Buttermilk-Brined Fried Chicken with Creole Spice

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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, tender chicken brined in tangy buttermilk and coated with a fragrant Creole spice blend, then fried to a golden crisp. This Caribbean Mardi Gras recipe, ready in about 30 minutes, pairs bone-in chicken thighs and drumsticks, buttermilk, and Creole seasoning for a weeknight-friendly dinner. Each serving lands at about 550 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: 10 min Cook: 20 min Serves 4 Caribbean cuisine 550 cal/serving

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Ingredients

8 pieces bone-in chicken thighs and drumsticks
4 cups buttermilk
3 tbsp Creole seasoning
2 cups all-purpose flour
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
4 cups vegetable oil for frying

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Instructions

Step 1: In a large bowl, combine 4 cups buttermilk and 3 tbsp Creole seasoning. Submerge 8 bone-in chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight.
Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper.
Step 3: Remove the chicken pieces from the buttermilk brine, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Step 5: Drain the fried chicken on wire racks or paper towels and serve hot.