Buttermilk Fried Chicken with Dill

Prep Time: 20 mins

Total Time: 50 mins

Servings: 4-6

About This Recipe

“Fried chicken at its best. The coating on this is so crispy and delicious you will never fry chicken any other way again.Edited to add:If you have the time, try soaking your chicken in the buttermilk all day or even over night.This makes for some very moist chicken.”

Ingredients

2 1/2-3lbsfrying chickens

vegetable oil( for frying)

2 1/2 cupsflour

1 1/4 teaspoonsdried dill weed

1teaspoongarlic salt

3/4 teaspoonblack pepper

2 1/2 cupsbuttermilk

Directions

Rinse chicken and pat dry; set aside.

Fill a large frying pan to 1/2 its depth with cooking oil.

Heat to 325 degrees.

Combine flour, dill weed, garlic salt and pepper in a medium bowl.

Fill another bowl with the buttermilk.

Place chicken, one piece at a time in the buttermilk.

Shake of excess milk.

Coat lightly in flour mixture.

Shake off excess flour.

Dip again in the butter milk and the flour mixture.

Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.

Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.

Drain on paper towels.

Let stand for 5 minutes before serving.

Reviews

“Great recipe, Karen!The buttermilk and dill went so well together and the coating was so crispy.The only change I made was that I added a teaspoon of paprika.Hubby devoured his and then finished off MY leftovers! Yum! Thanx Karen.”

“This made awesome chicken.I added a little cayenne to the flour mixture, and added a little chili oil to the vegetable oil.The chicken was tender and juicy and the breading was very crispy… DH had 3 pieces, before I was even finished cooking the rest of the chicken.Thanks Karen, this was great, and you’re right – this will now be our standard fried chicken recipe!”

“I used to make a recipe similar to this. Thanks for reminding me of a great recipe!!”