Tender Buttermilk Fried Chicken with Spiced Flour Crust

By AislePrompt Editorial · ·

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 tangy buttermilk brine, coated in a seasoned flour mix, and fried until golden and crisp. This American-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, buttermilk, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 20 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups buttermilk, 2 tsp kosher salt, and 1 tsp black pepper. Submerge 8 bone-in chicken thighs in the mixture and refrigerate for at least 4 hours or overnight to tenderize.
  2. Step 2: In a shallow dish, combine 2 cups all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, and 1 tsp kosher salt. Mix thoroughly to distribute the spices.
  3. Step 3: Remove each chicken thigh from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere a thick coating.
  4. Step 4: Heat about 4 cups vegetable oil in a deep skillet or Dutch oven to 350°F. Carefully place the coated chicken thighs in the hot oil, frying in batches for 12-15 minutes, turning occasionally, until the crust is deep golden and an internal thermometer reads 165°F.
  5. Step 5: Transfer fried chicken to a wire rack over a baking sheet to drain excess oil and keep crisp while frying remaining pieces.

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