Buttermilk-Fried Chicken

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 developed and reviewed.

Crispy, golden chicken with a tangy buttermilk brine, perfect for weeknight dinners. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken pieces, buttermilk, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 10 min Cook: 30 min Serves 4 American cuisine 400 cal/serving

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Ingredients

2 lbs (drumsticks and thighs) chicken pieces
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 cup all-purpose flour
1/4 cup cornstarch
2 tbsp vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 lbs chicken pieces, 1 cup buttermilk, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Mix well and refrigerate for 30 minutes.
Step 2: In a shallow dish, mix 1/2 cup all-purpose flour and 1/4 cup cornstarch.
Step 3: Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing gently to coat all sides.
Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Add chicken in a single layer and fry for 12-15 minutes per side until golden brown and internal temperature reaches 165°F.
Step 5: Transfer to a wire rack set over a baking sheet to drain excess oil. Rest for 5 minutes before serving.