Crispy Fried Chicken Without Buttermilk
This crispy fried chicken recipe skips the traditional buttermilk soak in favor of a reliable milk and egg wash. By focusing on surface moisture control and precise temperature management, you can achieve a signature shatteringly crunchy, golden-brown crust at home. This simple yet effective method ensures the seasoning adheres perfectly to the chicken, resulting in a savory, restaurant-quality meal without the need for acidic dairy alternatives.
Ingredients
- 2 lbs chicken pieces (bone-in, skin-on)
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 4 cups neutral oil (canola or vegetable)
Instructions
- Pat chicken pieces thoroughly dry with paper towels to ensure coating adhesion.
- Whisk eggs and milk in a shallow bowl until uniform.
- Combine flour, paprika, garlic powder, salt, and pepper in a separate deep dish.
- Dip each piece of chicken into the milk-egg mixture until fully coated.
- Dredge the moistened chicken in the flour mixture, pressing down firmly to establish a thick crust.
- Heat oil in a deep heavy-bottomed pot or Dutch oven until it reaches 350 degrees Fahrenheit.
- Carefully place chicken in oil in small batches to maintain temperature.
- Fry for 12 to 15 minutes, turning once, until the crust is deep golden brown and the internal temperature is safe.
- Transfer chicken to a wire rack to drain and rest before serving.
Notes
Dry the meat thoroughly to prevent the coating from sliding off during the cooking process. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165 degrees Fahrenheit. Resting on a wire rack instead of a paper towel will keep the bottom of the chicken crispy.