Buttermilk-Brined Fried Chicken with Spicy Remoulade Dipping Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy fried chicken marinated in tangy buttermilk, coated in seasoned flour, and served with a piquant remoulade sauce that adds a Louisiana kick. This southern-inspired chicken ready in about 35 minutes blends bone-in chicken thighs and drumsticks, buttermilk, hot sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Serves 4 Southern cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 cups buttermilk and 2 tbsp hot sauce. Add 8 bone-in chicken thighs and drumsticks and submerge fully. Cover and refrigerate for at least 4 hours, preferably overnight.
  2. Step 2: In a large shallow dish, mix 2 cups all-purpose flour, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper.
  3. Step 3: Remove chicken from buttermilk marinade, shaking off excess. Dredge each piece thoroughly in the seasoned flour mixture, pressing to ensure an even coating.
  4. Step 4: Heat about 4 cups vegetable oil in a deep heavy skillet or Dutch oven to 350°F. Fry chicken in batches for 15-18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
  5. Step 5: Drain fried chicken on a wire rack set over a baking sheet.
  6. Step 6: For the remoulade dipping sauce, whisk together 1/2 cup mayonnaise, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tsp hot sauce in a small bowl.
  7. Step 7: Serve the crispy fried chicken warm with the spicy remoulade sauce on the side for dipping.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

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

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Dipping Sauce 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 Dipping Sauce?

Southern 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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