Buttermilk-Brined Southern Fried Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An authentic recipe using heirloom buttermilk, precise brining times, and a cornstarch dredge for perfect crispness. This Southern-inspired chicken recipe, ready in about 54 minutes, pairs chicken thighs, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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: 30 min Cook: 24 min Serves 4 Southern cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 cups buttermilk with 1.5 tsp salt and 1/2 tsp black pepper. Submerge chicken thighs in buttermilk mixture, cover, and refrigerate for exactly 8 hours (minimum) or up to 24 hours for maximum tenderness.
  2. Step 2: In a shallow dish, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Pat chicken thighs dry with paper towels, then dredge each piece in flour mixture, pressing firmly to adhere.
  3. Step 3: Heat 2 cups vegetable oil in a cast-iron skillet to 350°F (177°C) using a thermometer. Fry chicken in batches for 12 minutes per side until golden brown and internal temperature reaches 165°F (74°C), turning once halfway.
  4. Step 4: Transfer to a wire rack over a baking sheet, let rest 5 minutes to crisp further, then serve immediately with extra paprika for dusting.

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