Buttermilk-Battered Chicken Thighs with Dill and Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy, juicy chicken thighs marinated in buttermilk and coated in a herby flour dredge. This american-inspired chicken ready in about 38 minutes pairs (bone-in, skin-on) 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 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.

★ 4.4 (12 ratings) Prep: 20 min Cook: 18 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk 2 cups buttermilk, 2 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add 2 lbs bone-in, skin-on chicken thighs, coat well, and refrigerate for 2 hours.
  2. Step 2: Remove chicken from buttermilk, letting excess drip off. Dredge each piece in 1 cup all-purpose flour, pressing gently to coat all sides.
  3. Step 3: Heat 2 inches vegetable oil in a deep skillet to 350°F (175°C) using a thermometer. Fry chicken in batches for 15-18 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).

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Frequently asked questions

How long does Buttermilk-Battered Chicken Thighs with Dill and Garlic take to make?

Total time is about 38 minutes (20 min prep + 18 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 Buttermilk-Battered Chicken Thighs with Dill and Garlic?

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 Buttermilk-Battered Chicken Thighs with Dill and Garlic?

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 Buttermilk-Battered Chicken Thighs with Dill and Garlic 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 Buttermilk-Battered Chicken Thighs with Dill and Garlic?

American 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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