Fried Chicken Recipe (Without Buttermilk)

We make our fried chicken recipe without buttermilk, and it turns out crispy, juicy, and full of flavor! Instead of buttermilk, we use a simple brine with salt, sugar, and water to keep the chicken tender. Then, we coat it in a mix of flour, cornstarch, and seasonings for that perfect crunch! It’s the same method we use for fried chicken wings and fried pork chops!

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Ingredients

• 1 whole chicken (6 pounds, cut up; or 8 pieces of your favorite cuts of chicken)
• Neutral oil for frying (e.g. peanut oil, vegetable oil, canola oil)

Brine

• 16 cups water (1 gallon)
• 3/4 cup Diamond Crystal Kosher Salt
• 1/2 cup granulated sugar
• Ice

Seasoned Flour

• 1 cup all purpose flour
• 1 cup corn starch
• 1 tablespoon granulated garlic (if using garlic powder, use a bit less)
• 1 tablespoon granulated onion (if using onion powder, use a bit less)
• 1/2 tablespoon ground black pepper
• 1/2 tablespoon seasoned salt
• 1 teaspoon smoked paprika
• Cayenne pepper (optional)

Egg Wash

• 3 eggs
• 3 tablespoons water

How to Make Fried Chicken (No Buttermilk)

Here’s a step-by-step guide for making our crispy and flavorful Southern fried chicken recipe without buttermilk.

Step 1: Brine

This recipe uses a basic salt, sugar, and water brine that will infuse your chicken with a nice balance of flavor while helping to retain moisture during cooking.

1. Bring water to a boil in a pot.
2. In the same pot, add kosher salt and sugar to the boiling water. Stir until completely dissolved.
3. Remove the pot from heat and let the brine cool slightly.
4. Add ice to the pot, stirring until the ice is mostly melted, and the brine reaches room temperature.
5. Place chicken pieces in a large bowl or container.
6. Pour the brine over the chicken, ensuring they are fully submerged.
7. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.
8. Before cooking, remove chicken from the brine, rinse, and pat the pieces dry with paper towel, Then, proceed with dredge and fry instructions.

Step Two: Dredge

1. Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, paprika, and cayenne pepper (if using) in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
2. Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
3. Line a sheet pan with parchment paper. Remove chicken from the brine. Don’t forget to rinse and pat dry with paper towels. Dip chicken into the egg wash, ensuring that each piece is well coated. The egg wash helps the flour adhere to the chicken and creates a crispy coating during frying.
4. Once coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto the meat to create a textured coating. Repeat with the rest of the pieces. Rest the battered chicken on a sheet pan lined with parchment paper for 3-5 minutes.

Step Three: Fry

1. Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 2 1/2 to 3 inches). Heat over medium heat to around 360°F (182°C) to 365°F (185°C). Meanwhile, preheat the oven to the lowest temperature (this is an optional step if you want to keep the cooked chicken warm while frying in batches).
2. Carefully place the coated chicken pieces into the hot oil. Fry until it is golden brown and cooked through. Be sure to fry in batches to prevent overcrowding and temperature drop. The internal temperature of the chicken should reach 165°F (74°C). This takes about 8-10 minutes for white meat and 12-14 minutes for dark meat. 
3. Once chicken is cooked, use tongs or a slotted spoon to remove it from the oil and place it on a wire rack set over a sheet pan to drain any excess oil. Let the fried chicken rest for a few minutes before serving. Grab some hot sauce and enjoy your crispy and delicious Southern fried chicken!

Recipe Tips and Tricks

• Use a Thermometer: To get your chicken perfectly cooked, invest in a deep-fry thermometer. This helps your chicken hit the right internal temperature of 165°F (74°C) without overcooking.
• Keep an Eye on the Oil Temperature: Make sure the oil stays at the right temperature while frying.
• Preheat the Oven for Warm Storage: If you’re frying in batches, preheat the oven to its lowest setting to keep the chicken warm. Place the cooked chicken on a wire rack over a sheet pan to help it stay crispy.
• Adjust the Seasoning: Don’t be afraid to tweak the seasoning in the flour mix to suit your taste. If you love a little extra kick, throw in more cayenne pepper or any other spice you prefer.

What to Serve

Fried chicken goes great with classic Southern sides! Here are some traditional favorites we love:

• Southern collard greens with ham hocks or collard greens with smoked turkey.
• Fresh green beans with smoked turkey, onion, garlic, and seasonings.
• Our traditional soul food candied yams recipe passed down from generation to generation.
• Southern cabbage simmered in a smoked turkey broth with seasonings and spices.
• Our soul food cornbread recipe is easy to follow and yields a moist, tender crumb.
• Gouda Mac and Cheese or Southern mac and cheese are two favorites.
• Black eyed peas with smoked neck bones are a classic.

Storage and Reheating

• Refrigerate fried chicken within 2 hours in an airtight container for up to 4 days.
• To maintain crispiness, reheat leftover fried chicken in an oven or toaster oven. Preheat to 375°F (190°C), place chicken on a baking sheet, and warm for about 15 minutes. Avoid using a microwave, as it can make the coating soggy.

Commonly Asked Questions

How long can you leave fried chicken out?

You can leave fried chicken out for up to 2 hours at room temperature. If the temperature is hotter than 90°F (32°C), you can leave fried chicken out for about an hour. If you forgot to put your chicken up, we would recommend throwing it away, just to be on the safe side.