Buttermilk-Fried Chicken with Dill and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy, juicy chicken pieces coated in a herbed buttermilk batter, finished with bright lemon zest. This american-inspired kid friendly 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.

Prep: 40 min Cook: 15 min Serves 4 American cuisine 500 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Buttermilk-Fried Chicken with Dill and Lemon take to make?

Total time is about 55 minutes (40 min prep + 15 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-Fried Chicken with Dill and Lemon?

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 chicken thighs from drying out.

Can I substitute ingredients in Buttermilk-Fried Chicken with Dill and Lemon?

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-Fried Chicken with Dill and Lemon 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-Fried Chicken with Dill and Lemon?

American kid friendly 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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