Spicy Memphis-Style Fried Chicken with Buttermilk Brine

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

Classic Southern fried chicken soaked in a spiced buttermilk brine and fried to a golden, crispy finish with a memorable Memphis heat. This Latin American recipe, ready in about 55 minutes, pairs 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 520 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: 10 min Cook: 45 min Serves 6 Southern cuisine 520 cal/serving

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Ingredients

3 lbs chicken thighs and drumsticks
3 cups buttermilk
1/4 cup hot sauce
2 cups all-purpose flour
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
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, combine 3 cups buttermilk and 1/4 cup hot sauce; submerge 3 lbs chicken thighs and drumsticks in the mixture and refrigerate for at least 6 hours or overnight to tenderize and infuse heat.
Step 2: In a separate large bowl, mix 2 cups all-purpose flour, 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 tsp salt, and 1 tsp black pepper for the seasoned dredge.
Step 3: Remove chicken pieces from the buttermilk brine, letting excess drip off, then thoroughly coat each piece in the seasoned flour mixture, pressing to adhere.
Step 4: Heat 4 cups vegetable oil in a large deep skillet or Dutch oven to 350°F.
Step 5: Fry the chicken in batches, avoiding overcrowding, for 12-15 minutes per batch until the crust is golden brown and the internal temperature reads 165°F.
Step 6: Transfer cooked chicken to a wire rack set over a baking sheet to drain excess oil and keep crisp, serving hot.