Southern Style Chicken Fried Chicken (No Buttermilk)
Experience the classic crunch of Southern comfort food without the need for buttermilk. This recipe uses a traditional egg and milk wash combined with a spice-forward flour dredge to create a perfectly crispy, golden-brown crust. Every bite of the tender, thin-pounded chicken breast is packed with savory seasoning, making it the perfect base for your favorite creamy gravy.
Ingredients
- 4 chicken breasts, pounded to 1/2 inch thickness
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 tbsp kosher salt
- 1 tbsp freshly cracked black pepper
- 3 cups vegetable oil
Instructions
- Pound the chicken breasts between two sheets of plastic wrap until they reach a uniform thickness of one-half inch.
- Combine the flour, salt, black pepper, cayenne, and paprika in a wide, shallow bowl for the dry coating.
- Whisk the eggs and milk together in a separate shallow dish to create the liquid binding station.
- Coat each chicken breast thoroughly in the flour mixture, shaking off any excess.
- Dip the floured chicken into the milk and egg mixture until completely submerged.
- Remove the chicken from the liquid, letting excess drip off, then dip back into the flour mixture for a final coating.
- Heat the vegetable oil in a large skillet to 350°F.
- Carefully place chicken in the oil and fry until golden brown and cooked through, about 3-4 minutes per side.
Notes
Ensure oil is at the correct temperature before frying for the crispest results. Drain finished chicken on a wire rack rather than paper towels to keep the underside from becoming soggy.