Buttermilk-Fried Chicken with Fresh Dill

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

Crispy, juicy chicken thighs coated in a flavorful dill-spiced buttermilk batter, perfect for a weeknight treat. This american-inspired chicken ready in about 45 minutes pairs buttermilk, chopped (for brine) fresh dill, cayenne pepper 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: 30 min Cook: 15 min Serves 4 American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 2 cups buttermilk, 1 tbsp chopped fresh dill, and 1/4 tsp cayenne pepper.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs to the buttermilk mixture, ensuring they are fully submerged, and refrigerate for at least 2 hours.
  3. Step 3: In a shallow dish, combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 cup chopped fresh dill.
  4. Step 4: Remove the chicken from the buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing to adhere.
  5. Step 5: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F).
  6. Step 6: Fry the chicken thighs for 12-15 minutes per side until golden brown and cooked through (internal temperature 165°F), turning once.

Frequently asked questions

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

Total time is about 45 minutes (30 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 Fresh Dill?

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-Fried Chicken with Fresh Dill?

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 Fresh Dill 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 Fresh Dill?

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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