Buttermilk-Brined Fried Chicken with Spicy Remoulade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, juicy chicken brined in buttermilk, fried to a golden crisp and served with a tangy, spicy remoulade sauce. This southern american-inspired chicken 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.

Prep: 15 min Cook: 15 min Serves 4 Southern American cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Buttermilk-Brined Fried Chicken with Spicy Remoulade take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttermilk-Brined Fried Chicken with Spicy Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Brined Fried Chicken with Spicy Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttermilk-Brined Fried Chicken with Spicy Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Buttermilk-Brined Fried Chicken with Spicy Remoulade?

Southern American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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