pieces into the hot oil, cooking for 12-15 minutes per batch, turning occasionally until golden brown and an internal temperature of 165°F is reached.
Step 5: Transfer fried chicken to a wire rack set over a baking sheet and let rest for 5 minutes before serving to maintain crispiness.