Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust

By · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Brined Fried Chicken with Spiced Cornbread Crust?

American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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