Buttermilk-Fried Chicken with Spiced Cornbread

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

Crisp-skinned chicken thighs marinated in buttermilk and spices, served alongside warm spiced cornbread for a comforting Southern meal. This american-inspired chicken ready in about 30 minutes pairs bone-in 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 450 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.

★ 4.2 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1/2 cup buttermilk, 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, and 1/2 tsp salt in a shallow dish until smooth.
  2. Step 2: Pat 4 bone-in chicken thighs dry with paper towels, then dip each thigh into the buttermilk mixture, coating all sides evenly, and let rest for 1 minute to drain excess.
  3. Step 3: Heat 1 cup vegetable oil in a large skillet over medium heat until it reaches 350°F (use a thermometer), then add chicken thighs skin-side down. Fry for 12-15 minutes, turning once, until golden brown and internal temperature reaches 165°F.
  4. Step 4: Transfer chicken to a wire rack, let rest 5 minutes, then serve with spiced cornbread.

Frequently asked questions

How long does Buttermilk-Fried Chicken with Spiced Cornbread take to make?

Total time is about 30 minutes (15 min prep + 15 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-Fried Chicken with Spiced Cornbread?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Fried Chicken with Spiced Cornbread?

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 Spiced Cornbread 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 Spiced Cornbread?

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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