Crispy Fried Chicken Without Buttermilk | A Finger-Licking’ Good Recipe

Are you craving unbelievably Crispy Fried Chicken Without Buttermilk? Look no further! In this recipe, I’ll show you how to make the best homemade fried chicken without using buttermilk. This crispy delight is made in a cast iron skillet, giving it the perfect crunchy texture. Get ready to indulge in the tastiest fried chicken you’ve ever had!

Understanding the Role of Buttermilk in Fried Chicken:

Before delving into the alternative methods, let’s first understand the role of buttermilk in traditional fried chicken recipes. Buttermilk has long been used as a key ingredient due to its acidic nature, which helps tenderize the chicken and infuse it with flavor. Additionally, buttermilk acts as a moisture-retaining agent, ensuring that the chicken remains juicy during the frying process. However, for those who prefer not to use buttermilk or simply don’t have it on hand, fear not! There are other ways to achieve equally succulent results.

Ingredients

2 lb organic chicken parts (thighs, legs, breasts, or wings)
3-4 large organic eggs, whisked
2 cups organic all-purpose flour
3 teaspoons salt, divided
1 teaspoon freshly ground black pepper
½ teaspoon organic cayenne pepper
2 teaspoons organic ground paprika
1 teaspoon organic dried thyme
½ teaspoon organic dried rosemary
1 teaspoon organic onion powder
2-3 inches of vegetable oil (e.g., avocado oil)
Carrot (optional, to keep the oil clean when frying)

Instructions

In a large bowl, combine the flour, 2 teaspoons of salt, black pepper, cayenne pepper, paprika, thyme, rosemary, and onion powder. Mix well to combine all the dry ingredients.
Dip each piece of chicken into the whisked eggs, allowing any excess to drip off. Then coat the chicken in the seasoned flour mixture, pressing it firmly to adhere the coating to the chicken. Repeat this process for all the chicken pieces.
Heat the vegetable oil in a large skillet or deep fryer to a temperature of 350°F (175°C). If desired, add a carrot to the oil to help keep it clean while frying.
Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding the skillet. Fry the chicken for about 12-15 minutes, or until golden brown and cooked through. Turn the chicken pieces occasionally to ensure even cooking.
Using a slotted spoon or tongs, remove the fried chicken from the oil and transfer it to a plate lined with paper towels to drain excess oil. Sprinkle the remaining teaspoon of salt over the hot fried chicken.
Repeat the frying process with the remaining chicken pieces until all are cooked.
Serve the crispy fried chicken hot and enjoy it as is or with your favorite dipping sauces or sides.

Prep Time: 15 minutes
Cook Time: 15 minutes.
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Frying
Cuisine: American

Key Ingredients for Perfect Pan-Fried Chicken

To make this mouthwatering fried chicken, you’ll need a few key ingredients:

Organic Chicken Parts: Use 2 pounds of your preferred combination of chicken parts, such as thighs, legs, breasts, or wings. Removing the bone from the thighs helps them cook faster and more evenly.
Eggs: Whisk 3 to 4 large organic eggs to bind the flour to the chicken, creating a crispy crust while keeping the meat moist.
Flour: Use 2 cups of organic all-purpose flour for coating the chicken.
Seasonings: Enhance the flavor of your fried chicken with 3 teaspoons of salt (divided), 1 teaspoon of freshly ground black pepper, ½ teaspoon of cayenne pepper, 2 teaspoons of ground paprika, 1 teaspoon each of dried thyme and rosemary, and 1 teaspoon of onion powder.
Vegetable Oil: Heat 2 to 3 inches of vegetable oil, such as organic cold-pressed avocado oil, in a large cast iron skillet for frying the chicken.

How to Make Crispy Fried Chicken Without Buttermilk in a Cast Iron Skillet

Follow these steps to achieve crispy perfection:

Step 1: Prepare the Dredging Stations

Set up three stations for coating the chicken: one bowl or plate for the eggs, one for the seasoned flour, and one for the rinsed chicken pieces. Place two sheet pans with wire racks nearby to hold the coated and cooked chicken.

Step 2: Coat the Chicken

Sprinkle the chicken with a bit of salt to season it. Using tongs or gloved hands, coat the chicken in the seasoned flour mixture, ensuring it’s fully covered. Shake off any excess flour, then dip the chicken into the whisked eggs. Finally, transfer the chicken back to the flour mixture and coat it again for a crispy outer crust. Place the coated chicken on one of the sheet pans with a wire rack, and repeat with the remaining chicken pieces.

Step 3: Fry the Chicken

Heat the cast iron skillet on medium heat with 2 to 3 inches of vegetable oil. Optionally, you can add a rinsed and dried carrot to the oil to help keep it clean. Once the oil is hot and sizzling, carefully add the chicken into the skillet, away from you, using a fork or tongs. Cook each side for approximately 5 minutes, or until the crust turns a golden brown color. Use a fork or slotted spoon to transfer the cooked chicken to the second sheet pan with a wire rack. Repeat this process with the remaining chicken.

Step 4: Serve and Enjoy

Once all the chicken is cooked and drained, it’s time to dig in! Serve your crispy fried chicken immediately and savor the irresistible flavor and texture. You can pair it with your favorite sides, such as mashed potatoes, coleslaw, or cornbread, for a complete meal.

Tips for Perfect Fried Chicken:

Use tongs or gloves to handle the chicken during the coating process to avoid getting your hands messy.
Adjust the cooking time based on whether the meat has bones or not. Bone-in pieces will take longer to fry than boneless ones.

Q: _ Is milk or buttermilk better for fried chicken?

A: _ Both milk and buttermilk can be used to make fried chicken, and the choice between the two largely depends on personal preference and the desired outcome. Milk is a common ingredient used in fried chicken recipes. It helps to tenderize the chicken and adds moisture to the meat, resulting in a juicy and flavorful final product. The milk helps to create a coating that adheres well to the chicken, giving it a crispy and golden-brown exterior.
Buttermilk, on the other hand, is often preferred by many cooks for making fried chicken. It has a tangy flavor and slightly thicker consistency compared to regular milk. Buttermilk contains lactic acid, which helps to break down the proteins in the chicken, resulting in a more tender and flavorful meat. It also helps to create a lighter and crispier crust when combined with flour or breading.
While both milk and buttermilk can yield delicious fried chicken, buttermilk is often considered to be the superior choice due to its ability to tenderize the meat and enhance the overall flavor. However, if you don’t have buttermilk on hand or prefer a milder taste, milk can still produce satisfactory results.
Ultimately, the decision between milk and buttermilk for fried chicken comes down to personal preference and the desired taste and texture. It’s worth experimenting with both options to find the one that suits your palate and delivers the fried chicken experience you enjoy most.

Q: _How do you make a substitute for buttermilk?

A: _To make a substitute for buttermilk, you can use two simple ingredients: milk and an acidic component like lemon juice or vinegar. Start by measuring out 1 cup of milk and removing 1 tablespoon of it. Replace the tablespoon of milk with 1 tablespoon of lemon juice or vinegar. Stir the mixture and let it sit for about 5 to 10 minutes to allow the milk to curdle and thicken slightly. The resulting mixture will have a tangy flavor and a consistency similar to buttermilk. This homemade buttermilk substitute can be used in recipes that call for buttermilk, such as pancakes, biscuits, or fried chicken_

CONCLUTIONS:

In conclusion, this recipe for crispy fried chicken without buttermilk provides a delicious and satisfying dish that can be enjoyed by anyone, whether they prefer to avoid or simply don’t have buttermilk on hand. By following the steps outlined in the recipe, you can achieve golden-brown and flavorful chicken with a crispy outer coating and tender, juicy meat on the inside.