Buttermilk-Brined Fried Chicken with Spiced Flour Coating

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy fried chicken pieces soaked in a tangy buttermilk brine, coated in a seasoned flour mix and fried to a golden crisp. This American Southern-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs and drumsticks, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Ingredients

• 8 pieces chicken thighs and drumsticks
• 3 cups buttermilk
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups all-purpose flour
• 1/2 tsp cayenne pepper
• for frying, about 4 cups vegetable oil

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, mix 3 cups buttermilk with 1 tsp salt and 1/2 tsp black pepper. Submerge 8 chicken thighs and drumsticks in the buttermilk brine, cover, and refrigerate for at least 4 hours or overnight.
2. Step 2: In a shallow dish, combine 2 cups all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper, stirring thoroughly to blend the spices into the flour.
3. Step 3: Remove each piece of chicken from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture until fully coated. Set aside on a wire rack.
4. Step 4: Heat 4 cups vegetable oil in a deep heavy skillet or Dutch oven to 350°F over medium heat. Fry chicken pieces in batches, avoiding overcrowding, for about 12-15 minutes per batch, turning occasionally, until the crust is golden brown and the internal temperature reaches 165°F.
5. Step 5: Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let rest for 5 minutes before serving to retain juiciness.