Buttermilk-Brined Fried Chicken with Spicy Cajun Seasoning

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

Juicy fried chicken pieces soaked in a tangy buttermilk brine and coated in a flavorful Cajun-spiced crust for a crispy, tender bite. This American Southern-inspired chicken recipe, ready in about 285 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

• 8 pieces bone-in chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tbsp hot sauce
• 2 cups all-purpose flour
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• for deep frying, about 4 cups vegetable oil for frying

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Instructions

1. Step 1: In a large bowl, whisk together 2 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 to tenderize and infuse flavor.
2. Step 2: In a separate large bowl, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Mix thoroughly to create a seasoned dredge.
3. Step 3: Remove chicken pieces from the buttermilk brine, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to adhere a thick coating.
4. Step 4: Heat about 4 cups vegetable oil in a deep heavy-bottomed skillet or Dutch oven to 350°F. Fry chicken in batches, carefully lowering pieces into the hot oil.
5. Step 5: Cook each batch for 12-15 minutes, turning occasionally, until the crust is golden brown and an internal thermometer reads 165°F. Drain on paper towels before serving.