Buttermilk-Brined Fried Chicken with Spicy Cajun Rub

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

Tender chicken pieces soaked in a tangy buttermilk brine, coated in a flavorful Cajun-spiced flour, and fried to golden perfection. This American Southern-inspired chicken recipe, ready in about 320 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 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.

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tablespoons hot sauce
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• for frying, about 4 cups vegetable oil

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 2 cups buttermilk and 2 tablespoons hot sauce until combined. Submerge 2 pounds bone-in chicken thighs and drumsticks in the mixture, cover, and refrigerate for at least 4 hours or overnight to tenderize and infuse flavor.
2. Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, 2 teaspoons salt, and 1 teaspoon black pepper. Mix well to create the Cajun spice flour.
3. Step 3: Remove the chicken pieces from the buttermilk brine, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing lightly to adhere a thick coating.
4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F. Fry the chicken in batches without overcrowding for 12-15 minutes, turning occasionally until the coating is deep golden and an internal temperature reaches 165°F.
5. Step 5: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep the crust crisp. Let rest 5 minutes before serving.