Buttermilk-Fried Chicken with Herbed Crust

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 drafted and published.

Crisp-skinned chicken pieces coated in a seasoned flour mixture and fried to golden perfection. This American-inspired comfort-food recipe, ready in about 50 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 380 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: 20 min Serves 4 American cuisine 380 cal/serving

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Ingredients

1.5 lbs, skin-on, bone-in Chicken thighs
2 cups Buttermilk
1 cup All-purpose flour
1 tsp Garlic powder
1 tsp Paprika
1 tsp Dried thyme
1 tsp Salt
1/2 tsp Black pepper
1/2 cup Vegetable oil

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Instructions

Step 1: In a large bowl, combine 1.5 lbs chicken thighs with 2 cups buttermilk and marinate for at least 2 hours.
Step 2: In a shallow dish, mix 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Remove chicken from buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing firmly to adhere.
Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 8-10 minutes per side until golden brown and internal temperature reaches 165°F.