Buttermilk-Brined Fried Chicken with Spiced Remoulade

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Juicy fried chicken brined in buttermilk and coated in a crispy seasoned flour, served with a tangy Creole remoulade sauce. This American-inspired chicken recipe, 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 560 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 bone-in chicken thighs and drumsticks
• 3 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 1 tsp black pepper
• enough for 2-inch depth vegetable oil for frying
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp creole mustard
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1/2 tsp paprika for remoulade

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a large bowl, whisk together 3 cups buttermilk and 2 tbsp hot sauce. Submerge 8 bone-in chicken thighs and drumsticks in the mixture. Cover and refrigerate for at least 4 hours or overnight.
2. Step 2: In another bowl, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper.
3. Step 3: Heat vegetable oil in a deep skillet or Dutch oven to 350°F, enough to cover chicken pieces halfway.
4. Step 4: Remove chicken from buttermilk brine, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing to coat well.
5. Step 5: Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F. Drain on wire rack.
6. Step 6: For remoulade, mix 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp creole mustard, 1 tbsp chopped capers, 1 tbsp lemon juice, and 1/2 tsp paprika until smooth.
7. Step 7: Serve fried chicken hot with the spiced remoulade sauce on the side.