Sheet Pan Southern Fried Chicken with Buttermilk Brine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Arrange the coated chicken pieces evenly on the wire rack. Spray the tops lightly with vegetable oil spray.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet Pan Southern Fried Chicken with Buttermilk Brine take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Southern Fried Chicken with Buttermilk Brine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep buttermilk from drying out.

Can I substitute ingredients in Sheet Pan Southern Fried Chicken with Buttermilk Brine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Southern Fried Chicken with Buttermilk Brine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Southern Fried Chicken with Buttermilk Brine?

Southern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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