Fried Chicken Without Buttermilk
Looking for a tasty fried chicken recipe without buttermilk? Check out this easy and delicious recipe that uses a simple brine and flour coating to achieve crispy, juicy chicken.
Equipment
- 1 Pan
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
- In a large bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
- Pour the milk into another bowl.
- Dip each chicken thigh into the milk, then dredge in the flour mixture, making sure it is well coated.
- Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat.
- Once the oil is hot, carefully place the chicken thighs into the pan, skin-side down.
- Fry the chicken for about 10-12 minutes on each side, until the chicken is golden brown and cooked through.
- 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!
Video
Notes
Here are some tips and tricks for making the perfect crispy fried chicken:
- Use bone-in, skin-on chicken: The bone and skin help the chicken retain its moisture and flavor during frying.
- 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.
- 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.
- 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.
- 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.
- Don't overcrowd the pan: Fry the chicken in batches to avoid overcrowding the pan and causing the oil temperature to drop.
- 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.