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-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, 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
• 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 Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.