No Buttermilk? No Problem: A Fried Chicken Recipe Without Buttermilk That Will Satisfy Your Cravings

There’s something so satisfying about biting into a perfectly crispy and juicy piece of fried chicken. But what if you don’t have buttermilk in your pantry to make it? Don’t worry, I’ve been there! I’ve scoured the internet and experimented in the kitchen to come up with a delicious fried chicken recipe without buttermilk. Whether you’re lactose intolerant, out of buttermilk, or simply looking for a new twist on a classic favorite, this recipe will not disappoint. In this article, I’ll be sharing a fried chicken recipe without buttermilk that I’ve been perfecting over the years. So, get ready to indulge in some crispy and delicious chicken that you can make with ingredients already in your pantry.Get ready to indulge in some finger-licking goodness!

The Basics of Fried Chicken

Fried chicken is a dish that involves coating chicken in a seasoned mixture and frying it in oil until it is cooked through and crispy on the outside. The key to making great fried chicken is achieving the right balance between a crispy exterior and juicy meat. This requires using the right cuts of chicken, the perfect seasoning mix, and the right cooking techniques.

Different types of fried chicken

There are many different types of fried chicken, each with their unique flavor and texture. Some popular types of fried chicken include:

• Southern-style fried chicken: This is the classic American version of fried chicken that involves coating chicken in a seasoned flour mixture and frying it until crispy.
• Korean fried chicken: This version of fried chicken is coated in a crispy batter and often brushed with a sweet and spicy sauce.
• Chinese-style fried chicken: This version of fried chicken is often marinated in a soy sauce mixture and coated in a mixture of cornstarch and flour before being fried until crispy.
• Japanese-style fried chicken: Known as karaage, this version of fried chicken is marinated in a soy sauce mixture before being coated in a mixture of flour and potato starch and fried until crispy.

The perfect seasoning for fried chicken

The perfect seasoning for fried chicken will vary depending on personal preference, but it should always include a mix of spices and herbs to enhance the flavor of the chicken. Some common spices and herbs used in fried chicken seasoning include salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and thyme. You should find the right balance of spices to create a flavorful blend that complements the chicken without overwhelming it.

The best cuts of chicken for frying

Not all cuts of chicken are created equal when it comes to frying. Some cuts are too lean and can become dry and tough when fried, while others are too thick and take too long to cook. The best cuts of chicken for frying are:

• Chicken thighs: Thighs are the most popular cut of chicken for frying because they have a higher fat content than other cuts, which makes them more flavorful and juicy.
• Chicken drumsticks: Drumsticks are also a good choice for frying because they are dark meat and have a higher fat content for the best fried chicken drumsticks without buttermilk.
• Chicken wings: Wings are a popular choice for fried chicken because they are small and easy to eat, but they can be tricky to cook evenly.

Can You Make Fried Chicken Without Buttermilk?

Yes, you can make fried chicken without buttermilk. While buttermilk is often used to marinate chicken before frying, there are many other ingredients that can be used to achieve similar results. 

Why Should You Make This Fried Chicken Recipe Without Buttermilk?

If you’re a fan of fried chicken but don’t have buttermilk in your pantry, you may be hesitant to try a new recipe. However, there are several reasons why you should make this crispy fried chicken recipe without buttermilk:

1. Easy to make: This recipe uses simple ingredients that are easy to find in most kitchens, so you don’t have to go out of your way to make it.
2. Delicious flavor: This recipe uses a blend of spices and a flour-based coating mix to create a crispy and flavorful coating on the chicken that is sure to satisfy your taste buds.
3. Healthier option: This recipe uses less fat than traditional Southern-style fried chicken, making it a healthier option that still tastes great.
4. Versatile: This recipe can be used with different cuts of chicken, so you can customize it to your liking.
5. No special equipment needed: You don’t need any special equipment or techniques to make this recipe, making it accessible to all home cooks.
6. Family-friendly: Fried chicken is a classic family-friendly dish that everyone loves, and this recipe is no exception.
7. Perfect for any occasion: Whether you’re cooking for a weeknight dinner or hosting a backyard BBQ, this best fried chicken recipe without buttermilk is perfect for any occasion.

In summary, making this fried chicken recipe without buttermilk is a great idea because it’s easy, delicious, healthier, versatile, and perfect for any occasion. So, give it a try and enjoy a mouthwatering meal that will leave you wanting more!

Why do you need buttermilk for fried chicken?

Buttermilk is not a necessity for making delicious fried chicken. While it does add a tangy flavor and helps to tenderize the meat, it is not the only way to achieve a great-tasting and crispy fried chicken. In fact, many fried chicken recipes can be made without buttermilk by using alternative ingredients that are just as effective.

What can I use instead of buttermilk to fry chicken?

Some of the most popular alternatives to buttermilk for frying chicken include:

• Milk: Regular milk can be used as a substitute for buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
• Yogurt: Plain yogurt can also be used as a substitute for buttermilk by mixing it with a bit of milk to thin it out.
• Sour cream: Sour cream can be used in place of buttermilk by thinning it out with a bit of water or milk.
• Vinegar: Adding a tablespoon of vinegar to a cup of milk can create a quick and easy buttermilk substitute.

How to use the alternative ingredients?

To use these alternative ingredients in place of buttermilk, simply follow the same steps as you would with buttermilk. For example, if a recipe calls for dipping the chicken in buttermilk before coating it in seasoned flour, you can use one of these alternatives instead. Mix the alternative ingredient with a bit of water or milk to thin it out to the consistency of buttermilk, and then dip the chicken in the mixture before coating it in flour.

Benefits of using alternative ingredients

Using alternative ingredients to buttermilk can offer several benefits, such as:

• Lactose-free: If you’re lactose intolerant, using an alternative ingredient can allow you to enjoy fried chicken without any digestive issues.
• Healthier: Some of the alternative ingredients are lower in fat and calories than buttermilk, making them a healthier option for those watching their diet.
• Convenience: Using alternative ingredients means that you don’t have to go out of your way to buy buttermilk or make a separate trip to the grocery store.

How to Make Fried Chicken Without Buttermilk

Here’s a fried chicken recipe without buttermilk that’s easy to follow and yields delicious results.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup milk
• Vegetable oil for frying

Instructions

1. In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
2. Pour the milk into another bowl.
3. Dip each chicken thigh into the milk, then dredge in the flour mixture, making sure it is well coated.
4. Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat.
5. Once the oil is hot, carefully place the chicken thighs into the pan, skin-side down.
6. Fry the chicken for about 10-12 minutes on each side, until the chicken is golden brown and cooked through.
7. Use tongs to remove the chicken from the pan and place it on a plate lined with paper towels to drain the excess oil. Serve hot and enjoy!

Cooking Notes

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Main Course
• Cuisine: American
• Equipment: Large bowl, whisk, frying pan, tongs, plate, paper towels

This easy fried chicken recipe without buttermilk is sure to satisfy your cravings and is perfect for any occasion. So, give it a try and enjoy a delicious meal that you won’t forget!

How to Make Fried Chicken Marinade Without Buttermilk

There are several ways to make a delicious fried chicken marinade without buttermilk. Here’s a simple recipe to get you started.

Ingredients

• 1/2 cup plain yogurt
• 1/4 cup vegetable oil
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4-6 chicken pieces (thighs, drumsticks, or breasts)

Instructions

1. In a large bowl, whisk together the yogurt, vegetable oil, Dijon mustard, minced garlic, salt, black pepper, and cayenne pepper until well combined.
2. Add the chicken pieces to the marinade and toss to coat evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. When you’re ready to cook the chicken, remove it from the marinade and let any excess marinade drip off.
5. Discard the marinade and cook the chicken according to your preferred method (e.g. pan-fried, deep-fried, or oven-baked).

This fried chicken marinade without buttermilk is a great alternative that still delivers delicious and flavorful results. The yogurt helps to tenderize the meat and adds a tangy flavor, while the other ingredients add depth and complexity to the marinade.

How to Make Fried Chicken Sandwich Recipe Without Buttermilk

Here’s a recipe for a fried chicken sandwich without buttermilk:

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg
• 1/4 cup milk
• Vegetable oil, for frying
• Brioche buns
• Lettuce
• Tomato
• Mayo or your preferred sauce

Instructions

1. Cut the chicken breasts in half horizontally to make four equal-sized pieces. Pound each piece to an even thickness of about 1/2 inch.
2. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
3. In another shallow dish, whisk together the egg and milk.
4. Dip each chicken piece in the flour mixture, making sure to coat all sides, then dip in the egg mixture, and again in the flour mixture.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and fry for about 5-6 minutes per side or until golden brown and cooked through.
6. Remove the chicken from the skillet and let it rest on a paper towel-lined plate to absorb any excess oil.
7. Toast the brioche buns, and assemble the sandwich by placing a chicken piece on the bottom bun, then topping with lettuce, tomato, and your preferred sauce. Top with the other half of the bun.

Enjoy your delicious fried chicken sandwich!

Air Fryer Fried Chicken Without Buttermilk

Air fryer fried chicken is a healthier and easier alternative to traditional fried chicken, as it uses less oil and doesn’t require deep-frying. And, you don’t need buttermilk to make it! Here are some tips on how to make air fryer fried chicken without buttermilk.

1. Choose the right chicken: To get the best results, choose bone-in, skin-on chicken pieces such as thighs or drumsticks.
2. Season the chicken: Use a mix of your favorite spices to season the chicken, such as garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Mix the spices together in a bowl and rub the mixture onto the chicken pieces.
3. Dredge the chicken: Dredge the chicken pieces in a mixture of flour and cornstarch to create a crispy coating. You can also add some additional spices to the coating mixture if you like.
4. Preheat the air fryer: Preheat your air fryer to 400°F for about 5 minutes before adding the chicken.
5. Place the chicken in the air fryer: Arrange the chicken pieces in a single layer in the air fryer basket, making sure not to overcrowd them.
6. Cook the chicken: Cook the chicken in the air fryer for 20-25 minutes, flipping halfway through the cooking time, until the chicken is golden brown and cooked through.
7. Let the chicken rest: Once the chicken is done, let it rest for a few minutes to allow the juices to redistribute and the coating to crisp up even more.

See continue: Try The Popular Chicken Samosas Cheesecake Factory At Home

Pan Fried Chicken Legs Without Buttermilk

Pan-fried chicken legs are a classic comfort food that are easy to make and don’t require buttermilk. Here’s how to make them:

1. Season the chicken legs with your favorite spices, such as garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
2. Dredge the chicken legs in a mixture of flour and cornmeal to create a crispy coating.
3. Heat up some vegetable oil in a pan over medium-high heat, and add the chicken legs.
4. Fry the chicken legs for about 6-8 minutes on each side, until they are golden brown and cooked through.
5. Use tongs to remove the chicken legs from the pan and place them on a plate lined with paper towels to drain off any excess oil.

Oven Fried Chicken Without Buttermilk

Oven-fried chicken is a healthier alternative to traditional deep-fried chicken that doesn’t require buttermilk. Here’s how to make it:

1. Preheat your oven to 400°F.
2. Season your chicken with your favorite spices, such as garlic powder, onion powder.
3. Dredge the chicken in a mixture of flour and cornmeal to create a crispy coating.
4. Place the chicken on a baking sheet lined with parchment paper, and spray it with cooking spray.
5. Bake the chicken in the oven for about 35-40 minutes, or until it is golden brown and cooked through.
6. Let the chicken rest for a few minutes before serving.

Serving Suggestions

Here are some serving suggestions for fried chicken:

1. Classic sides: Fried chicken is often served with classic sides such as mashed potatoes, coleslaw, and biscuits. You could also add corn on the cob or macaroni and cheese to the mix.
2. Salad: Balance out the richness of the fried chicken with a fresh salad. A simple green salad with a vinaigrette dressing or a Caesar salad would work well.
3. Waffles: Take the southern fried chicken recipe without buttermilk classic to another level by serving the fried chicken with waffles. The sweetness of the waffles pairs perfectly with the savory chicken.
4. Sandwiches: Use the fried chicken to make sandwiches. You could go classic with a chicken and mayo sandwich or spice things up with a buffalo chicken sandwich.
5. Tacos: Get creative and turn the fried chicken into tacos. Serve with pickled onions, fresh cilantro, and a squeeze of lime for a refreshing twist.
6. Dipping sauces: Serve the fried chicken with a variety of dipping sauces. Classic options include ranch dressing, honey mustard, or BBQ sauce.
7. Brunch: Fried chicken is a great addition to brunch. Serve it alongside eggs, bacon, and pancakes for a hearty breakfast.

How to Store Leftover Fried Chicken?

Here are some tips on how to store leftover fried chicken recipe without buttermilk:

1. Refrigerate promptly: After cooking, let the fried chicken cool down to room temperature for no more than 2 hours. Then, place it in an airtight container and refrigerate it promptly.
2. Use shallow containers: Store the leftover fried chicken in shallow containers to ensure that it cools down quickly and evenly.
3. Label and date: If you’re storing fried chicken for more than a day, be sure to label and date the container so that you know how long it has been stored.
4. Keep it separate: Keep the fried chicken separate from other foods in the refrigerator to avoid cross-contamination.
5. Reheat properly: When reheating the leftover fried chicken, make sure it reaches an internal temperature of 165°F to kill any bacteria that may have developed.
6. Eat within 3-4 days: Fried chicken should be consumed within 3-4 days of cooking.

By following these tips, you can safely store your leftover fried chicken and enjoy it for a few more days.

Can fried chicken be reheated?

Yes, fried chicken can be reheated. Here are a few ways for how to reheat fried chicken:

1. Oven: Preheat your oven to 350°F (175°C). Place the fried chicken on a baking sheet and bake for 15-20 minutes, or until heated through.
2. Air fryer: Preheat your air fryer to 375°F (190°C). Place the fried chicken in the air fryer basket and heat for 3-5 minutes or until heated through.
3. Microwave: Place the fried chicken on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 30-second intervals until heated through.

No matter which method you choose, it’s important to make sure that the fried chicken reaches an internal temperature of 165°F (74°C) to kill any bacteria that may have developed during storage. Be sure to check the chicken’s temperature with a meat thermometer before eating.

It’s worth noting that reheating fried chicken may cause the coating to become less crispy. If you want to preserve the crispiness, you can try heating it in the oven or air fryer instead of the microwave.

Can fried chicken be frozen?

While cooked chicken can be frozen, fried chicken doesn’t freeze well because the coating can become soggy when thawed. However, if you need to freeze leftover fried chicken, here are a few tips:

1. Cool the chicken: Let the fried chicken cool down to room temperature for no more than 2 hours.
2. Wrap it tightly: Wrap the fried chicken tightly in plastic wrap or aluminum foil. Make sure to cover it completely to prevent freezer burn.
3. Place in a freezer bag: Place the wrapped fried chicken in a freezer bag and seal it tightly.
4. Label and date: Label the freezer bag with the date and type of food.
5. Freeze for up to 3 months: Fried chicken can be frozen for up to 3 months. However, keep in mind that the coating may become less crispy when thawed.

Why is My Fried Chicken Not Crispy?

Here are a few reasons why your fried chicken may not be crispy:

1. Wet chicken: If the chicken is wet before it’s coated in flour or breadcrumbs, the coating may not adhere properly and will become soggy when fried.
2. Low oil temperature: If the oil temperature is too low, the chicken will absorb more oil and won’t become crispy.
3. Overcrowding the pan: If you add too many chicken pieces to the pan at once, the oil temperature will drop, and the chicken won’t become crispy.
4. Flour or breadcrumb mixture not seasoned properly: If the flour or breadcrumb mixture used to coat the chicken isn’t seasoned properly, the chicken won’t have enough flavor or crispiness.
5. Using the wrong type of flour or breadcrumbs: Some types of flour or breadcrumbs may not be suitable for frying, and they won’t become crispy when fried.
6. Not letting the chicken rest: If you fry the chicken and immediately serve it, the coating may not have enough time to set and become crispy.
7. Not frying long enough: If you don’t fry the chicken for long enough, the coating won’t become crispy.

By avoiding these common mistakes and following the proper techniques, you can achieve crispy and delicious fried chicken every time.

Tips and Tricks for Making the Perfect Crispy Fried Chicken

Here are some tips and tricks for making the perfect crispy fried chicken:

1. Use bone-in, skin-on chicken: The bone and skin help the chicken retain its moisture and flavor during frying.
2. Dry the chicken well: Use paper towels to pat the chicken pieces dry before coating in flour or breadcrumbs. Moisture can cause the coating to become soggy and won’t become crispy.
3. Season the flour or breadcrumb mixture: Add seasonings like salt, pepper, paprika, garlic powder, and onion powder to the flour or breadcrumb mixture to give the chicken more flavor.
4. Use a deep fryer or a heavy-bottomed pan: A deep fryer or heavy-bottomed pan can maintain a consistent oil temperature and ensure the chicken is cooked evenly.
5. Heat the oil to the right temperature: Heat the oil to 350°F-375°F (177°C-190°C) for the perfect crispy fried chicken. Use a thermometer to monitor the oil temperature.
6. Don’t overcrowd the pan: Fry the chicken in batches to avoid overcrowding the pan and causing the oil temperature to drop.
7. Let the chicken rest: Once the chicken is fried, let it rest on a wire rack for a few minutes before serving. This allows the excess oil to drip off and helps the coating become crispy.

FAQs

How to make a fried chicken breast recipe without buttermilk?

To make fried chicken breast without buttermilk, season the chicken breasts with your favorite spices, such as garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Dredge the chicken breasts in a mixture of flour and cornmeal to create a crispy coating. Heat up some vegetable oil in a pan over medium-high heat, and add the chicken breasts. Fry the chicken breasts for about 5-6 minutes on each side, until they are golden brown and cooked through.

How do I know when the chicken is cooked through?

The easiest way to tell if the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should be at least 165°F (74°C). If you don’t have a meat thermometer, you can also cut into the thickest part of the chicken to make sure there is no pink or raw meat.

Can I reuse the frying oil?

Yes, you can reuse frying oil as long as it hasn’t been heated to a high temperature or used for frying fish or other strongly flavored foods. To reuse the oil, let it cool completely and strain it through a fine mesh strainer to remove any food particles. Store the oil in an airtight container in a cool, dark place for up to a month.

How to make a fried chicken thighs recipe without buttermilk?

To make fried chicken thighs without buttermilk, season the chicken thighs with your favorite spices, such as garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Dredge the chicken thighs in a mixture of flour and cornmeal to create a crispy coating. Heat up some vegetable oil in a pan over medium-high heat, and add the chicken thighs. Fry the chicken thighs for about 6-8 minutes on each side, until they are golden brown and cooked through.

Why does the breading fall off my chicken when I fry it?

The breading may fall off the chicken when frying if the chicken isn’t dry enough before coating it with the flour mixture. Make sure to pat the chicken dry with paper towels before dredging it in the flour mixture. The breading may also fall off if the oil isn’t hot enough, or if the chicken is overcrowded in the pan. Make sure to heat the oil to the correct temperature and fry the chicken in small batches to prevent overcrowding.

What is a good substitute for buttermilk for fried chicken?

There are several options that can be used as a substitute for buttermilk in fried chicken recipes:

1. Milk and Vinegar or Lemon Juice: Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes until it thickens and curdles.
2. Yogurt: Mix 1 cup of plain yogurt with 1/4 cup of milk to thin it out.
3. Sour Cream: Combine 1 cup of sour cream with 1/4 cup of water to thin it out.
4. Kefir: Use 1 cup of kefir as a substitute for 1 cup of buttermilk.
5. Milk and Cream of Tartar: Mix 1 cup of milk with 1 1/2 teaspoons of cream of tartar.

These substitutes may slightly alter the flavor and texture of the fried chicken, but they can still provide a similar tangy and tenderizing effect that buttermilk offers.

Can you use regular milk instead of buttermilk to soak chicken?

In fact, if you do not have buttermilk readily available, there is an alternative method to make a buttermilk substitute by mixing 1 cup of milk with either 1 tablespoon of white vinegar or 1 tablespoon of lemon juice. The vinegar and lemon juice are highly acidic, which can act as a replacement for the acidity in buttermilk and assist in tenderizing the meat.

Can I use coconut milk instead of buttermilk for fried chicken?

In fact, if you do not have buttermilk readily available, you can combine coconut milk with vinegar or lemon juice. Simply whisk them together well and allow the mixture to sit at room temperature for 10 minutes. This combination can be used as a 1:1 replacement for buttermilk in fried chicken recipes that do not call for buttermilk.

Is milk or buttermilk better for fried chicken?

The absolute key to getting tender and crispy fried chicken is by using a buttermilk marinade. By marinating the chicken in a seasoned buttermilk mixture, not only does it tenderize the chicken, but it also infuses a great amount of flavor. It is the combination of these two elements that help to create the perfect texture and taste in fried chicken.

Conclusion

In conclusion, this fried chicken recipe without buttermilk is a game-changer for anyone who loves crispy and juicy fried chicken. As someone who has tried many fried chicken recipes over the years, I can confidently say that this recipe is one of the best. The brining process and the seasoning mix really take this recipe to the next level, and the flour-based coating gives the chicken a perfect crispy texture. Plus, the baking option is a great alternative for those who prefer not to deep-fry their chicken. Overall, I highly recommend giving this fried chicken recipe without buttermilk a try – it might just become your new go-to for fried chicken!