Buttermilk-Brined Fried Chicken with Spiced Flour Dredge

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

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.

Juicy fried chicken marinated in tangy buttermilk and coated in a spiced flour mixture, delivering a flavorful and crispy Southern classic. This American-inspired chicken recipe, ready in about 35 minutes, pairs chicken drumsticks, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 15 min Cook: 20 min Serves 4 American cuisine 550 cal/serving

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Ingredients

8 chicken drumsticks
3 cups buttermilk
2 tablespoons hot sauce
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, whisk together 3 cups buttermilk and 2 tablespoons hot sauce. Submerge 8 chicken drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
Step 2: In a separate large shallow dish, mix 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper.
Step 3: Remove each drumstick from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing firmly to create an even coating.
Step 4: Heat about 4 cups vegetable oil in a deep skillet or fryer to 350°F. Fry the coated chicken in batches, avoiding overcrowding, for 12-15 minutes until golden brown and the internal temperature reaches 165°F.
Step 5: Drain the fried chicken on a wire rack set over a baking sheet to keep the crust crisp before serving.