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Fried Chicken Recipe Without Buttermilk - Zesty Limes

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Zesty Limes

Southern-style Fried Chicken recipe without Buttermilk

Fried Chicken Recipe Without Buttermilk

This Fried Chicken Recipe Without Buttermilk is for you if you’re not in the habit of keeping buttermilk on hand or prefer to skip it altogether, but still want crispy and juicy chicken that’s fried to perfection.

Jump to Recipe Print Recipe
Spicy Fried Chicken without Buttermilk


More Chicken Recipes To Try

Korean Fried Chicken
Crispy Cornstarch Fried Chicken
Baked Barbecue Chicken
Baked Crispy Chicken Tenders
Baked Chicken Wings
Baked Barbecue Chicken
Baked Chicken Tenders
Best Ground Chicken Burger
Crispy Baked Chicken Wings
Easy Poppy Seed Chicken
Grilled Chicken Kabobs
Hui Hui Chicken
Korean Fried Chicken Without Gochujang
Tempura Chicken

Why You’ll Love This Recipe

Ease of preparation: The recipe is simple and doesn’t require complicated steps, making it accessible for both novice and experienced cooks.

Common ingredients: The ingredients are likely items you already have in your pantry, reducing the need for a special grocery run.

Crispy texture: The cooking method results in a satisfyingly crispy exterior, providing that delightful crunch with every bite.

Family-friendly: Loved by all ages, this fried chicken is a family favorite, making it perfect for shared meals.

Fried Chicken without Buttermilk Batter


Ingredient Notes and Substitutions

Chicken: Chicken thighs, drumsticks, or breasts work well in this recipe. Adjust cooking times accordingly based on the cut and size of the pieces.

Flour: While all-purpose flour is standard, you can experiment with alternative flours like whole wheat flour or a gluten-free blend for dietary preferences.

Milk or plain yogurt: Both milk and plain yogurt work as tenderizing agents for the chicken. Try non-dairy options like almond milk, soy milk, or coconut milk as substitutes.

Salt: Salt enhances the overall flavor of the dish. If you’re aiming for lower sodium, you can reduce the salt quantity. Experiment with alternative salts like sea salt or kosher salt.

Black pepper: Black pepper adds a mild heat and depth of flavor. White pepper can be used as a milder alternative, or omit it if you prefer less heat.

Paprika: Paprika contributes both color and a subtle smokiness. Smoked paprika can be used for a more pronounced smoky flavor. Choose sweet or hot paprika based on your spice preference.

Garlic powder: Garlic powder imparts a savory, garlic flavor to the coating. Use fresh minced garlic if preferred. Adjust quantity based on taste.

Onion powder: Onion powder adds a sweet and savory onion flavor. Fresh minced onion or onion flakes can be used as alternatives.

Cayenne pepper (optional): Cayenne pepper adds heat for those who enjoy a spicy kick. Red pepper flakes or hot sauce can be used for a similar effect. Omit if you prefer a milder dish.

Flour: All-purpose flour is the standard choice for the coating. Experiment with whole wheat flour or gluten-free flour for alternative textures and flavors.

Baking powder: Baking powder contributes to the crispiness of the chicken coating. If unavailable, omitting the baking powder is possible, but the texture may differ slightly.

Oil: The choice of oil affects the frying process and flavor. Vegetable oil, canola oil, peanut oil, or other oils with high smoke points are suitable. Choose based on personal preference and availability.

Homemade Fried Chicken without Buttermilk


How To Make No Buttermilk Fried Chicken: Step by step

Step 1: Prepare Chicken

Pat the chicken dry with paper towels to ensure a crispy coating.

Step 2: Season Flour

In a bowl, mix flour, garlic powder, onion powder, paprika, cayenne pepper) and seasonings.

Step 3: Create Milk & Egg Mixture

In a separate bowl, whisk together milk and egg to create a coating for the chicken.

Step 4: Coat Chicken

Dip each piece of chicken into the milk and egg mixture, ensuring it’s fully coated.
Dredge the coated chicken in the seasoned flour mixture, pressing firmly to adhere the coating.

Step 5: Heat Oil

In a skillet, heat oil to medium-high heat (around 350°F or 175°C).

Step 6: Fry Chicken

Carefully place the coated chicken into the hot oil, avoiding overcrowding.
Fry each side until golden brown and thoroughly cooked through.

Step 7: Drain and Cool

Use tongs to remove the fried chicken from the oil.
Place the chicken on a wire rack to allow excess oil to drain and the coating to stay crispy.

Step 8: Serve

Let the fried chicken cool for a few minutes before serving.
Pair it with your favorite sides, and enjoy the crispy, flavorful result!

Classic Fried Chicken without Buttermilk


Recipe Tips and Tricks

Preheat oil properly: Ensure the oil is heated to the right temperature before frying. A thermometer can help maintain a consistent temperature (around 350°F or 175°C).

Room temperature chicken: Allow the chicken to come to room temperature before frying. Cold chicken straight from the fridge can lower the oil temperature and result in a less crispy coating.

Pat dry the chicken: Pat the chicken pieces dry with paper towels before coating. This helps the coating adhere better and promotes crispiness.

Even coating: Coat the chicken pieces evenly with the flour mixture. Shake off excess flour to prevent clumps and ensure a smooth coating.

Double dipping for extra crispiness: For an extra crispy coating, you can double dip the chicken: coat it in the milk mixture and seasoned flour twice.

Use a wire rack: After frying, place the chicken on a wire rack rather than paper towels. This prevents the bottom from getting soggy by allowing excess oil to drain.

Maintain oil temperature: Monitor and adjust the oil temperature as needed during frying. Too low a temperature can result in greasy chicken, while too high a temperature can burn the coating before the inside is fully cooked.

Allow rest time: Allow the fried chicken to rest for a few minutes after cooking. This helps the juices redistribute, keeping the meat juicy.

Crispy Fried Chicken without Buttermilk


Storage

Store leftover fried chicken without buttermilk in an airtight container in the refrigerator for up to 4 days.

For longer storage, wrap the chicken tightly in plastic wrap or aluminum foil and freeze for up to 3 months.

When reheating, use an oven to maintain the crispy texture and that the chicken is completely heated through.

Fried Chicken Without Buttermilk FAQs

How Do I Know When The Chicken Is Cooked Through?

The best way to tell if the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C) before it’s safe to eat. You can also cut into the chicken to make sure there is no pinkness or raw meat left inside.

How Do I Make Sure The Coating Sticks To The Chicken?

Make sure the chicken is completely coated in the milk mixture before dredging it in the seasoned flour. Also, make sure to shake off any excess flour before placing the chicken into the hot oil. This will help the coating to stick to the chicken and create a crispy texture.

Southern-style Fried Chicken recipe without Buttermilk
Print Recipe

Fried Chicken Recipe Without Buttermilk

This fried chicken recipe without buttermilk uses a simple twist to the regular recipe to produce chicken that's just as crispy, tender and juicy as the original.

Ingredients

  • 4-5 bone-in chicken thighs
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper optional
  • 1 cup milk
  • 1 egg
  • Vegetable oil for frying

Instructions

  • In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using).
  • In a separate bowl, whisk together the milk and egg.
  • Dip each chicken thigh in the milk mixture, then coat it in the flour mixture, making sure to shake off any excess flour.
  • Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
  • Once the oil is hot, carefully place the chicken thighs in the skillet, making sure not to overcrowd the pan.
  • Fry the chicken for about 6-8 minutes on each side, or until it is golden brown and crispy.
  • Use tongs to remove the chicken from the skillet and place it on a wire rack to cool.
  • Once all the chicken has been fried, serve it immediately with your favorite sides.

Fried chicken without buttermilk is a delicious alternative to the traditional recipe, and it’s surprisingly easy to make.

With its crispy coating and juicy, tender meat, it’s a dish that everyone will love. If you decide to make it, I’d love to know how it turns out for you!

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