Fried Chicken Recipe Without Buttermilk:Simply Irresistible

Craving crispy, juicy fried chicken but don’t have buttermilk? No problem! This fried chicken recipe without buttermilk delivers the same golden, crunchy crust and tender meat you love—without the need for buttermilk. With a simple brine and the right frying technique, you’ll have a dish that’s perfect for family dinners, picnics, or any occasion. Ready to fry up some magic? Let’s get started!

Why Make Fried Chicken Without Buttermilk?

Craving that iconic crispy, juicy fried chicken, but no buttermilk on hand? Don’t worry! This recipe delivers the same incredible crunch and tender meat you love—no buttermilk required. Get ready to master a truly unforgettable fried chicken that’s perfect for any meal, and ready in just a few simple steps. Let’s get frying!

Ingredients for Fried Chicken Without Buttermilk

Okay, let’s talk about what makes this fried chicken recipe without buttermilk so incredibly tasty. We’re focusing on a combination of simple yet flavorful ingredients, a powerful brine, and a meticulous dredging process. These elements, when combined correctly, are what create the perfect texture and that incredible flavor that makes our mouths water. Let’s break down each element:

The Foundation: Choosing and Preparing Your Chicken

For this recipe, you can use a whole chicken that has been cut into pieces, or your favorite parts like drumsticks, thighs, and wings. We’re aiming for about 3-4 pounds of chicken, which should be enough for a great family meal. Before you do anything else, make sure you pat the chicken pieces dry with paper towels. This step is important because it helps the brine absorb better and ensures that the breading adheres correctly. It’s also the secret to getting that perfect crispy exterior.

The Flavor Infusion: The Brine

A good brine is essential to creating a delicious, juicy, and flavorful fried chicken. The brine not only tenderizes the chicken, but it also adds depth to the flavor profile. Here’s what you’ll need for our flavorful brine:

• Water: 8 cups. This forms the base of our brine, and is what allows all the other flavors to permeate the chicken.
• Salt: ½ cup. This ingredient tenderizes the chicken and makes it more flavorful by drawing out moisture and then replacing it with salty goodness.
• Sugar: ¼ cup. This provides a touch of sweetness that balances the saltiness of the brine, and it also helps with browning during the frying process.
• Garlic Powder: 1 tablespoon. This adds a nice savory flavor that will go all the way through the chicken.
• Onion Powder: 1 tablespoon. This will complement the garlic powder and add an extra layer of depth to the flavor profile.
• Paprika: 1 tablespoon. This adds a hint of smokiness and also provides some nice color to the chicken.
• Black Pepper: 1 teaspoon. This will give a subtle kick to the brine, and also enhance the flavors.

The Crispy Shell: Ingredients for the Dredge

The dredge is what creates that amazing crispy crust that is so essential for good fried chicken. It is a careful balance of ingredients that work together to create a perfect texture. Here’s what you’ll need for our crispy dredge:

• All-Purpose Flour: 3 cups. This forms the main component of the dredge and provides the structure for our crispy coating.
• Cornstarch: ½ cup. This is the secret ingredient that makes our chicken extra crispy. It helps to absorb excess moisture during the frying process.
• Baking Powder: 2 teaspoons. This helps create a lighter and crispier crust by creating air pockets within the coating.
• Garlic Powder: 1 tablespoon. This will add flavor to the coating itself.
• Onion Powder: 1 tablespoon. This provides that savory flavor that is crucial for a well-rounded dish.
• Paprika: 1 tablespoon. This will add a touch of smokiness and give our chicken a lovely golden-brown color.
• Salt: 1 teaspoon. This is key for overall flavor balance.
• Black Pepper: 1 teaspoon. To provide a gentle kick and enhance all the other flavors.
• Optional: Cayenne Pepper: ½ to 1 teaspoon. This ingredient is optional, but it can add a touch of heat.

Other Key Components

• Eggs: 2 large eggs, beaten. This is what will help our dredge stick to the chicken.
• Water or Milk: 2 tablespoons. This is added to the egg mixture to make it more cohesive.
• Oil for Frying: About 4-6 cups of vegetable, canola, or peanut oil. You will need enough oil to fill your pot 3-4 inches deep.

How to Make Fried Chicken Without Buttermilk

Okay, now it’s time to put our culinary skills to the test! This fried chicken recipe without buttermilk is easy to follow if you just follow the steps closely. It is not difficult to do, so let’s get started and make the most delicious fried chicken ever!

1. Brine the Chicken:
   • In a large pot, combine all 8 cups of water with ½ cup of salt, ¼ cup of sugar, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, and 1 teaspoon of black pepper. Stir everything together until all the dry ingredients are fully dissolved into the water.
   • Add the chicken pieces, making sure that they are all fully submerged in the brine. You might need to use a plate or a weight to keep them down if needed.
   • Refrigerate for at least 4 hours, or ideally overnight. The longer you brine, the more flavorful and tender the chicken will be.
2. Prepare the Dredge:
   • In a large bowl, mix the 3 cups of all-purpose flour, ½ cup of cornstarch, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of black pepper. Whisk all the dry ingredients together until fully combined.
   • In a separate, smaller bowl, whisk together 2 large eggs with 2 tablespoons of water or milk until well combined. This is your egg wash.
3. Dredge the Chicken:
   • Remove the chicken from the brine. Make sure to discard the brine, and pat the chicken pieces completely dry with paper towels.
   • Dip each piece of chicken into the egg wash, making sure that it is fully coated, and let the excess drip off.
   • Next, dredge the chicken thoroughly in the flour mixture, pressing lightly to ensure the chicken is completely coated, and that the flour adheres to all sides.
   • Place the coated chicken on a wire rack and let it rest for 10-15 minutes. This step helps the coating adhere and creates a better crust, so don’t skip it!
4. Fry the Chicken:
   • Heat the 4-6 cups of vegetable oil in a deep pot or fryer to 350°F (175°C). Use a deep-fry thermometer to monitor the oil temperature and keep it consistent. If the oil is too hot, the chicken will cook too quickly on the outside and be raw on the inside; too cold, and your chicken will be soggy and greasy.
   • Carefully fry the chicken in batches for about 12-15 minutes, making sure to flip the pieces halfway through. Don’t overcrowd the pot, as this will lower the oil temperature and cause uneven cooking.
   • Fry the chicken until it is golden brown and cooked through, making sure the internal temperature reaches 165°F (74°C) using a meat thermometer.
5. Drain and Rest:
   • Remove the fried chicken pieces from the oil and place them on a wire rack to allow any excess oil to drain.
   • Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and juicy chicken.

Frying to Perfection: The Final Touch

Fill your deep pot or a deep fryer with about 4-6 cups of your chosen oil, making sure that the oil is about 3-4 inches deep. Heat the oil to 350°F (175°C). Carefully add the chicken pieces to the hot oil, being careful not to overcrowd the pot. Fry for about 12-15 minutes, flipping the pieces halfway through, or until the chicken is golden brown and fully cooked. Use a meat thermometer to make sure the internal temperature of the chicken is at 165°F (74°C). Once it is done, remove the chicken from the oil and let it drain on a wire rack.

Resting and Serving: The Final Step

Let the chicken rest for about 5-10 minutes before serving. This will allow the juices to redistribute evenly throughout the meat, resulting in a juicier and more flavorful fried chicken. Serve hot and enjoy the delicious results of your efforts!

Tips for the Best Fried Chicken

Getting the best possible fried chicken results comes from using the correct technique and following these handy tips:

Double Dredge for Extra Crispiness: For an extra crispy crust, try dipping each piece of chicken in the egg wash and flour mixture twice. This will provide an even thicker and crispier coating. You can alternate between the wet and dry ingredients two times for the best possible results.

Don’t Skip the Brine: The brine is crucial for adding flavor and keeping the chicken moist and juicy. It’s a vital part of this fried chicken recipe. The salt in the brine helps to break down the proteins, resulting in a more tender and flavorful chicken. It’s a non-negotiable step if you want to achieve that perfectly juicy result.

Dry the Chicken Thoroughly: Pat each piece of chicken completely dry before dredging for a crispier crust. Moisture can hinder the coating process and prevent a truly crunchy exterior. Make sure you remove all the excess liquid to ensure the best results.

Avoid Overcrowding the Frying Pot: Fry the chicken in batches to maintain the oil temperature, and always be sure to use a good quality oil that won’t affect the flavor. Overcrowding the pot can cause the oil temperature to drop, resulting in soggy and unevenly cooked chicken. Ensure that the chicken pieces are not overcrowded, and that there is enough space for them to cook well.

Use a Meat Thermometer: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety and perfect doneness. This will guarantee that the chicken is cooked through and is safe to eat. Don’t rely on time alone to determine doneness, use a thermometer.

What to Serve with Fried Chicken

Now that we’ve perfected the fried chicken recipe without buttermilk, let’s explore some fantastic ways to serve it and make it the star of any meal. There are many options, so let’s take a look:

Classic Sides for a Timeless Meal:

Our perfectly fried chicken pairs so well with classic sides that will bring you back to those nostalgic family dinners. Here are some pairings that are always a hit:

• Mashed Potatoes and Gravy: This classic combo will always be a crowd pleaser.
• Creamy Coleslaw: The cool and refreshing coleslaw provides a great contrast to the richness of the fried chicken.
• Mac and Cheese: A comforting side dish that will compliment our fried chicken perfectly.
• Cornbread: The sweet and savory flavors of cornbread make it a great side for fried chicken.
• Green Beans: For a healthier alternative, try sautéed or roasted green beans.

Creative and Modern Serving Ideas:

Don’t just feel limited to the classics! There are tons of ways to serve fried chicken, so let’s explore some of them:

• Fried Chicken Sandwiches: Layer the chicken on a toasted bun with some lettuce, tomato, your favorite sauce, and a slice of cheese.
• Fried Chicken Salad: Add the chicken to a green salad with your favorite toppings and dressing.
• Fried Chicken Tacos: Use the chicken in your favorite tacos with some salsa, sour cream, and guacamole.
• Chicken and Waffles: For a truly indulgent experience, serve your fried chicken on top of waffles with some maple syrup.

Nutritional Information

(Please Note: The following nutritional information is an estimate and may vary based on specific ingredients, portion sizes, and cooking methods used.)

Note: This is an estimated nutritional guide and should be used as such. If you have specific dietary needs, please consult with a nutritionist or doctor for personalized advice.

FAQs About Fried Chicken Without Buttermilk

Let’s take a look at some of the most common questions that people have about making fried chicken without buttermilk:

Properly store your leftover fried chicken in the refrigerator for 3-4 days, or you can freeze it for up to 2-3 months. Make sure that the chicken is cooled down completely before storing it, and that it is stored in a sealed, air-tight container.

Can I use a different type of flour?

While all-purpose flour works best for achieving a truly crispy crust, you can also try using gluten-free options if you have dietary restrictions. However, be aware that the results might be slightly different, and the texture might not be the same.

Can I bake instead of fry?

Yes, if you want a healthier option, you can bake the fried chicken. Bake at 400°F (200°C) for about 30-40 minutes, flipping the chicken pieces halfway through. Baking will achieve a different texture, and it won’t be as crispy as the deep-fried version, but it will still be flavorful.

How long does leftover fried chicken last?

Conclusion

And there you have it, my friends! Our complete and comprehensive guide to making the most delicious fried chicken recipe without buttermilk that you’ve ever tasted! I truly hope that this post has inspired you to try this recipe in your own kitchen, and that you’ll get to enjoy the incredible results. From the flavorful brine to the crispy, golden-brown crust, every step of this recipe has been carefully designed to help you create the perfect fried chicken. So gather your ingredients, fire up the fryer, and get ready to enjoy some truly amazing fried chicken! Happy cooking, and bon appétit!

Looking for a refreshing and creamy side dish? Discover the Chicken Salad Chick Grape Salad Recipe—a sweet, tangy, and irresistible treat!