Buttermilk-Brined Fried Chicken with Cajun Spices

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

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.

Juicy fried chicken marinated in tangy buttermilk and seasoned with a blend of Cajun spices, perfect for a Mardi Gras feast. This Southern American Mardi Gras recipe, ready in about 45 minutes, pairs chicken drumsticks, buttermilk, and paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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: 30 min Serves 4 Southern American cuisine 450 cal/serving

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Ingredients

8 pieces chicken drumsticks
2 cups buttermilk
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp salt
1 tsp black pepper
2 cups all-purpose flour
for frying vegetable oil, about 4 cups

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Instructions

Step 1: In a large bowl, whisk together 2 cups buttermilk, 1 tbsp salt, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp black pepper until well combined. Add 8 chicken drumsticks and submerge completely; cover and refrigerate for at least 4 hours or overnight.
Step 2: In a separate large shallow dish, mix 2 cups all-purpose flour with 1 tsp paprika and a pinch of salt for dredging.
Step 3: Heat 4 cups vegetable oil in a deep skillet or fryer to 350°F. Remove each drumstick from the buttermilk marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to coat evenly.
Step 4: Fry the chicken in batches, maintaining oil temperature at 325-350°F, cooking each piece for 12-15 minutes until golden brown and the internal temperature reaches 165°F. Drain on paper towels before serving.