Buttermilk-Fried Chicken with Dill and Lemon

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Crispy, juicy chicken pieces coated in a herbed buttermilk batter, finished with bright lemon zest. This American-inspired kid-friendly recipe, ready in about 55 minutes, pairs 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 500 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.

Ingredients

• 2 lbs chicken thighs
• 2 cups buttermilk
• 1 cup all-purpose flour
• 2 tsp dried dill
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 inches vegetable oil

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Instructions

1. Step 1: Whisk 2 cups buttermilk, 1 tsp salt, and 1/2 tsp black pepper in a large bowl, then add 2 lbs boneless, skinless chicken thighs and marinate for 30 minutes in the refrigerator.
2. Step 2: Mix 1 cup all-purpose flour, 2 tsp dried dill, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp salt in a shallow dish; remove chicken from buttermilk, letting excess drip off, and coat thoroughly in the flour mixture.
3. Step 3: Heat 2 inches of vegetable oil in a deep skillet to 350°F (use a thermometer), then add coated chicken pieces and fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: Transfer to a wire rack to drain, then serve with lemon wedges for squeezing over the top.