Buttermilk-Fried Chicken with Chili-Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy, juicy chicken thighs marinated in buttermilk and spices, then fried to golden perfection and finished with a vibrant chili-garlic sauce that balances heat with bright acidity. This american-inspired chicken ready in about 50 minutes blends buttermilk, paprika, garlic powder 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 650 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.

★ 3.7 (13 ratings) Prep: 30 min Cook: 20 min Serves 4 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup buttermilk, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper. Add 4 bone-in, skin-on chicken thighs and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: In a shallow dish, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper. Dredge each chicken thigh in the flour mixture, pressing gently to adhere.
  3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Place chicken skin-side down and cook for 10-12 minutes until golden brown, then flip and cook for 8-10 minutes until internal temperature reaches 165°F.
  4. Step 4: While chicken cooks, whisk together 2 tbsp chili oil, 1 tbsp minced garlic, 1 tbsp rice vinegar, and 1 tsp sugar to make the sauce.
  5. Step 5: Transfer chicken to a wire rack and let rest for 5 minutes. Drizzle with the chili-garlic sauce and serve immediately.

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Frequently asked questions

How long does Buttermilk-Fried Chicken with Chili-Garlic Sauce take to make?

Total time is about 50 minutes (30 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-Fried Chicken with Chili-Garlic 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-Fried Chicken with Chili-Garlic 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-Fried Chicken with Chili-Garlic 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-Fried Chicken with Chili-Garlic Sauce?

American 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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