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!!”

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