Johnson's Buttermilk Crispy Chicken
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.
Ingredients
- 2 lbs, bone-in, skin-on Chicken thighs
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1.5 tsp Salt
- 1/2 tsp Black pepper
- 1 inch Vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- 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).
- 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.
- 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.
- 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.









