Buttermilk-Brined Fried Chicken with Spiced Cajun Rub

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

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.

Juicy southern fried chicken marinated in tangy buttermilk and coated with a bold Cajun spice blend for a flavorful, crispy crust. This American Southern-inspired chicken recipe, ready in about 35 minutes, pairs whole chicken, cut into 8 pieces, buttermilk, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Serves 4 American Southern cuisine 550 cal/serving

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Ingredients

3 pounds whole chicken, cut into 8 pieces
2 cups buttermilk
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
1 tsp black pepper
2 cups all-purpose flour
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 cups buttermilk with 1 tsp salt and 1 tsp black pepper, then add the 3 pounds of chicken pieces, ensuring they are fully submerged. Cover and refrigerate to marinate for at least 4 hours or overnight for best flavor.
Step 2: In a shallow dish, whisk together 2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt to create the Cajun spiced coating.
Step 3: Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off, then dredge each piece thoroughly in the seasoned flour mixture, pressing to adhere the coating well.
Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven over medium heat to reach 350°F. Carefully add the coated chicken pieces in batches, frying for 12-15 minutes, turning occasionally until golden brown and cooked through (internal temperature of 165°F).
Step 5: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp. Serve hot with your favorite Southern sides.