Buttermilk-Crusted Chicken with Heirloom Corn Salsa

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Southern-inspired chicken with a golden buttermilk crust, served atop a vibrant salsa of locally grown heirloom corn and pickled vegetables. This Southern-inspired chicken recipe, ready in about 165 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 480 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

• 1 lb chicken thighs
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1 cup corn kernels
• 1/4 cup diced bell pepper
• 1/4 cup pickled red onion
• 2 tbsp fresh cilantro
• 1 tbsp lime juice
• 2 tbsp olive oil

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Instructions

1. Step 1: Place 1 lb bone-in, skin-on chicken thighs in a bowl and cover completely with 1 cup buttermilk. Refrigerate for at least 2 hours to tenderize and infuse flavor.
2. Step 2: In a shallow dish, mix 1/2 cup all-purpose flour with 1/2 tsp salt. Remove chicken from buttermilk, letting excess drip off, then dredge in flour until fully coated.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat until shimmering. Add chicken and cook for 10 minutes per side until golden brown and the internal temperature reaches 165°F. Rest for 5 minutes before slicing.
4. Step 4: Toss 1 cup corn kernels, 1/4 cup diced bell pepper, 1/4 cup pickled red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a bowl. Serve salsa alongside sliced chicken.