Buttermilk-Brined Fried Chicken with Creole Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy fried chicken marinated in tangy buttermilk and seasoned with a homemade Creole spice blend for a flavorful Southern classic. This southern-inspired chicken ready in about 50 minutes pairs bone-in chicken thighs and drumsticks, buttermilk, Creole seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 35 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 cups buttermilk with 2 tbsp Creole seasoning. Add 6 bone-in chicken thighs and drumsticks, turning to coat completely. Cover and refrigerate for at least 4 hours or overnight.
  2. Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tbsp paprika, 1/2 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder.
  3. Step 3: Remove the chicken pieces from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere.
  4. Step 4: Pour about 4 cups vegetable oil into a large, deep frying pan or Dutch oven to a depth of 2 inches. Heat oil to 350°F over medium heat.
  5. Step 5: Carefully add the chicken pieces in batches, frying for 12-15 minutes per side until golden brown and an internal temperature of 165°F is reached. Drain on a wire rack over paper towels.
  6. Step 6: Let the fried chicken rest for 5 minutes before serving to allow the juices to redistribute.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Creole Rub?

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 Creole Rub?

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 Rub 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 Creole Rub?

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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