Nashville-Style Spicy Chicken Thighs with Buttermilk Marinade

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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.

Crispy chicken thighs marinated in buttermilk and spices, finished with a smoky chipotle glaze for a fiery kick. This American-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 35 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 (boneless, skinless) chicken thighs
1/2 cup buttermilk
1 tbsp hot sauce
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
2 tbsp all-purpose flour
2 tbsp vegetable oil

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Instructions

Step 1: Place 4 boneless, skinless chicken thighs in a bowl. Add 1/2 cup buttermilk and 1 tbsp hot sauce, then toss to coat. Cover and refrigerate for 30 minutes.
Step 2: In a small bowl, mix 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper. Pat chicken thighs dry, then dredge in 2 tbsp all-purpose flour, shaking off excess.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 1 minute). Add chicken thighs and cook for 5 minutes per side until golden brown and crispy.
Step 4: Reduce heat to medium, cover skillet, and simmer for 15 minutes, turning once, until internal temperature reaches 165°F.
Step 5: Remove chicken, let rest 5 minutes, then serve with extra hot sauce.