Southern-Style Buttermilk Fried Chicken Thighs

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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 tangy buttermilk, breaded and fried to a golden crisp with a spicy southern seasoning blend. This Southern American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, buttermilk, hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 20 min Serves 6 Southern American cuisine 450 cal/serving

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Ingredients

6 pieces (about 2.5 lbs) bone-in, skin-on chicken thighs
2 cups buttermilk
2 tbsp hot sauce
2 cups all-purpose flour
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, whisk 2 cups buttermilk with 2 tbsp hot sauce. Submerge 6 bone-in, skin-on chicken thighs in the marinade, cover, and refrigerate for at least 4 hours or overnight.
Step 2: In a shallow dish, combine 2 cups all-purpose flour, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 2 tsp salt, and 1 tsp black pepper. Mix thoroughly.
Step 3: Remove each chicken thigh from the buttermilk marinade, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere.
Step 4: Heat about 4 cups vegetable oil in a deep heavy skillet or Dutch oven to 350°F. Fry chicken thighs in batches for 12-15 minutes, turning occasionally, until golden brown and an internal temperature of 165°F is reached.
Step 5: Drain fried chicken on a wire rack over paper towels and rest for 5 minutes before serving.