Sheet Pan Southern Fried Chicken with Buttermilk Brine

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 developed and reviewed.

Juicy chicken pieces soaked in a spiced buttermilk brine, then oven-fried on a sheet pan to a crisp golden finish without deep frying. This Southern-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs and drumsticks, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 45 min Serves 4 Southern cuisine 420 cal/serving

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Ingredients

8 pieces bone-in chicken thighs and drumsticks
2 cups buttermilk
2 tbsp hot sauce
1 1/2 cups all-purpose flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1 tsp black pepper
1 tsp baking powder
as needed vegetable oil spray

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Instructions

Step 1: In a large bowl, whisk together 2 cups buttermilk and 2 tbsp hot sauce. Add 8 bone-in chicken thighs and drumsticks, coating completely. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Preheat oven to 425°F and line a sheet pan with foil. Place a wire rack on top of the pan and spray it lightly with vegetable oil.
Step 3: In a large shallow dish, combine 1 1/2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp baking powder.
Step 4: Remove chicken pieces from the buttermilk brine one at a time, shaking off excess liquid, then dredge thoroughly in the seasoned flour mixture.
Step 5: Arrange the coated chicken pieces evenly on the wire rack. Spray the tops lightly with vegetable oil spray.
Step 6: Bake for 35-40 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F. Let rest 5 minutes before serving.