Johnson's Buttermilk Crispy Chicken

By AislePrompt Editorial · ·

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 developed and reviewed.

Golden, juicy chicken thighs coated in a seasoned buttermilk dredge, fried to perfection for a Southern-inspired treat. This Southern American-inspired chicken recipe, ready in about 45 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: 15 min Cook: 30 min Serves 4 Southern American cuisine 500 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk 2 lbs bone-in, skin-on chicken thighs with 1 cup buttermilk. Cover and refrigerate for at least 2 hours (or overnight).
  2. Step 2: In a shallow dish, mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1.5 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture, pressing to adhere. Place on a wire rack for 10 minutes.
  4. Step 4: Heat 1 inch vegetable oil in a large skillet over medium-high until 350°F. Fry chicken in batches for 15-18 minutes per side, until golden and internal temperature reaches 165°F.