Buttermilk-Brined Fried Chicken with Creole Spices

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 marinated in a spiced buttermilk brine, delivering crispy, flavorful bites perfect for a comforting meal. This Southern American-inspired Mother’s Day recipe, ready in about 35 minutes, pairs chicken thighs, buttermilk, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Serves 4 Southern American cuisine 450 cal/serving

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Ingredients

8 pieces chicken thighs
2 cups buttermilk
1 tbsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
2 cups all-purpose flour
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, whisk together 2 cups buttermilk, 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper until combined. Add 8 chicken thighs and submerge fully; cover and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
Step 2: Remove chicken from marinade and let excess buttermilk drip off. Place 2 cups all-purpose flour in a shallow dish and dredge each piece thoroughly, shaking off excess flour.
Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until the oil reaches 350°F. Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F, skin is crispy, and juices run clear.
Step 4: Transfer chicken to a wire rack set over a baking sheet and rest for 5 minutes before serving to maintain crispiness and juiciness.