Buttermilk-Brined Fried Chicken with Creole Mustard Sauce

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 brined in buttermilk and spices, served with a tangy Creole mustard dipping sauce inspired by New Orleans flavors. This Southern American chicken recipe, ready in about 320 minutes, pairs chicken thighs, bone-in, skin-on, buttermilk, and salt for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, 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: 300 min Cook: 20 min Serves 6 Southern American cuisine 450 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in, skin-on
2 cups buttermilk
1 tbsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne pepper
2 cups all-purpose flour
for frying vegetable oil, about 4 cups
1/4 cup Creole mustard
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp honey

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Instructions

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.
Step 2: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F for frying.
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.
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.
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.
Step 6: Serve the fried chicken hot with the Creole mustard sauce on the side for dipping.