Johnson's Southern Buttermilk Fried Chicken

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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 drafted and published.

Crispy, golden chicken pieces marinated in buttermilk and seasoned with herbs, fried to perfection for a classic Southern meal. This Southern American-inspired chicken recipe, ready in about 44 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 420 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: 30 min Cook: 14 min Serves 4 Southern American cuisine 420 cal/serving

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Ingredients

2 lbs chicken thighs
2 cups buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp dried thyme
1 tsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 inches vegetable oil

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Instructions

Step 1: In a large bowl, combine 2 lbs chicken thighs, 2 cups buttermilk, and 1 tsp salt. Cover and refrigerate for 2 hours (or overnight) to marinate.
Step 2: In a shallow dish, mix 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture, pressing to adhere. Place on a wire rack and let rest 15 minutes to set the coating.
Step 4: Heat 2 inches vegetable oil in a deep pot to 350°F. Fry chicken in batches for 12-14 minutes until golden brown and internal temperature reaches 165°F. Drain on wire rack over paper towels.