Buttermilk-Brined Fried Chicken with Hot Brown Gravy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Southern fried chicken brined in buttermilk, paired with a savory Hot Brown-inspired gravy featuring tomato and bacon flavors. This southern american-inspired chicken ready in about 55 minutes pairs chicken thighs and drumsticks, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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: 40 min Serves 4 Southern American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 cups buttermilk with 2 tbsp salt and 1 tbsp black pepper. Submerge 2 lbs chicken thighs and drumsticks in the brine and refrigerate for at least 4 hours or overnight for tender, flavorful chicken.
  2. Step 2: In a shallow dish, mix 2 cups all-purpose flour with 1 tbsp paprika and 1 tsp cayenne pepper. Remove chicken from brine, letting excess drip off, then dredge thoroughly in the flour mixture.
  3. Step 3: Heat 4 cups vegetable oil in a deep skillet to 350°F. Fry the chicken in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F, transferring to a wire rack to drain.
  4. Step 4: For the Hot Brown gravy, melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook for 2 minutes until bubbly and light golden. Gradually whisk in 2 cups milk, stirring constantly until thickened, about 5 minutes.
  5. Step 5: Stir in 1/2 cup chopped cooked bacon, 2 tbsp tomato paste, and 1 tsp Worcestershire sauce. Simmer for 3 minutes, adjusting seasoning with salt and pepper.
  6. Step 6: Serve the fried chicken hot, generously topped with the bacon-tomato gravy for a Kentucky-inspired twist on a Southern classic.

Frequently asked questions

How long does Buttermilk-Brined Fried Chicken with Hot Brown Gravy take to make?

Total time is about 55 minutes (15 min prep + 40 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 Hot Brown Gravy?

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 chicken thighs and drumsticks from drying out.

Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Hot Brown Gravy?

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 Hot Brown Gravy 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 Hot Brown Gravy?

Southern American 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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