House-Smoked Buttermilk Chicken with Pickled Turnips

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

Crispy buttermilk-brined chicken thighs smoked with applewood, served with tangy pickled turnips for a Southern twist. This Southern-inspired chicken recipe, ready in about 70 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 480 calories and feeds 2, 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

• 1 lb Chicken thighs
• 1/2 cup Buttermilk
• 1/4 cup All-purpose flour
• 1/2 tsp Smoked salt
• 1/4 tsp Dried thyme
• 1 cup Pickled turnips
• 2 tbsp Apple cider vinegar
• 1 tsp Granulated sugar

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 1 lb chicken thighs with 1/2 cup buttermilk in a bowl, covering completely, and marinate for 1 hour at room temperature.
2. Step 2: In a shallow dish, mix 1/4 cup all-purpose flour, 1/2 tsp smoked salt, and 1/4 tsp dried thyme, then dredge each chicken thigh in the flour mixture until fully coated.
3. Step 3: Heat 1 tbsp oil in a skillet over medium-high heat until shimmering, then add chicken thighs and cook for 5 minutes per side until golden brown and crispy.
4. Step 4: While chicken cooks, whisk 2 tbsp apple cider vinegar, 1 tsp sugar, and 1/4 cup pickled turnips in a small bowl to create a tangy sauce.
5. Step 5: Transfer chicken to a plate, let rest for 2 minutes, then serve with pickled turnip sauce drizzled on top.