Crispy Fried Chicken Recipe Without Buttermilk

Fried chicken is a classic comfort food that pairs well with many sides. Try it with coleslaw, cornbread or a green salad.

Combine flour, cornstarch, garlic powder, paprika and salt in resealable plastic bag. Add chicken pieces one at a time and shake to coat. Fry in batches to avoid overcrowding the pan and maintain proper oil temperature.

crispy fried chicken recipe without buttermilk

How to Make Crispy Fried Chicken Without Buttermilk

Step 1: Seasoning

Buttermilk is often used to prepare fried chicken because it tenderizes the meat and adds a hint of acid. However, it is not essential for this recipe as there are many other alternatives that can be used to create the same crispy texture and flavor.

Start by mixing flour, cornstarch, paprika, salt and pepper in a large bowl. Whisk the ingredients until combined. Dip each piece of chicken in the buttermilk, let the excess drip off and then coat with the flour mixture. Let the coating sit until it has reached a paste-like consistency.

Repeat the process with each piece of chicken. Once you’ve coated all of the pieces, heat a large cast iron skillet or dutch oven with oil over medium high heat until very hot. Fry the chicken in batches, not overcrowding the pan. Cook the chicken until it is browned and has reached a temperature of 165F degrees inside. Drain the cooked chicken and allow it to cool before serving.

Step 2: Dredging

To make fried chicken extra crispy, it’s important to dredge the pieces well. To do this, combine flour with cornstarch, garlic powder, paprika, and salt and pepper. You can also add different spices and herbs to the flour mix, such as rosemary or thyme, for a unique flavor.

Then dip the chicken in an egg wash, which will help the flour coating adhere to the meat. Finally, dredge the chicken in the flour mixture again, using enough to create a thick crust.</p><p>To get the best results, use a food thermometer to ensure the oil is at the right temperature. It’s also a good idea to fry the chicken in batches to prevent overcrowding.

You can also use a air fryer or oven for a healthier version of the dish. Just be sure to reheat it on a wire rack topped baking sheet and test the temperature with a food thermometer to ensure that the chicken is still safe for consumption.

Step 3: Frying

Achieve that crispy, crunchy texture of fried chicken without buttermilk with this dairy free recipe. Organic eggs and all-purpose flour make up this recipe, which is easy to follow and produces mouthwatering results.

Depending on your personal taste, you can also add different seasonings to the flour for extra flavorful fried chicken. Some common seasonings include salt, cayenne pepper, and smoked paprika. You can even use dry basil, oregano, and marjoram for more herbed fried chicken.

Pour the flour mixture into a large freezer bag and add chicken pieces. Shake the bag, ensuring all chicken is well coated. If necessary, recoat chicken with flour until it is completely covered. Heat oil in a large skillet until it is hot enough to fry the chicken, adding more as needed. Fry chicken in batches until it is golden brown and cooked through. Transfer to a paper towel-lined sheet tray and sprinkle with kosher salt. Serve warm. This fried chicken recipe is great served with coleslaw and cornbread to create a delicious Southern meal.

Final Step: Serving

This crispy fried chicken recipe without buttermilk is dairy free and a great way to make fried chicken for the family. It can be served as a main course or appetizer, or enjoyed with your favorite dipping sauce.

You can marinate the chicken in the buttermilk for anywhere from 2 hours to overnight, but an overnight soak is optimal for juicier and more tender results. If you don’t have any buttermilk, you can substitute it with milk and vinegar or a combination of the two.

Once the chicken is seasoned, whisk the eggs in a shallow dish to create your first dredging station. Dredge the seasoned chicken in the egg wash, then back into the flour mixture for a second coating, shaking off excess flour before frying. This helps the crust become more crisp and golden when fried. Repeat the process with each piece of chicken until all are coated and fried. Enjoy!