Buttermilk-Fried Chicken with Spicy Dipping Sauce

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

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 drafted and published.

Juicy chicken thighs marinated in buttermilk and spices, fried to golden perfection and served with a zesty dipping sauce for a comforting family centerpiece. This Southern-inspired chicken recipe, ready in about 165 minutes, pairs bone-in, skin-on 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 520 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: 140 min Cook: 25 min Serves 4 Southern cuisine 520 cal/serving

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Ingredients

2 lbs bone-in, skin-on chicken thighs
2 cups buttermilk
1/2 cup all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper
1 cup vegetable oil
1/2 cup mayonnaise
1 tbsp hot sauce
1 tsp lime juice

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Instructions

Step 1: In a large bowl, whisk together 2 cups buttermilk, 1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Add 2 lbs bone-in, skin-on chicken thighs and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight.
Step 2: Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (use a thermometer to confirm). Remove chicken from buttermilk mixture, shaking off excess, and dredge each piece in 1/4 cup all-purpose flour (reserve the remaining 1/4 cup for dredging).
Step 3: Carefully place chicken in hot oil, skin-side down, and cook for 12-15 minutes per side, or until golden brown and the internal temperature reaches 165°F. Drain on a wire rack set over a paper towel-lined plate.
Step 4: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp hot sauce, and 1 tsp lime juice until smooth. Serve the chicken immediately with the dipping sauce.