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 developed and reviewed.

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 recipe, ready in about 320 minutes, pairs chicken thighs, bone-in, skin-on, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

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, about 4 cups vegetable oil
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.