Buttermilk-Brined Fried Chicken with Cajun-Spiced Flour

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 35 minutes pairs pounds chicken thighs and drumsticks, buttermilk, tablespoons 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: 15 min Cook: 20 min Serves 4 American Southern cuisine 550 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Buttermilk-Brined Fried Chicken with Cajun-Spiced Flour take to make?

Total time is about 35 minutes (15 min prep + 20 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 Fried Chicken with Cajun-Spiced 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 buttermilk from drying out.

Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Cajun-Spiced 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 Fried Chicken with Cajun-Spiced Flour for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Fried Chicken with Cajun-Spiced Flour?

American Southern 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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