fried chicken recipe no buttermilk
The Best fried chicken recipe no buttermilk
I’ve been making fried chicken for years, and this no-buttermilk version is hands-down my family’s favorite. My kids ask for it at least once a week, and my husband always saves room for seconds—even when he says he’s full. The best part? It’s just as crispy and flavorful as the traditional kind, but without the extra step of tracking down buttermilk or waiting for it to marinate. I love that I can whip this up on a busy weeknight or serve it for Sunday dinner without any fuss.
What really sells this recipe is how simple it is without sacrificing taste. The chicken stays juicy inside and gets that perfect golden crunch on the outside, and the seasoning blend is something I’ve tweaked over time to get just right. Plus, using plain yogurt or milk as the base keeps it lighter than buttermilk-heavy versions, which is a win if you’re watching calories but still want that satisfying crunch. It’s a great balance—easy enough for a quick meal but special enough to feel like a treat. And let’s be honest, anything that makes my kids this happy without a fight is a keeper in my book.
Crispy Buttermilk-Free Fried Chicken
A delicious and crispy fried chicken recipe that skips the buttermilk but delivers all the flavor. Perfect for a quick weeknight dinner or a weekend treat with a golden, crunchy exterior and juicy meat inside.
🥘Ingredients
- 4 boneless, skinless chicken thighs (or 2 large chicken breasts, cut into strips)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 large egg
- 2 tbsp water or milk (dairy or non-dairy)
- 1 tbsp hot sauce (optional, for extra flavor)
- Vegetable oil or peanut oil (for frying, about 2-3 cups)
👨🍳Directions
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1 In a large mixing bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well to evenly distribute the spices.
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2 In a shallow dish, whisk together the egg, water or milk, and hot sauce (if using) until well combined.
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3 Pat the chicken pieces dry with paper towels to remove excess moisture. This helps the coating adhere better.
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4 Dredge each piece of chicken in the flour mixture, pressing lightly to ensure it’s fully coated. Shake off any excess flour.
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5 Dip the floured chicken into the egg mixture, allowing any excess to drip off, then coat it again in the flour mixture. For extra crispiness, repeat the egg and flour dredging process (double-dredging).
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6 Heat about 1 inch of oil in a deep skillet or Dutch oven over medium-high heat (350°F/175°C). To test the oil, drop a small piece of flour into it—if it sizzles and floats, the oil is ready.
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7 Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
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8 Fry the chicken for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C). Adjust the heat as needed to prevent burning.
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9 Using tongs, remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for 2-3 minutes before serving.
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10 Serve the fried chicken hot with your favorite dipping sauces, such as honey mustard, ranch, or hot sauce.
🔧Equipment
- Large mixing bowl
- Shallow dish or pie plate
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Wire rack (optional, for draining)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk-Free Fried Chicken Works
This no-buttermilk fried chicken recipe is one of those foolproof dishes I always keep in my back pocket because it’s simple, crowd-pleasing, and works for just about any occasion. Whether it’s a weeknight dinner, a weekend cookout, or a holiday spread, the crispy, flavorful crust and juicy meat never disappoint—plus, it’s easy to scale up for a big group without extra hassle. If you want a reliable, delicious meal that brings everyone to the table, this is the one to make.
❓ Frequently Asked Questions About Crispy Buttermilk-Free Fried Chicken
1. Can I make fried chicken without buttermilk?
Yes! You can absolutely make crispy, flavorful fried chicken without buttermilk. Common substitutes include regular milk mixed with a tablespoon of lemon juice or vinegar (to mimic buttermilk’s acidity), plain yogurt, or even a mixture of water and egg. These alternatives help tenderize the chicken while still allowing the breading to adhere well.
2. What’s the best way to keep fried chicken crispy without buttermilk?
To maintain crispiness, follow these tips: – Use a mix of flour and cornstarch (about 20% cornstarch) in your breading for extra crunch. – Fry at the right temperature (350–375°F or 175–190°C) to avoid sogginess. – Drain the chicken on a wire rack instead of paper towels to prevent steam buildup. – For extra crispiness, double-dip the chicken in the breading (dip in flour, then egg wash, then flour again).
3. How do I make a simple egg wash substitute for fried chicken?
If you don’t have eggs, try these egg wash alternatives: – Milk or water (thin consistency, works for basic adhesion). – Mayonnaise (thick and sticky, adds richness). – Greek yogurt or sour cream (diluted with a little water for a thinner consistency). – Aquafaba (chickpea brine, great for vegan recipes).
4. Why is my fried chicken dry, and how can I prevent it?
Dry fried chicken often happens due to overcooking or using lean cuts (like chicken breast). To prevent this: – Brine the chicken in saltwater (1/4 cup salt per 4 cups water) for 30 minutes before frying. – Use bone-in, skin-on pieces (thighs and drumsticks stay juicier than breasts). – Fry at the correct temperature and avoid overcrowding the pan. – Let the chicken rest for 5–10 minutes after frying to redistribute juices.
5. Can I bake fried chicken instead of frying it without buttermilk?
Yes! For a healthier baked version: – Coat the chicken in your breading mixture (use oil or melted butter in the egg wash for crispiness). – Place on a wire rack over a baking sheet to allow air circulation. – Bake at 400°F (200°C) for 25–35 minutes, flipping halfway, until golden and internal temperature reaches 165°F (74°C). – For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).
