• 4 boneless, skinless chicken thighs
  • Buttermilk Marinade
    • 1 cup buttermilk
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon cayenne pepper
  • Dill Dressing
    • 3/4 cups plain Greek yogurt
    • 1.5 tablespoons chopped dill
    • 1/2 teaspoon garlic powder
    • 1 tablespoons lemon juice
  • Seasoned Flour
    • 1 cups all-purpose flour
    • 1/2 tablespoon salt
    • 1 teaspoons black pepper
    • 3/4 teaspoons cayenne pepper
    • 1/2 tablespoon garlic powder
  • Oil, for frying (I use peanut oil)
  • 4 burger buns (I often use pretzel buns)


  1. In a bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.
  2. In a bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.
  3. In a bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.
  4. Heat the oil to 375˚F/190˚C in a deep pot. Do not fill more than half full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C) and the chicken is golden brown and crispy. Drain on a paper towel-lined plate, or wire rack.
    1. Dropping the chicken in will reduce the temperature to about 350F/180C
    2. Try to keep the oil at around 350F during the frying process
  5. Heat a pan. Cut open the burger buns and apply some butter, then toast on hot skillet until browned and crisp.
  6. Build sandwich with bread, fried chicken, dill dressing, and any additional toppings.

slightly modified from this original recipe)

I’m also interested in trying out this recipe