Buttermilk-Crusted Chicken with Heirloom Corn Salsa

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

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 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.

★ 4.3 (12 ratings) Prep: 145 min Cook: 20 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Buttermilk-Crusted Chicken with Heirloom Corn Salsa take to make?

Total time is about 165 minutes (145 min prep + 20 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-Crusted Chicken with Heirloom Corn Salsa?

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 chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Crusted Chicken with Heirloom Corn Salsa?

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-Crusted Chicken with Heirloom Corn Salsa 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-Crusted Chicken with Heirloom Corn Salsa?

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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