Buttermilk-Brined Fried Chicken with Hot Brown Gravy

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 recipe, 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.

Ingredients

• 2 lbs chicken thighs and drumsticks
• 3 cups buttermilk
• 2 tbsp salt
• 1 tbsp black pepper
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 4 cups vegetable oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (for gravy)
• 2 cups milk
• 1/2 cup cooked bacon, chopped
• 2 tbsp tomato paste
• 1 tsp Worcestershire sauce

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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.