Buttermilk Fried Chicken with Dill
Crispy on the outside and tender on the inside, this Buttermilk Fried Chicken with Dill recipe elevates classic fried chicken with a tangy buttermilk marinade infused with fresh dill and garlic for a bright, herbaceous twist. A perfect blend of spices, including paprika and cayenne, complements the juicy chicken, while a mixture of flour, cornstarch, and baking powder creates an irresistibly crunchy coating. Marinated for up to 24 hours and fried to golden perfection, this dish is ideal for family dinners or weekend gatherings. Serve it hot, garnished with a sprinkle of dill, alongside your favorite comfort food sides for an unforgettable meal.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks and thighs
- 2 cups Buttermilk
- 3 tablespoons Fresh dill, chopped
- 4 cloves Garlic, minced
- 2 teaspoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2.5 cups All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Cayenne pepper
- 6 cups Vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl. Add the buttermilk, chopped dill, minced garlic, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to ensure the chicken is fully coated. Cover and refrigerate for at least 4 hours, or up to 24 hours for best results.
When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for 30 minutes.
In a separate bowl, combine the all-purpose flour, cornstarch, baking powder, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly to create the coating for the chicken.
Remove each piece of chicken from the buttermilk marinade, allowing excess marinade to drip off. Dredge the chicken in the flour mixture, pressing the coating onto each piece to ensure it adheres well. Set the coated chicken on a wire rack and let sit for 10-15 minutes to allow the coating to set.
Meanwhile, heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Make sure the oil is deep enough to fully submerge the chicken pieces.
Carefully lower a few pieces of chicken into the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches, turning occasionally, for about 12-15 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Sprinkle with an additional pinch of salt while the chicken is still hot, if desired.
Serve the Buttermilk Fried Chicken with Dill hot and garnish with additional fresh dill for a burst of flavor. Enjoy with your favorite sides!
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.5 g | 490% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 182 mg | 14% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
