Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 developed and reviewed.

Tender chicken pieces brined in tangy buttermilk then coated with a spiced cornbread crust and fried to golden perfection, inspired by Chicago’s beloved fried chicken spots. This American-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs and drumsticks, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 10 min Cook: 20 min Serves 4 American cuisine 600 cal/serving

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Ingredients

8 pieces bone-in chicken thighs and drumsticks
4 cups buttermilk
2 tbsp kosher salt
1 tbsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 cup cornmeal
1 cup all-purpose flour
1 tsp baking powder
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, whisk together 4 cups buttermilk and 2 tbsp kosher salt until salt dissolves. Submerge 8 bone-in chicken thighs and drumsticks in the buttermilk brine. Cover and refrigerate for at least 6 hours or overnight.
Step 2: In a shallow dish, combine 1 cup cornmeal, 1 cup all-purpose flour, 1 tsp baking powder, 1 tbsp black pepper, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Mix well.
Step 3: Remove chicken pieces from brine, letting excess drip off. Dredge each piece thoroughly in the spiced cornmeal mixture, pressing to adhere the crust evenly.
Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches for 12-15 minutes, turning occasionally, until crust is deep golden and internal temperature reaches 165°F.
Step 5: Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crust crisp. Let rest 5 minutes before serving with your favorite sides.