fried chicken recipe without buttermilk
The Best fried chicken recipe without buttermilk
I’ve been making fried chicken for years, and this version without buttermilk is one of my absolute favorites. It’s simple, reliable, and always turns out crispy and flavorful—exactly what you want in a good piece of fried chicken. My kids request it at least once a week, and even my picky eater can’t resist it. The best part? It’s just as good for a quick weeknight dinner as it is for a weekend gathering with friends.
What I love about this recipe is how versatile it is. You don’t need buttermilk to get that tender, juicy meat, and the seasoning blend gives it a great depth of flavor without being overly complicated. Plus, using a mix of flour and cornstarch keeps the coating light but still extra crispy, which is a win in my book. It’s also a little lighter than traditional fried chicken since you’re not soaking the meat in buttermilk, but it still satisfies that craving for something indulgent.
Another reason I keep coming back to this recipe is how well it reheats. Leftovers taste almost as good the next day, which is rare for fried chicken. And since it’s not drowning in oil, it feels a little less guilty—though let’s be honest, fried chicken is never going to be a health food. Still, it’s a great way to enjoy a classic comfort food without the fuss, and it’s always a hit with my family.
Crispy Buttermilk-Free Fried Chicken
A delicious and crispy fried chicken recipe that skips the buttermilk but delivers all the flavor and crunch. Perfect for a quick weeknight dinner or a weekend treat.
🥘Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup plain yogurt (or milk + 1 tbsp lemon juice)
- 1 tbsp hot sauce (optional)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- ½ tsp black pepper
- Vegetable oil or peanut oil (for frying)
👨🍳Directions
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1 In a large bowl, mix yogurt (or milk + lemon juice), hot sauce, garlic powder, paprika, salt, and black pepper. Add chicken pieces and coat evenly. Let marinate for at least 15 minutes (or up to 2 hours for extra flavor).
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2 In a shallow dish, combine flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. Mix well.
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3 Heat about 1 inch of oil in a deep skillet or Dutch oven over medium-high heat (350°F/175°C).
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4 Remove chicken from the marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Shake off any excess.
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5 Carefully place chicken in the hot oil (do not overcrowd). Fry for 6-8 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C).
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6 Transfer fried chicken to a paper towel-lined plate or wire rack to drain excess oil. Let rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Shallow dish or plate
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Plate or wire rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Buttermilk-Free Fried Chicken Works
This fried chicken recipe without buttermilk is one of those go-to dishes I always recommend because it’s simple, reliable, and always a hit. The crispy coating and juicy meat make it perfect for family dinners, potlucks, or even a casual weekend meal—no fancy ingredients required. Whether you’re feeding a crowd or just want leftovers for lunch, this version delivers every time without the hassle.
❓ Frequently Asked Questions About Crispy Buttermilk-Free Fried Chicken
1. What can I use instead of buttermilk for fried chicken?
You can substitute buttermilk with several alternatives that still provide tenderness and flavor. Common options include: – Milk + Acid (e.g., 1 cup milk + 1 tbsp lemon juice or vinegar, let sit for 5–10 minutes) – Plain Yogurt (thinned with a little water or milk) – Mayonnaise (diluted with a splash of water or milk) – Sour Cream (mixed with water or milk to thin) – Coconut Milk (for a dairy-free option)
2. How do I ensure my fried chicken stays crispy without buttermilk?
To keep fried chicken crispy: – Dry the chicken thoroughly before coating to help the batter adhere. – Use cornstarch in your flour mixture (about 20–30% of the total flour) for extra crunch. – Double-dredge (dip in flour, then liquid, then flour again) for a thicker crust. – Fry at the right temperature (350–375°F/175–190°C) to avoid sogginess. – Drain on a wire rack (not paper towels) to prevent steam buildup.
3. Can I make the fried chicken ahead of time without buttermilk?
Yes! For best results: – Fry the chicken until just cooked (internal temp 165°F/74°C), then cool and refrigerate (up to 2 days). – Reheat in the oven at 400°F (200°C) for 10–15 minutes to restore crispiness (avoid microwaving). – For meal prep, marinate the chicken in your buttermilk substitute overnight, then coat and fry fresh when ready.
4. Why is my fried chicken dry, and how can I prevent it?
Dry fried chicken often happens due to: – Overcooking: Use a meat thermometer (165°F/74°C in the thickest part) and avoid high heat. – Lean cuts: Opt for thighs or drumsticks (more forgiving than breasts) or brine chicken in saltwater (1/4 cup salt per 4 cups water) for 30 minutes before frying. – Thin batter: Ensure your coating is thick enough to insulate the meat (double-dredging helps). – Resting time: Let fried chicken rest 5–10 minutes after frying to redistribute juices.
5. What’s the best oil for frying chicken without buttermilk?
Choose oils with high smoke points and neutral flavors: – Peanut oil (best for classic flavor, smoke point ~450°F/232°C) – Vegetable or canola oil (affordable, smoke point ~400°F/204°C) – Avocado oil (high smoke point ~520°F/270°C, healthier option) – Lard or shortening (for extra crispiness, but less healthy) Avoid olive oil (low smoke point) or butter (burns easily). Use enough oil to submerge the chicken halfway (about 1–2 inches deep).
