Buttermilk-Brined Fried Chicken with Hot Water Cornbread

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender fried chicken brined in tangy buttermilk, paired with a soft, skillet-cooked hot water cornbread for a classic Southern meat-and-three experience. This Southern-inspired chicken recipe, ready in about 340 minutes, pairs chicken leg quarters, 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

• 4 pieces chicken leg quarters
• 2 cups buttermilk
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 2 cups all-purpose flour
• 4 cups vegetable oil
• 1 cup cornmeal
• 1 cup all-purpose flour (for cornbread)
• 1 tsp baking powder
• 1/2 tsp salt (for cornbread)
• 1 cup boiling water
• 2 tbsp unsalted butter

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, combine 2 cups buttermilk, 1 tbsp salt, 1 tsp black pepper, 1 tsp paprika, and 1 tsp garlic powder. Submerge 4 chicken leg quarters in the mixture and refrigerate for 4 hours to brine and tenderize.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour with 1 tsp salt and 1/2 tsp black pepper. Remove chicken from brine, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing to coat evenly.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet over medium-high heat to 350°F. Fry chicken pieces in batches for 12-15 minutes per side, turning carefully until golden brown and internal temperature reaches 165°F. Drain on paper towels.
4. Step 4: While chicken fries, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt in a bowl. Slowly add 1 cup boiling water and stir vigorously until a thick batter forms.
5. Step 5: Heat 2 tbsp unsalted butter in a cast-iron skillet over medium heat until melted and bubbling. Spoon batter into the skillet, spreading evenly. Cook for 5 minutes until edges are set and bottom is golden, then flip carefully and cook another 4 minutes. Remove and serve warm alongside the fried chicken.