Buttermilk-Brined Fried Chicken with Cajun-Spiced Flour

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Juicy fried chicken pieces brined in tangy buttermilk and coated in a bold Cajun-spiced flour for a crunchy, flavorful crust. This American Southern-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs and drumsticks, 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.

Ingredients

• 2 pounds chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• for frying, about 4 cups vegetable oil

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Instructions

1. Step 1: In a large bowl, whisk together 2 cups buttermilk and 2 tablespoons hot sauce. Submerge 2 pounds chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
2. Step 2: In a separate large shallow dish, combine 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons salt, and 1 teaspoon black pepper, mixing thoroughly to create a vibrant Cajun-spiced flour.
3. Step 3: Remove chicken pieces from buttermilk brine, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to form an even coating.
4. Step 4: Heat 4 cups vegetable oil in a deep heavy skillet or Dutch oven over medium heat to 350°F, using a thermometer to maintain temperature for even frying.
5. Step 5: Carefully add coated chicken pieces in batches to avoid overcrowding, frying for 12-15 minutes, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F.
6. Step 6: Transfer fried chicken to a wire rack set over a baking sheet and rest for 5 minutes before serving to allow juices to redistribute and crust to crisp further.