Buttermilk-Brined Fried Chicken with Spiced Gravy

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Juicy fried chicken marinated in tangy buttermilk and coated in seasoned flour, served with a warm spiced pan gravy. This American Southern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken pieces, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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 (thighs and drumsticks) bone-in chicken pieces
• 3 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• for frying, about 4 cups vegetable oil
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour for gravy
• 2 cups chicken broth
• 1/4 tsp cayenne pepper

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Instructions

1. Step 1: In a large bowl, whisk together 3 cups buttermilk, 2 tbsp hot sauce, 1 tsp salt, and 1/2 tsp black pepper. Submerge 8 bone-in chicken pieces in the brine, cover, and refrigerate for at least 4 hours or overnight.
2. Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Remove chicken from brine, letting excess drip off, and dredge each piece thoroughly in the seasoned flour.
3. Step 3: Heat 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches, turning occasionally, for 12-15 minutes until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain.
4. Step 4: To make the spiced gravy, remove all but 3 tbsp of oil from the skillet and melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 2 minutes until golden and fragrant. Gradually whisk in 2 cups chicken broth, 1/4 tsp cayenne pepper, and salt and pepper to taste. Simmer, whisking constantly, until thickened, about 5 minutes.
5. Step 5: Serve the fried chicken hot drizzled with the spiced gravy.