Fried Chicken Recipe without Buttermilk

Looking for a mouthwatering fried chicken recipe that doesn't require buttermilk? You're in for a treat! Get ready to savor tender organic chicken, coated in a delightful blend of aromatic spices, and fried to crispy perfection. This homemade fried chicken is sure to become a new favorite on your dining table.

Looking for more?

For more chicken recipes, try my Chicken Milanese, Roast Chicken, and Grilled Chicken.

For the perfect side, try my Old Fashioned Coleslaw and Creamy Dill Potato Salad.

Why You'll Love This Recipe

• Flavorful Herb and Spice Blend: The combination of organic spices like paprika, thyme, rosemary, and onion powder gives the fried chicken a burst of rich and aromatic flavors, elevating it beyond the standard fried chicken fare.
• Crispy and Crunchy Texture: Without the need for buttermilk, this recipe still manages to deliver a perfectly crispy and crunchy crust, creating a satisfying contrast to the tender, juicy chicken beneath.
• Simple and Organic Ingredients: With organic chicken and all-purpose flour, this recipe offers a healthier alternative to store-bought fried chicken while maintaining a straightforward preparation process that anyone can follow.

Ingredients & Substitutions

Full list of ingredients with measurements listed below in recipe card. 

• Organic Chicken Parts (Thighs, Legs, Breasts, or Wings) - The star of the dish, providing a juicy and tender base for the flavorful coating.
• Organic Eggs - Essential for creating a binding layer that helps the flour mixture adhere to the chicken, resulting in a crispy texture.
• Organic All-Purpose Flour - Forms the crispy coating, giving the fried chicken its classic crunch.
• Salt - Enhances the overall taste of the chicken and seasoning in every layer of the dish.
• Freshly Ground Black Pepper - Adds a subtle kick and depth to the flavor profile.
• Organic Cayenne Pepper - Infuses a gentle heat, balancing the flavors without overpowering.
• Organic Ground Paprika - Imparts a vibrant color and a mild smokiness to the fried chicken.
• Organic Dried Thyme and Organic Dried Rosemary - Contribute earthy, herbal notes that elevate the overall taste.
• Organic Onion Powder - Provides a delightful onion flavor without the need for fresh onions.

Possible Solutions:

• If you don't have organic chicken parts, you can use regular chicken pieces, but organic options may offer better taste and quality.
• If you don't have organic eggs, free-range eggs can be a suitable substitute.
• For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
• Adjust the amount of cayenne pepper to your preferred level of spiciness.
• If you're missing a specific spice, feel free to get creative and experiment with other herbs and spices that you enjoy.
• While the organic option is preferred for its quality and environmental impact, you can use conventional versions of the spices if needed.
• Explore adding other seasonings like garlic powder or dried oregano to customize the flavor to your liking.

Equipment Needed

• Large Bowl - For rinsing and seasoning the chicken before dredging.
• Shallow Baking Dish - To whisk the eggs for the chicken dredging stations.
• Large Mixing Bowl - To combine all the dry ingredients for the flour mixture.
• Sheet Pans - To set up wire racks for draining the raw battered and cooked chicken.
• Wire Racks - Placed on the sheet pans for draining excess oil from the fried chicken.
• Tongs or Clean Hands - For handling and coating the chicken with the flour and egg mixture.
• Large Cast Iron Skillet - To fry the chicken in hot oil.
• Food Thermometer - To check the internal temperature of the chicken for doneness and safety (165°F or 74°C).
• Slotted Spoon or Fork - To transfer the cooked chicken from the hot oil to the wire rack for draining.
• Lid or Splatter Screen - For safety, to protect against oil splatters during frying.

How to Make this Fried Chicken Recipe without Buttermilk

Full step-by-step instructions listed below in recipe card for Fried Chicken Recipe without Buttermilk.

1. Prepare Chicken Dredging Stations:

• Rinse the organic chicken parts and season with salt in a large bowl.
• Whisk the organic eggs in a shallow baking dish to create the first dredging station.
• Combine the organic all-purpose flour and spices in a large mixing bowl for the second dredging station.

2. Coat the Chicken:

• Dredge the seasoned chicken in the flour mixture, ensuring even coating.
• Dip the coated chicken into the whisked eggs, creating a binding layer.
• Return the chicken to the flour mixture for a second coating, shaking off excess flour.
• Place the coated chicken onto wire racks on sheet pans, ready for frying.

3. Fry the Chicken:

• Heat 2 - 3 inches of vegetable oil in a large cast iron skillet until hot (350°F/175°C).
• Carefully add the chicken to the hot oil away from you to avoid splatters.
• Fry for about 5 minutes per side or until the crust is golden brown.
• Use a slotted spoon or fork to transfer the cooked chicken to wire racks to drain.

4. Repeat and Serve:

• Fry the remaining chicken pieces in batches, ensuring not to overcrowd the skillet.
• Check the internal temperature of the chicken (165°F/74°C) for doneness and safety.
• Let the fried chicken rest briefly before serving hot and crispy.

Variations

• Buttermilk Marinated Chicken: Instead of skipping the buttermilk, marinate the chicken parts in buttermilk for a few hours or overnight before dredging in the flour mixture. This will add a tangy flavor and create an even more tender texture.
• Spicy Hot Chicken: Increase the amount of cayenne pepper or add some hot sauce to the egg mixture for those who love a spicier kick to their fried chicken.
• Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour to make the recipe suitable for those with gluten sensitivities or celiac disease.
• Herb-Infused Oil: Infuse the vegetable oil with fresh herbs like thyme, rosemary, or garlic before frying the chicken to impart additional flavors.
• Crispy Panko Coating: Replace the all-purpose flour with panko breadcrumbs for an extra crispy and crunchy coating.
• Southern-Style Buttermilk Brine: For a classic Southern touch, brine the chicken in a mixture of buttermilk, salt, and spices before dredging and frying.
• Oven-Baked Chicken: To make a healthier version, skip the frying step and bake the chicken in the oven at a high temperature until golden and cooked through.
• Asian-Inspired Flavor: Add Asian spices like ginger, garlic powder, and soy sauce to the flour mixture for a unique twist on fried chicken.
• Honey-Glazed Chicken: Brush the fried chicken with a honey glaze before serving to add a hint of sweetness and a glossy finish.
• Buffalo-Style Chicken: Toss the fried chicken in buffalo sauce or hot sauce after cooking to create a spicy and tangy buffalo-style fried chicken.

Wine Pairing

For this crispy fried chicken recipe with its flavorful herb and spice blend, a wine with refreshing acidity and moderate fruitiness would complement the dish well. A popular wine pairing choice would be a chilled and crisp white wine like a Chardonnay or a Sauvignon Blanc. These wines have enough acidity to cut through the richness of the fried chicken, while their fruit-forward notes can harmonize with the herbs and spices, enhancing the overall dining experience.

If you prefer a red wine, you could opt for a light-bodied and fruity red like a Pinot Noir. The soft tannins and bright red fruit flavors in a Pinot Noir can balance the fried chicken's richness without overpowering the delicate flavors.

FAQ's

Can I use boneless chicken for this recipe?

Yes, boneless chicken can be used for this recipe. Adjust the cooking time accordingly as boneless pieces may cook faster than bone-in ones.

Can I substitute the organic all-purpose flour with another type of flour?

Yes, you can use alternative flours like rice flour or cornstarch for a gluten-free version. However, the texture and flavor may vary slightly.

Is it necessary to use a cast iron skillet for frying the chicken?

While a cast iron skillet provides even heat distribution, you can use other heavy-bottomed pans. Ensure the oil is at the correct temperature for best results.

What can I do if I don't have some of the listed spices?

Feel free to customize the spice blend based on your preference. Substitute with other herbs and spices you have on hand to suit your taste.

Can I prepare the chicken ahead of time and fry it later?

It's best to fry the chicken immediately after dredging to maintain its crispy texture. Preparing ahead may result in a softer crust.

How can I ensure the chicken is fully cooked without overcooking it?

Use a food thermometer to check the internal temperature of the chicken; it should reach 165°F (74°C) for safe consumption.

Can I reuse the frying oil for another batch of chicken?

Reusing oil may affect the flavor and quality of the subsequent batches. It's best to use fresh oil for each frying session.

Can I refrigerate any leftover fried chicken?

Leftover fried chicken can be refrigerated in an airtight container for up to 2 days. Reheat in the oven for a few minutes to regain crispiness.

What side dishes go well with this fried chicken?

Classic side dishes like coleslaw, mashed potatoes, cornbread, or a fresh green salad complement fried chicken perfectly.

Can I make this recipe without using eggs?

While eggs provide a good binding agent for the flour coating, you can experiment with alternatives like milk or buttermilk for a similar effect.

Tips

• Consistent Chicken Size: Use chicken pieces of similar size to ensure even cooking and consistent frying times.
• Pat Dry the Chicken: Before seasoning, pat the chicken pieces dry with paper towels to help the flour mixture adhere better.
• Allow the Chicken to Rest: Let the seasoned chicken rest for a few minutes before dredging to allow the flavors to infuse.
• Double Dredging: For an extra crispy crust, double dredge the chicken by coating it twice in the flour and egg mixture.
• Maintain Proper Oil Temperature: Use a food thermometer to monitor the oil temperature. Keep it around 350°F (175°C) for golden and crispy results.
• Fry in Batches: Avoid overcrowding the skillet; fry the chicken in batches to ensure even cooking and maintain the oil temperature.
• Avoid Turning Too Often: Limit turning the chicken to once or twice during frying to avoid disturbing the crust formation.
• Drain Excess Oil: Let the fried chicken drain on wire racks to remove excess oil and maintain its crunchiness.
• Test for Doneness: Use a food thermometer to check if the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
• Rest Before Serving: Allow the fried chicken to rest for a few minutes before serving to let the juices redistribute and enhance the flavor.
• Serve Immediately: Fried chicken is best served fresh and hot to enjoy its crispy texture fully.
• Experiment with Seasonings: Customize the herb and spice blend to suit your taste preferences and explore new flavor combinations.

Looking for more recipes?

For more chicken recipes, try my Chicken Milanese, Roast Chicken, and Grilled Chicken.

For the perfect side, try my Old Fashioned Coleslaw and Creamy Dill Potato Salad.

Did You Make this Recipe?

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Recipe Card

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