Johnson's Buttermilk Fried Chicken with Dill Herb Crust

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

Crispy, juicy fried chicken coated in a buttermilk-dill crust. This Southern-inspired chicken recipe, ready in about 155 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 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

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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.