Buttermilk Fried Chicken with Dill
- Ready In:
- 2 1⁄2 - 3 lbs frying chickens
- vegetable oil (for frying)
- 2 1⁄2 cups flour
- 1 1⁄4 teaspoons dried dill weed
- 1 teaspoon garlic salt
- 3⁄4 teaspoon black pepper
- 2 1⁄2 cups buttermilk
- 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.
Join The Conversation
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!