Buttermilk-Fried Chicken with Spicy Cider Vinegar Glaze

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender chicken pieces coated in seasoned buttermilk batter, fried to golden perfection and finished with a tangy-spicy cider vinegar glaze. This Southern-inspired chicken recipe, ready in about 55 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 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.

Ingredients

• 2 lbs chicken thighs
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp hot sauce
• 1/4 cup all-purpose flour
• 1/4 cup water

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat 2 lbs chicken thighs dry, place in a bowl, cover with 1 cup buttermilk, and marinate for 30 minutes at room temperature.
2. Step 2: In a shallow dish, mix 1 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Step 3: Remove chicken from buttermilk, let excess drip off, then dredge each piece in the flour mixture, pressing to adhere evenly.
4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
5. Step 5: Add chicken in a single layer, cook for 10-12 minutes per side, turning once, until golden brown and internal temperature reaches 165°F.
6. Step 6: Whisk 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp hot sauce, 1/4 cup all-purpose flour, and 1/4 cup water in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbling (3-4 minutes).
7. Step 7: Transfer chicken to a wire rack, rest for 5 minutes, then brush generously with the cider vinegar glaze.