Buttermilk-Brined Fried Chicken with Hot-Water Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy buttermilk-brined fried chicken with a crisp golden crust, served alongside traditional hot-water cornbread for a classic Memphis comfort meal. This southern-inspired chicken ready in about 50 minutes pairs buttermilk, divided salt, divided black pepper 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

• 8 pieces (legs and thighs) bone-in chicken pieces
• 4 cups buttermilk
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 quart for frying vegetable oil
• 1 1/2 cups yellow cornmeal
• 1 cup boiling water
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp honey
• 2 tbsp, melted unsalted butter

Instructions

1. Step 1: In a large bowl, combine 4 cups buttermilk, 1 tsp salt, and 1/2 tsp black pepper. Submerge 8 bone-in chicken pieces in the buttermilk brine, cover, and refrigerate for at least 4 hours or overnight.
2. Step 2: In a large shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Remove chicken from brine, shaking off excess buttermilk, and dredge thoroughly in the seasoned flour.
3. Step 3: Heat 1 quart vegetable oil in a heavy skillet or deep fryer to 350°F. Fry chicken pieces in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on wire rack.
4. Step 4: To make hot-water cornbread, whisk together 1 1/2 cups yellow cornmeal, 1 tsp baking powder, 1/4 tsp baking soda, and 1 tsp salt in a bowl.
5. Step 5: Pour 1 cup boiling water over the cornmeal mixture and stir quickly to form a thick batter. Stir in 2 tbsp honey and 2 tbsp melted unsalted butter.
6. Step 6: Heat a cast-iron skillet over medium heat and grease lightly. Spoon batter into 6 rounds and cook 3-4 minutes per side until golden and cooked through.
7. Step 7: Serve the buttermilk-brined fried chicken hot with warm hot-water cornbread alongside.