Buttermilk-Brined Fried Chicken with Spiced Cornbread

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender chicken pieces soaked in tangy buttermilk, coated with a seasoned flour crust, and fried to a golden brown, served alongside moist, spiced cornbread. This american southern-inspired chicken ready in about 315 minutes pairs buttermilk, tablespoons salt, teaspoon 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 6, 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

• 3 pounds bone-in chicken thighs and drumsticks
• 4 cups buttermilk
• 2 tablespoons salt
• 1 teaspoon black pepper
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 3 cups all-purpose flour
• 1/2 teaspoon cayenne pepper
• for frying, about 4 cups vegetable oil
• 1 cup cornmeal
• 1 cup all-purpose flour (for cornbread)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (for cornbread)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 cup whole milk
• 1/2 teaspoon ground cumin

Instructions

1. Step 1: In a large bowl, combine 4 cups buttermilk, 2 tablespoons salt, 1 teaspoon black pepper, 2 teaspoons paprika, and 1 teaspoon garlic powder; add 3 pounds bone-in chicken thighs and drumsticks, submerging fully. Cover and refrigerate for at least 4 hours or overnight to tenderize and flavor the chicken.
2. Step 2: In a separate large bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a seasoned dredge for the chicken.
3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. Place coated pieces on a wire rack and let rest for 15 minutes to set the crust.
4. Step 4: Heat 4 cups vegetable oil in a heavy-bottomed skillet or Dutch oven over medium heat to 350°F. Carefully add chicken pieces, frying in batches to avoid overcrowding, for 12-15 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel-lined tray to drain excess oil.
5. Step 5: Preheat oven to 400°F and grease an 8-inch square baking pan. In a mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon ground cumin.
6. Step 6: In another bowl, beat 1 large egg with 1 cup whole milk and 1/4 cup melted unsalted butter. Pour wet ingredients into dry and stir just until combined; batter should be slightly lumpy.
7. Step 7: Pour cornbread batter into prepared pan and bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean. Let cool slightly before slicing and serving with the fried chicken.