Fried Chicken Recipe Without Buttermilk
Crispy fried chicken without buttermilk is juicy on the inside and crunchy on the outside, using a simple seasoning mix and milk substitute.
Ingredients
- - 4 bone-in skin-on chicken pieces (legs, thighs, or breasts)
- - 1 cup milk or plain yogurt diluted with water
- - 1 tbsp lemon juice or vinegar
- - 1 ½ cups all-purpose flour
- - 1 tsp salt
- - 1 tsp black pepper
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 tsp smoked paprika
- - ½ tsp cayenne pepper optional
- - 2 eggs
- - Vegetable oil for frying
Instructions
- 1. In a bowl, mix milk with lemon juice or vinegar. Let sit for 5 minutes to create a tangy marinade.
- 2. Submerge chicken pieces in the milk mixture and marinate for at least 30 minutes.
- 3. In another bowl, whisk eggs and set aside.
- 4. In a shallow dish, combine flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- 5. Remove chicken from the milk mixture, dip in eggs, then coat thoroughly in the flour mixture.
- 6. Heat oil in a deep pan to 350°F (175°C).
- 7. Fry chicken in batches for 12-15 minutes, turning occasionally, until golden brown and fully cooked (internal temp 165°F/75°C).
- 8. Drain on a paper towel and let rest for 5 minutes before serving.
Notes
- Use whole milk for a richer taste.
- Double-coat for extra crispy chicken.
- Let coated chicken rest for 10 minutes before frying for better adhesion.
- Avoid overcrowding the pan to maintain oil temperature.