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Fried Chicken Recipe No Buttermilk
Fried Chicken Recipe Without Buttermilk: Simple and Delicious
Introduction While buttermilk is a popular ingredient in fried chicken recipes for its ability to tenderize and add flavor, it’s not essential for creating delicious fried chicken. This recipe offers an alternative that skips the buttermilk but still delivers crispy, juicy fried chicken that’s full of flavor.
What You Need:
- Chicken Pieces: 4-6 pieces (thighs, drumsticks, breasts), skin-on for crispiness.
- Egg Wash: 2 large eggs, beaten with 2 tablespoons of water.
- Flour: 1 ½ cups, for dredging.
- Cornstarch: ¼ cup, to enhance the crispiness of the chicken.
- Garlic Powder: 1 teaspoon, for added flavor.
- Paprika: 1 teaspoon, for color and mild spice.
- Cayenne Pepper: ½ teaspoon, for a touch of heat (optional).
- Salt and Black Pepper: To taste.
- Vegetable Oil: For frying, enough to cover the chicken pieces halfway in the pan.
Step-by-Step Cooking Guide:
- Prepare the Chicken:
- Start by rinsing your chicken pieces under cold water and patting them dry with paper towels. This helps the coating stick better.
- Mix the Dry Ingredients:
- In a large bowl, combine the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
- Prepare the Egg Wash:
- In another bowl, beat the eggs with a splash of water. This mixture will help the flour mixture adhere to the chicken and add crispiness.
- Dredge the Chicken:
- Dip each piece of chicken first in the egg wash, then thoroughly coat with the flour mixture. Make sure each piece is completely covered with the dry mix. Shake off any excess flour.
- Heat the Oil:
- Pour vegetable oil into a large frying pan until it’s about ½ inch deep. Heat over medium-high until a thermometer reads 350°F (175°C) or until a small amount of flour sizzles when sprinkled in the oil.
- Fry the Chicken:
- Carefully place the chicken pieces in the hot oil. Fry them in batches if necessary to avoid overcrowding the pan, which can lower the oil’s temperature and lead to soggy chicken.
- Fry each piece for about 8-10 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Drain and Serve:
- Remove the chicken from the oil and let it drain on a wire rack set over a baking sheet. This setup helps keep the chicken crispy by allowing air to circulate around it.
Serving Suggestions:
- Sides: Classic sides like mashed potatoes, coleslaw, or green beans pair well with fried chicken. For a lighter option, consider a fresh salad or steamed veggies.
- Dips: Enhance your meal with a variety of dipping sauces, such as barbecue sauce, honey mustard, or a creamy garlic sauce.
Conclusion This no-buttermilk fried chicken recipe proves that you can achieve the perfect crispy and juicy fried chicken without buttermilk. It’s easy to prepare and sure to satisfy your cravings for a classic comfort food dish.