Go Back
–+ servings
Fried Chicken without Buttermilk
Print

Fried Chicken Recipe without Buttermilk

This recipe for crispy fried chicken without buttermilk features tender, organic chicken parts coated in a flavorful blend of herbs and spices, then perfectly fried to a golden-brown crunch. The result is a deliciously satisfying dish that's sure to become a family favorite.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 45kcal
Author Meghan Birnbaum

Ingredients

  • 2 lb organic chicken parts thighs, legs, breasts, or wings
  • 3 - 4 large organic eggs whisked
  • 2 cups organic all-purpose flour
  • 3 teaspoons salt divided
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon organic cayenne pepper
  • 2 teaspoons organic ground paprika
  • 1 teaspoon organic dried thyme
  • ½ teaspoon organic dried rosemary
  • 1 teaspoon organic onion powder
  • 2 - 3 inches of vegetable oil such as avocado oil

Instructions

Prepare chicken dredging stations:

  • Rinse the chicken parts and place them into a large bowl with 1 teaspoon of salt. Mix to combine.

Set up the chicken dredging stations:

  • Whisk the eggs in a shallow baking dish.
  • In a large bowl, mix all the dry ingredients: flour, 2 teaspoons salt, black pepper, cayenne pepper, paprika, thyme, rosemary, and onion powder. Make sure everything is well incorporated.
  • Set up two sheet pans with wire racks - one for the raw battered chicken and one for the cooked chicken.

Dredge the chicken:

  • Using a pair of tongs or your hands, coat each piece of chicken in the flour mixture.
  • Then, dip the coated chicken into the whisked eggs, ensuring it's completely coated.
  • Transfer the chicken back to the flour mixture and coat it again, shaking off any excess flour.
  • Place the coated chicken onto the wire rack on the sheet pan.

Fry the chicken:

  • Heat a large cast-iron skillet until it's hot, then add 2 - 3 inches of vegetable oil (e.g., avocado oil).
  • Optionally, you can add a carrot to test the oil's temperature. When the carrot sizzles and the oil is hot, it's ready for frying.
  • Carefully add the chicken to the hot oil away from you to avoid splattering.
  • Fry the chicken for about 5 minutes per side or until the crust is nicely golden brown.

Drain the fried chicken:

  • Using a slotted spoon or fork, transfer the cooked chicken to the wire rack on the sheet pan to drain any excess oil.
  • Repeat the frying process with the rest of the chicken pieces.
  • Serve and enjoy!
  • Once all the chicken is cooked and drained, serve your delicious homemade fried chicken.
  • Remember to exercise caution when frying to prevent any accidents. Enjoy your homemade fried chicken without buttermilk!
  •  
  •  
  •  
  •  
  •  

Notes

  1. Prep Stations: Set up your chicken dredging stations with separate bowls for flour, eggs, and seasoned chicken. This makes the process easier and less messy.
  2. Season the Chicken: Before dredging, season the chicken with salt to enhance its flavor.
  3. Thorough Coating: Ensure each piece of chicken is thoroughly coated with the flour mixture and egg wash for a crispy and flavorful crust.
  4. Wire Racks: Use wire racks on sheet pans to let the fried chicken drain excess oil and maintain its crispiness.
  5. Oil Temperature: Preheat the oil properly to avoid greasy chicken. Test the temperature by adding a small piece of carrot; it should sizzle immediately.
  6. Frying in Batches: Fry chicken in batches, making sure not to overcrowd the skillet, which can lower the oil temperature and result in soggy chicken.
  7. Cooking Time: Fry the chicken until the crust is golden brown and the internal temperature reaches 165°F (74°C) for safe consumption.
  8. Safety Precautions: Be cautious when frying to avoid oil splatters. Use tongs or a fork to handle the chicken and keep a lid nearby in case of flare-ups.
  9. Doneness: Check the chicken's doneness by cutting into a thicker piece to ensure it's cooked through and no longer pink.
  10. Drain Excess Oil: Let the fried chicken rest on the wire rack for a few minutes to drain any excess oil before serving.
  11. Garnish: Consider garnishing with fresh herbs or a sprinkle of paprika for added visual appeal.
  12. Serving: Fried chicken is best served immediately while still crispy and hot.

Nutrition

Serving: 1Serving | Calories: 45kcal | Carbohydrates: 30g | Protein: 30g | Fat: 20g | Cholesterol: 150mg | Sodium: 1000mg | Fiber: 2g