Buttermilk-Brined Fried Chicken with Spiced Aioli

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

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.

Crispy fried chicken soaked in a tangy buttermilk brine, served with a rich, spicy aioli perfect for dipping. This Southern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, buttermilk, hot sauce 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 cuisine 650 cal/serving

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Ingredients

8 pieces bone-in chicken thighs
3 cups buttermilk
2 tbsp hot sauce
2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
for frying vegetable oil
1/2 cup mayonnaise
1 clove minced garlic
1 tsp lemon juice
1/2 tsp smoked paprika
1/4 tsp cayenne pepper

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Instructions

Step 1: In a large bowl, whisk together 3 cups buttermilk and 2 tbsp hot sauce. Add 8 bone-in chicken thighs and submerge completely. Cover and refrigerate for at least 4 hours or overnight.
Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper.
Step 3: Remove chicken from buttermilk brine, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere well.
Step 4: Heat vegetable oil in a deep skillet or Dutch oven to 350°F, enough to submerge chicken halfway. Fry chicken in batches for 12-15 minutes per side until golden brown, crispy, and cooked through (internal temperature 165°F). Drain on paper towels.
Step 5: Meanwhile, prepare spiced aioli by whisking together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper until smooth.
Step 6: Serve fried chicken hot with spiced aioli on the side for dipping.