Johnson's Buttermilk Fried Chicken with Dill Herb Crust

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

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.

Prep: 140 min Cook: 15 min Serves 4 Southern cuisine 620 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge each piece in the flour mixture, pressing gently to adhere evenly.
  4. 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.
  5. Step 5: Drain fried chicken on paper towels for 5 minutes before serving.

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

Related recipes