Buttermilk Fried Chicken with Dill

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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