Buttermilk-Brined Fried Chicken with Spicy Remoulade

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender, juicy chicken brined in buttermilk, fried to a golden crisp and served with a tangy, spicy remoulade sauce. This Southern American chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, buttermilk, and 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 "Build a week of meals around this recipe" 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
• 2 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
• for deep frying vegetable oil for frying
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika (for remoulade)
• 1 tsp hot sauce (for remoulade)
• 1 tsp minced garlic
• 1 tbsp minced parsley

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: Combine 2 cups buttermilk with 2 tbsp hot sauce and 1 tsp salt in a large bowl. Submerge 8 bone-in chicken thighs in the mixture, cover, and refrigerate for 6 hours to tenderize and infuse flavor.
2. Step 2: In a shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt thoroughly.
3. Step 3: Remove chicken from buttermilk brine, letting excess drip off, then dredge each piece in the seasoned flour mixture, pressing to coat evenly.
4. Step 4: Heat vegetable oil to 350°F in a deep fryer or large Dutch oven. Fry chicken pieces in batches for 12-15 minutes until golden brown and internal temperature reaches 165°F, turning occasionally.
5. Step 5: While chicken fries, whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp paprika, 1 tsp hot sauce, 1 tsp minced garlic, and 1 tbsp minced parsley in a small bowl until smooth and flavorful.
6. Step 6: Drain fried chicken on a rack over paper towels and serve hot with the spicy remoulade sauce on the side for dipping.