Johnson's Buttermilk Fried Chicken with Dill Herb Crust
Crispy, juicy fried chicken coated in a buttermilk-dill crust, honoring the most common surname in the U.S. with a touch of Southern charm. This southern-inspired chicken ready in about 155 minutes pairs bone-in and 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 620 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
- 16 oz, bone-in and skin-on chicken thighs
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 2 tsp dried dill
- 1 tsp garlic powder
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil
Instructions
- Step 1: Place 16 oz chicken thighs in a bowl and cover with 1 cup buttermilk. Refrigerate for at least 2 hours or overnight to tenderize.
- Step 2: In a shallow dish, combine 1/2 cup all-purpose flour, 2 tsp dried dill, 1 tsp garlic powder, 2 tbsp cornstarch, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly.
- Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing gently to adhere evenly.
- Step 4: Heat 2 cups vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 12-15 minutes per side until golden brown and internal temperature reaches 165°F, turning once.
- Step 5: Drain fried chicken on paper towels for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Johnson's Buttermilk Fried Chicken with Dill Herb Crust take to make?
Total time is about 155 minutes (140 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 Johnson's Buttermilk Fried Chicken with Dill Herb Crust?
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 Johnson's Buttermilk Fried Chicken with Dill Herb Crust?
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 Johnson's Buttermilk Fried Chicken with Dill Herb Crust 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 Johnson's Buttermilk Fried Chicken with Dill Herb Crust?
Southern 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
