Johnson's Buttermilk Fried 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.

Crispy, juicy chicken pieces marinated in buttermilk and seasoned with herbs, fried to golden perfection. This American-inspired chicken recipe, ready in about 150 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: 135 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup buttermilk and chicken thighs. Cover and refrigerate for at least 2 hours (or overnight) to marinate.
  2. Step 2: In a shallow dish, mix 1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp dried thyme, 1/2 tsp salt, and 2 tbsp cornstarch.
  3. Step 3: Remove chicken from buttermilk, letting excess drip off, and dredge each piece in the flour mixture, pressing gently to adhere.
  4. Step 4: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Fry chicken in batches for 10-12 minutes per side until golden brown and internal temperature reaches 165°F (74°C), turning once.
  5. Step 5: Transfer to a wire rack to drain for 5 minutes before serving.

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