Buttermilk-Brined Fried Chicken with Spiced Flour Crust

By · Reviewed by AislePrompt Editorial · ·

Classic Southern fried chicken soaked in a tangy buttermilk brine, coated in a seasoned flour mixture, and fried until golden and crispy. This southern united states-inspired chicken ready in about 35 minutes pairs bone-in chicken thighs and drumsticks, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 20 min Serves 6 Southern United States cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 3 cups buttermilk and 2 tbsp hot sauce. Submerge 6 bone-in chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight to tenderize and flavor.
  2. Step 2: In a separate large bowl, combine 2 cups all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, 1 tsp black pepper, and 1/2 tsp cayenne pepper, mixing thoroughly.
  3. Step 3: Remove chicken pieces from the buttermilk brine, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
  4. Step 4: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Carefully fry the chicken pieces in batches without overcrowding, cooking for 12-15 minutes until golden brown and an internal temperature of 165°F is reached.
  5. Step 5: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let rest for 5 minutes before serving with your favorite Southern sides.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (15 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 Flour 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 Flour 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 Flour Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Flour Crust?

Southern United States 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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