Fried Chicken Without Buttermilk Recipe

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Today, we’re diving into a classic comfort food favorite: Fried Chicken Without Buttermilk. Whether you’re out of buttermilk, looking for a lighter alternative, or exploring new culinary horizons, this fried chicken recipe delivers juicy, crispy, and utterly delicious fried chicken.

Traditional Southern Fried Chicken is a beloved comfort food known for its crispy, golden-brown crust, and juicy, flavorful meat. This buttermilk-free fried chicken is perfect for family dinners, picnics, or any occasion that calls for a taste of home-cooked comfort. It evokes memories of family gatherings, picnics, and Sunday dinners.

I vividly remember the day I made this for the first time. It was my father’s birthday, and I was very excited to make this recipe, as fried chicken is my father’s favorite. Making this recipe at home was an incredibly satisfying experience.

I couldn’t believe it would turn out this great on my first try. My father loved it and praised me the whole day, leaving me utterly delighted.

Sharing this delicious meal with my family and seeing their smiles and compliments made all the effort worthwhile. So, if I can do it, you can too. Now, without further ado, let’s get started and bring extra joy to your table.

What's In The Post

Equipments Required

Large Bowl: I always use a large bowl to prepare the brine and marinate the chicken.
Measuring Cups and Spoons: I recommend using measuring cups and spoons to measure the ingredients accurately.
Whisk or Spoon: My go-to is to use a whisk to mix the brine.
Paper Towels: I suggest using paper towels to pat the chicken pieces dry after brining.
Shallow Dish or Plate: My preference is using a shallow dish for coating the chicken pieces with the flour mixture.
Large, Deep Skillet: I recommend using a large skillet to fry the chicken. If a deep fryer is available, it can also be used.
Tongs or Slotted Spoon: For safety, I prefer using a slotted spoon to add and remove the chicken pieces from the hot oil safely. You can also use tongs if you want.
Cooking Thermometer: A cooking thermometer is my best friend for checking the oil temperature; for perfectly crispy chicken, it should be around 350°F (175°C).
Wire Rack and Baking Sheet: Placing the chicken on a wire rack set over a baking sheet helps me keep it crispy by letting air circulate around it.
Paper Towels or Brown Paper: I suggest using paper towels to line the baking sheet to absorb more oil.
Knife and Cutting Board: If I’m working with a whole chicken, a sharp knife and cutting board are essential for cutting it into pieces.

Fried Chicken Without Buttermilk Ingredients & Substitutions

Note: These ingredients mentioned in this recipe are enough to make six servings of fried chicken.

Brine:

8 Cups Cold Water
2 Tablespoons Kosher Salt: Sea salt or table salt can be used instead, though I suggest adjusting the quantity (less if using table salt).
4 Tablespoons Sugar: Honey or brown sugar could be alternatives for a different sweetness profile.

Chicken:

4-5 Lbs Whole Chicken, cut into eight pieces (or 4-5 lbs of chicken parts): I suggest using boneless chicken breasts or thighs.
1/2 Cup Mild Hot Sauce (e.g., Frank’s Red Hot): I advise swapping this for sriracha or another favorite hot sauce.
2 1/4 Cups All-Purpose Flour: I recommend using a gluten-free flour blend for a glutenfree option.
1/4 Cup Cornstarch: I often substitute potato starch or tapioca flour if I don’t have cornstarch.
2 1/2 Teaspoon Seasoning Salt: I make my own with a mix of salt, pepper, garlic powder, and onion powder instead of seasoning salt.
1 Teaspoon Ground Black Pepper: I suggest using white pepper for a slightly different taste.
1 Tablespoon Poultry Seasoning: I make my own seasoning with thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
1 Tablespoon Onion Powder: If I don’t have onion powder, I often use finely grated fresh onion or onion flakes.
1 Tablespoon Garlic Powder: I use minced fresh garlic or garlic flakes as a good alternative.
1 Teaspoon Cayenne Pepper: For a milder heat, I use paprika or chili powder instead.
Oil for Frying:
4 Cups Peanut Oil: I use canola, vegetable, or even sunflower oil if I don’t have peanut oil.

Preparation and Cooking Time

Preparation Time	Cooking Time	Total Time
8 Hours	1 Hour	9 Hours

How To Make Fried Chicken Without Buttermilk At Home

Step 1

Combine the cold water, kosher salt, and sugar in a large bowl. Stir until the salt and sugar are fully dissolved.

Step 2

Submerge the chicken pieces in the brine, ensuring they are fully covered. Refrigerate for at least 4 hours, preferably overnight.

Step 3

Take a shallow tray and add flour to it.

Step 4

Now add cornstarch to the flour

Step 5

Top the flour mix with seasoning salt, black pepper, poultry seasoning, onion powder, garlic powder, and cayenne pepper.

Step 6

After brining, remove the chicken pieces, pat them dry with paper towels, and place them in a separate bowl.

Step 7

Combine the hot sauce and chicken pieces in the bowl, ensuring each piece is well-coated.

Step 8

Now, take the hot sauce-coated chicken and start dredging it in the flour mixture, pressing the coating onto the chicken to ensure it sticks. Shake off any excess flour.

Step 9

Place the coated chicken on the wire rack. The wire rack allows air to circulate, keeping the chicken crispy and helping remove excess flour.

Step 10

Heat the peanut oil to 350°F (175°C) in a large, deep skillet to fry the chicken. Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pan.

Step 11

Remove the chicken from the oil and place it over a baking sheet or wire rack to drain any excess oil. Let the chicken rest for a few minutes before serving.

Step 12

Remove the chicken from the oil and place it over a baking sheet or wire rack to drain any excess oil. Let the chicken rest for a few minutes before serving.

Expert Tips That I Recommend

Double Dredge for Extra Crispiness: I dredge the chicken in the flour mixture twice for an extra crispy coating. After the first dredge, I dip the chicken in water, then dredge it again in the flour mixture.
Flavor Variations: I like experimenting with different seasonings in the flour mixture. Adding herbs like thyme or rosemary gives extra flavor, and using smoked paprika adds a smoky kick.
Spice Up the Flour Mixture: To add more flavor, I incorporate a teaspoon of paprika, smoked paprika, or chili powder into the flour mixture.
Herbs in the Brine: I enhance the brine by adding fresh herbs like rosemary, thyme, or bay leaves for extra flavor.
Citrus Zest: I add lemon or lime zest to the flour mixture for a fresh, tangy flavor.
Panko Breadcrumbs: I mix some panko breadcrumbs into the flour mixture to achieve an even crunchier texture.
Marinade Variations: Before coating the chicken with hot sauce, I marinate it in yogurt, lemon juice, and spices for a few hours.
Infuse the Oil: While heating the oil, I add a few garlic cloves, rosemary sprigs, or chili peppers to infuse extra flavor into the fried chicken.
Resting the Chicken: After brining, I always let the chicken rest to enhance the flavor. Resting allows the brine to fully penetrate the meat, ensuring it stays juicy and flavorful. I typically let it rest for at least 30 minutes before cooking, which helps the flavors meld and improves the overall taste.
Heating the Coating: To ensure the coating sticks better, I heat it for a few minutes before dredging the chicken. This step involves warming the flour and seasoning mixture in a pan or oven to make it slightly more cohesive. The heat helps the coating adhere more effectively to the chicken, creating a more even and crispy crust when fried.
Double Frying: For extra crispiness, I double fry the chicken. First, I fry it at a lower temperature to cook the chicken thoroughly without burning the coating. After this initial fry, I let the chicken rest briefly and then fry it again at a higher temperature. This second fry creates a crunchier and more golden-brown exterior, giving the chicken a deliciously crispy texture.

FAQs About Fried Chicken Without Buttermilk

Why is your chicken not crispy?

It can be because of insufficient coating. Ensure each piece of chicken is well-coated with the flour mixture, pressing the coating onto the chicken. It can also happen if the oil is not hot enough. Make sure the oil is at 350°F (175°C) before frying. Also, avoid overcrowding the pan. Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken.

Why is your chicken undercooked inside?

If the oil temperature is not right, your chicken can remain undercooked from the inside. Ensure the oil is 350°F (175°C). If it’s too hot, the outside will cook too quickly, leaving the inside undercooked. Also, make sure the chicken pieces are not too thick. Thicker pieces take longer to cook through.

Why is your coating falling off the chicken?

It can be because of wet chicken. Always pat the chicken pieces dry thoroughly after brining to help the coating adhere better. Let the coated chicken rest on a wire rack for a few minutes before frying to help the coating set. Also, make sure the flour mixture is well-mixed and that you press the coating onto the chicken firmly.

How can you fix it if your chicken is too salty?

If your chicken turns out too salty, ensure it is not brined for too long—4 hours to overnight is recommended. Also, you can adjust the amount of seasoning salt in the flour mixture if you find the chicken too salty.

Why is your chicken bland?

It’s likely due to insufficient seasoning or a lack of flavor depth. To avoid bland chicken, ensure the flour mixture is well-seasoned. Don’t skimp on the spices and seasoning; make sure the chicken is well-coated with the hot sauce before dredging it into the flour mixture.

Why is your chicken too dark on the outside?

It can happen if the oil is too hot. Ensure it’s at 350°F (175°C) to maintain optimum color. Using an alternative to sugar in the brine may caramelize faster and cause the chicken to darken, so be mindful of the same.

Why is your chicken greasy?

Your chicken can turn out that way because of an incorrect oil temperature. Oil that is too cool can result in greasy chicken. Ensure the oil is at the correct temperature.

How can you make your fried chicken spicier?

To make your chicken spicier, increase the amount of cayenne pepper in the dredge and add more hot sauce to the buttermilk marinade.

How can you ensure the oil temperature stays consistent throughout frying?

To maintain a consistent oil temperature while frying chicken without buttermilk, use an instant-read thermometer to keep the oil between 350°F and 375°F (175°C to 190°C). Preheat the oil before adding the chicken, and avoid overcrowding the pan to prevent temperature drops. Adjust the burner heat as needed to stabilize the oil temperature, and use a heavy-bottomed pan for better heat retention. Letting the chicken come to room temperature before frying can also help avoid drastic temperature changes when adding the chicken to the hot oil.

Nutritional Information Per Serving

While fried chicken can be part of a balanced diet, it’s best enjoyed in moderation as it is deep-fried. This is especially true if you’re mindful of your overall fat, calorie, and sodium intake.

Calories	546 kcal
Carbohydrates	51 g
Protein	32 g
Fat	22 g
Saturated Fat	6 g
Polyunsaturated Fat	5 g
Monounsaturated Fat	9 g
Trans Fat	0.1 g
Cholesterol	109 mg
Sodium	2446 mg
Potassium	368 mg
Fiber	2 g
Sugar	8 g
Vitamin A	362 IU
Vitamin C	3 mg
Calcium	48 mg
Iron	4 mg

This fried chicken can fit into several diets, such as Paleo, Keto, low-carb, dairy-free, and gluten-free, provided the breading and oil used are appropriate for these dietary restrictions.

However, it is not suitable for vegetarian, vegan, low-fat, heart-healthy, and low-sodium diets. However, with a few modifications, this recipe can be enjoyed in moderation.

Recipe Variations For Different Diets

Low-Carb/Keto Diet: I use almond flour or crushed pork rinds instead of regular flour and breadcrumbs to keep the carbs low while still enjoying crispy fried chicken.
Paleo Diet: I substitute almond or coconut flour for regular flour. This keeps it grain-free and aligns with my Paleo diet principles.
Vegan Diet: I use tofu or seitan as a chicken substitute and chickpea flour or cornmeal for breading. This way, I can enjoy a satisfying vegan-friendly version of fried chicken.
Low-Sodium Diet: I often choose salt-free seasoning blends and be mindful of limiting added salt in my fried chicken recipe. This ensures I enjoy a flavorful meal while sticking to my low-sodium diet goals.
Low-Calorie Diet: I focus on using lean cuts of chicken and a minimal amount of healthy oil for frying. I’ll also consider baking instead of frying to reduce the overall calorie content while enjoying a delicious meal.

Storing And Reheating This Recipe

Storing-

In The Refrigerator: I suggest storing your fried chicken in an airtight container in the refrigerator. It stays fresh for up to two days. Letting it cool to room temperature before refrigerating is important to avoid moisture buildup.
In The Freezer: For more extended storage, I suggest placing the fried chicken in an airtight container in the freezer. It can stay fresh for up to 2 months. To maintain its texture, I recommend not thawing it before reheating.

Reheating-

In A Microwave: I reheat the fried chicken in the microwave. I place it on a microwave-safe plate and heat it in 30-second intervals at the highest setting. It’s essential not to overcrowd the plate for even heating.
In An Oven: Alternatively, I reheat the fried chicken in a preheated oven set to 300°F. I place it on a baking sheet and let it heat for about 8 to 10 minutes, flipping it occasionally for even heating.
In An Air Fryer: I recommend setting the air fryer to 300°F and cooking it for about 8 minutes, flipping it halfway through. This method ensures it’s heated evenly while maintaining the crunchiness.

What To Serve With This Recipe

Mashed Potatoes: I love serving mashed potatoes with my fried chicken. They’re creamy and smooth, perfectly complementing the chicken’s crispy texture. Adding gravy enhances the overall flavor profile.
Macaroni and Cheese: This dish is my favorite. It offers comforting creaminess and cheesy goodness alongside the fried chicken, creating a satisfying meal.
Coleslaw: I love the crisp and creamy texture of coleslaw. It provides a refreshing contrast to the richness of the fried chicken and balances out the flavors nicely.
Buttermilk Biscuits: These biscuits are a Southern staple and are perfect for soaking up gravy or enjoying on their own with a bit of butter and they taste amazingly well with a crispy fried chicken.
BBQ Sauce: Tangy and flavorful, it is a tasty dipping sauce that enhances the fried chicken experience.
Potato Salad: I like serving potato salad and fried chicken because of its creamy and satisfying taste. It adds another comfort layer to the meal and pairs well with the crispy chicken.