This fried chicken recipe without buttermilk is hard to beat. The chicken is super tender and juicy with an extra crispy texture that is just to die for. It seriously might be the best Southern fried chicken ever, and you'll love how easy it is to make!
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The Best Fried Chicken Without Buttermilk
If you love fried chicken, then get ready because this might be one of my best chicken recipes yet. With entirely common household ingredients, you can have perfectly crispy fried chicken ready in minutes, with absolutely no buttermilk needed!
Now, I'm not kidding when I say this crispy fried chicken recipe is finger-lickin' good. The chicken is coated in a flour and spice blend that gives it so much flavor, and then it's fried until extra crispy and crunchy while keeping the chicken super juicy.
Gah, it's so good I could eat it every day! And as far as making fried chicken goes, this recipe might just be the easiest one out there.
Seriously, you just coat the chicken in flour, in an egg wash, then in the flour one more time before frying so it gets that nice and crispy outer crust. I think this method tastes even better than soaking the chicken in buttermilk, and it's way quicker too!
By the way, since making this easy fried chicken recipe is a breeze, you'll have plenty of time to whip up some tasty sides to serve with it. If you're looking for what to serve with fried chicken, these Popeyes biscuits, this Jiffy jalapeno cornbread, and old fashioned baked macaroni and cheese are my go-to recipes to make.
- Chicken drumsticks- or other favorite parts, like legs or wings.
- Eggs- two large ones.
- All-purpose flour- to coat the chicken.
- Salt and pepper- to taste.
- Paprika powder and cayenne pepper- for that classic slight spice.
- Onion powder- to add some savory flavor.
- Dried thyme and dried rosemary- for an herb flavor to balance everything out.
- Oil- for frying.
By the way, if you end up with any extra chicken drumsticks, you can use them to make these baked chicken quarters, so you'll definitely want to give that recipe a try next!
MY INGREDIENT SUBSTITUTION RECOMMENDATIONS
- If you don't have chicken drumsticks, then you can use other types of chicken. I've made this recipe with chicken breasts, chicken thighs, and even chicken legs before, and it turns out great no matter what. Just keep in mind that depending on the cut of chicken you use, the frying time may vary.
- When it comes to the oil for frying, any neutral flavored oil with a high smoke point will do. Personally, I like to use vegetable oil, but canola oil and peanut oil will both work as well.
- As for additional ingredients, I think this recipe is pretty flavorful as is. That said, if you did want to add more flavor to your seasoned flour mixture, then you could add a little garlic powder or a couple of dashes of hot sauce.
HOW TO MAKE FRIED CHICKEN WITHOUT BUTTERMILK
STEP 1: PREP WORK
First, you'll want to begin by seasoning the chicken with salt and pepper. Then you can set it aside. Next, beat the eggs in a bowl and whisk the flour, paprika, onion, thyme, rosemary, and cayenne pepper in another bowl until fully combined. Oh, and add a few generous pinches of salt and black pepper to the flour mixture.
STEP 2: DOUBLE COAT THE CHICKEN
Now that the breading stations are prepared, you'll want to first coat the raw chicken completely with the flour and then dredge the chicken in the egg wash. Next, coat the chicken a second time in the flour mixture and make sure it's covered on all sides. After that, you can repeat these steps until you've fully dredged all of the chicken pieces.
STEP 3: FRY THE CHICKEN
Once all of the chicken is breaded, you'll want to heat 2-inches of oil in a deep skillet or saucepot. Then as soon as the oil is hot, you can add the chicken to it in batches. Be careful not to overcrowd the skillet since this can lower the temperature of the oil and make it hard to fry the chicken.
Anyway, now you can fry the chicken for 5 minutes per side or until the inner temperature reaches 165°F. Then you can remove the chicken from the hot oil, let it drain on a wire rack, and repeat the frying process with the rest of the chicken. As soon as all of your chicken has been fried to golden perfection, you can serve it warm with any sides that you want. Enjoy!
HOW TO STORE LEFTOVERS
This recipe for fried chicken without buttermilk makes about 4 servings, so it's perfect for a family dinner!
Then if you end up with some leftover fried chicken, you can store it in an airtight container and keep it in the fridge for up to 3-4 days. Or, if you want to store your fried chicken for even longer, you can freeze it in an airtight container - or freezer-safe bag - for up to 4 months.
HOW TO REHEAT LEFTOVER FRIED CHICKEN
Whenever you're ready to enjoy your classic Southern fried chicken again, you'll definitely want to reheat it first. And to reheat your dairy free fried chicken, I recommend using either the oven or air fryer.
If you're using the oven, you'll want to preheat it to 350°F and then transfer your leftover chicken to a baking sheet lined with parchment paper. Then you can heat the fried chicken thighs for 7-10 minutes or until it's hot.
Alternatively, if you're using the air fryer, you'll want to transfer your leftover chicken to the air fryer basket and heat it at 400°F for 3-4 minutes or until it's fully reheated.
Frequently Asked Questions
WHAT CAN I USE INSTEAD OF BUTTERMILK FOR FRIED CHICKEN?
You can use the egg wash and flour coating method in this recipe instead of buttermilk for fried chicken. The double breading method makes the chicken extremely crispy, and the seasoned flour mixture gives it an incredible flavor.
CAN I USE EGGS INSTEAD OF BUTTERMILK FOR FRIED CHICKEN?
Yes, you can use eggs instead of buttermilk for fried chicken! Coating chicken in a beaten egg mixture is a great way to swap buttermilk and still end up with golden brown and crispy fried chicken.
WHAT SHOULD I SOAK MY CHICKEN IN BEFORE FRYING?
You do not need to soak your chicken in anything before frying. The best part about this recipe is there's no soaking needed to make the chicken turn out super crispy and juicy.
CAN I USE SOUR CREAM INSTEAD OF BUTTERMILK FOR FRIED CHICKEN?
Yes, you can use sour cream instead of buttermilk for fried chicken. Adding a small amount of milk to the sour cream will give it a better texture to coat the chicken before frying.
My Final Thoughts
If you ever thought it was hard to fry chicken, I hope this recipe has convinced you otherwise. Between the tender, juicy meat and golden, crispy exterior, my family and I can't get enough of this recipe. And I just know after one bite, your family will be hooked too!
Anyway, I hope you enjoy this fried chicken without buttermilk recipe as much as I/we do. As always, if you give it a try, be sure to leave a comment below and let us know how it went!
More Chicken Recipes To Try
- Oven baked chicken tenders
- Oven baked chicken cutlets
- Baked chicken leg quarters
- Panko chicken tenders
- Chicken and stuffing casserole
- Shake and bake chicken
- Season the chicken with salt and pepper and set aside.
- Beat eggs in a bowl.
- Whisk flour, paprika, onion, thyme, rosemary, and cayenne pepper in a separate bowl. Add generous pinches of salt and black pepper.
- Coat the chicken with flour, then dredge through the eggs. Finally, coat the chicken once more with the flour mixture.
- Repeat the process until you have used all the chicken.
- Heat 2-inchs of oil in a skillet or saucepot.
- Once the oil is heated, add chicken. Do not overcrowd the skillet. Fry the chicken for 5 minutes per side or until the inner temperature reaches 165F.
- Drain the chicken on a wire rack.
- Repeat with the rest of the chicken.
- Serve chicken warm with sides of choice.
Serving Size:1 serving
Amount Per Serving: Calories: 455Total Fat: 19gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 24gFiber: 0gSugar: 0gProtein: 43g