Southern Fried Chicken Recipe (Without Buttermilk)

5 from 6 votes

Southern 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!

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: Soul Food

Servings: servings

Calories: 474kcal

Author: Krysten Wilkes & Marrekus Wilkes

Equipment

Deep Frying Thermometer

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
¾ cup Diamond Crystal Kosher Salt
½ 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 little bit less
1 tablespoon granulated onion if using onion powder, use a little bit less
½ tablespoon ground black pepper
½ tablespoon seasoned salt
1 teaspoon smoked paprika

Egg Wash

3 eggs
3 tablespoons water

Instructions

Brine Chicken

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

Dredge in Egg Wash & Seasoned Flour

Put flour, cornstarch, granulated garlic, granulated onion, pepper, seasoned salt, and paprika in a large bowl and whisk ingredients to combine. Alternatively, add ingredients to a brown paper bag and toss to combine. Set aside.
Crack the eggs into a large mixing bowl, add 3 tablespoons of water, and whisk them together. Set aside.
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.
Once chicken is coated with the egg wash, dredge it in the seasoned flour mixture, pressing the flour onto chicken to create a textured coating. Rest the battered chicken on a sheet pan lined with parchment paper for 3-5 minutes.

Deep Fry

Fill a large deep skillet or Dutch oven with enough cooking oil to submerge chicken pieces (about 2 ½ 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 if an optional step if you want to keep the cooked chicken warm while frying in batches).
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.
Once 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. Enjoy your crispy and delicious Southern fried chicken!

Notes

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.

Nutrition