Buttermilk-Brined Fried Chicken with Creole Mustard Sauce

By · Reviewed by AislePrompt Editorial · ·

Juicy fried chicken brined in buttermilk and spices, served with a tangy Creole mustard dipping sauce inspired by New Orleans flavors. This southern american-inspired chicken ready in about 320 minutes blends chicken thighs, bone-in, skin-on, buttermilk, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 300 min Cook: 20 min Serves 6 Southern American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups buttermilk, 1 tbsp salt, 1 tsp black pepper, 1 tsp paprika, and 1/2 tsp cayenne pepper. Add 6 chicken thighs and submerge fully. Cover and refrigerate for at least 4 hours or overnight to tenderize.
  2. Step 2: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F for frying.
  3. Step 3: In a shallow dish, mix 2 cups all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Remove each chicken thigh from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour.
  4. Step 4: Fry the chicken in batches, careful not to overcrowd, for 12-15 minutes until golden brown and internal temperature reaches 165°F, flipping halfway for even crispiness. Drain on paper towels.
  5. Step 5: Meanwhile, whisk together 1/4 cup Creole mustard, 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1 tsp honey until smooth for the dipping sauce.
  6. Step 6: Serve the fried chicken hot with the Creole mustard sauce on the side for dipping.

Equipment for this recipe

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Frequently asked questions

How long does Buttermilk-Brined Fried Chicken with Creole Mustard Sauce take to make?

Total time is about 320 minutes (300 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Buttermilk-Brined Fried Chicken with Creole Mustard Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Creole Mustard Sauce?

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 Creole Mustard Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Creole Mustard Sauce?

Southern American 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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