Fried Chicken with Dill Salt

  • Level: Intermediate
  • Total: 3 hr 15 min (includes marinating time)
  • Active: 55 min
  • Yield: 4 servings
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Buttermilk Brine:

4 cups buttermilk

1/4 cup pickle juice 

1/4 cup hot sauce, such as Louisiana Hot Sauce

1 tablespoon minced fresh dill

2 teaspoons granulated garlic 

2 teaspoons onion powder 

Kosher salt and freshly ground black pepper 

1 chicken, cut into 10 pieces 

Dill Salt:

1 1/2 tablespoons minced fresh dill

Kosher salt and freshly ground black pepper 

Seasoning Flour:

4 cups all-purpose flour

1 cup fine cornmeal 

2 tablespoons granulated garlic 

2 tablespoons smoked paprika 

2 tablespoons mustard powder 

2 tablespoons onion powder 

Freshly ground black pepper 

Canola oil, for deep-frying 


  1. For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
  2. For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
  3. For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
  4. Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
  5. Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
  6. Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.
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