Southern-Style Buttermilk Fried Chicken with Cajun Spices

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

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 developed and reviewed.

Tender chicken pieces marinated in tangy buttermilk and coated in a spicy Cajun seasoned crust, fried to golden perfection. This Southern United States-inspired chicken recipe, ready in about 55 minutes, pairs bone-in 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 550 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: 40 min Serves 4 Southern United States cuisine 550 cal/serving

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Ingredients

2 pounds bone-in chicken thighs
2 cups buttermilk
2 cups all-purpose flour
2 tablespoons Cajun seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
for frying, about 4 cups vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 cups buttermilk with 1 teaspoon salt and 1 teaspoon black pepper. Add 2 pounds bone-in chicken thighs, submerging completely, and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
Step 2: In a separate large bowl, mix 2 cups all-purpose flour with 2 tablespoons Cajun seasoning, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder until evenly combined.
Step 3: Remove each chicken piece from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing flour onto the surface to create a thick coating.
Step 4: Heat 4 cups vegetable oil in a large deep skillet or Dutch oven over medium heat to 350°F, using a thermometer to maintain the temperature.
Step 5: Fry the coated chicken pieces in batches, avoiding overcrowding, cooking each side for about 8 minutes or until the crust is golden brown and internal temperature reaches 165°F.
Step 6: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crispy. Serve hot with your favorite Southern sides.