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Fried Chicken Recipe Without Buttermilk
Fried Chicken Recipe Without Buttermilk: Crispy and Flavorful
Introduction If you’re looking for a delicious fried chicken recipe that doesn’t require buttermilk, you’re in the right place. This recipe delivers the same crispy, juicy results using a simple seasoned flour and egg wash method. It’s perfect for those who might not have buttermilk on hand or prefer not to use it.
What You Need:
- Chicken Pieces: 6 pieces (thighs, drumsticks, and breasts are ideal), skin-on for best results.
- Eggs: 2, beaten, to help the flour coating adhere.
- Flour: 1 ½ cups, for dredging.
- Paprika: 1 teaspoon, for color and a mild, smoky flavor.
- Garlic Powder: 1 teaspoon, for depth of flavor.
- Onion Powder: 1 teaspoon, for additional flavor.
- Cayenne Pepper: ½ teaspoon, for a hint of heat (optional).
- Salt and Black Pepper: To taste.
- Vegetable Oil: Enough for deep frying, approximately 2-3 inches in a deep skillet or fryer.
Step-by-Step Cooking Guide:
- Prepare the Chicken:
- Start by patting the chicken pieces dry with paper towels. This helps the egg wash and flour stick better.
- Season the Flour:
- In a large bowl or a shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper thoroughly.
- Prepare the Egg Wash:
- In a separate bowl, beat the eggs. You can add a tablespoon of water or milk to thin it slightly, which makes for a lighter coating.
- Dredge the Chicken:
- Dip each piece of chicken first in the egg wash, allowing the excess to drip off. Then, dredge it thoroughly in the seasoned flour mixture, pressing the flour onto the surface to ensure full coverage.
- Heat the Oil:
- Fill a deep skillet or fryer with vegetable oil and heat it to 350°F (175°C). Check the temperature with a cooking thermometer to ensure accurate frying.
- Fry the Chicken:
- Carefully place the coated chicken pieces into the hot oil. Cook in batches if necessary to avoid overcrowding the pan, which can lower the temperature and cause the chicken to absorb more oil.
- Fry each piece for about 15-18 minutes, turning occasionally, until golden brown and an internal temperature of 165°F (74°C) is reached.
- Drain and Serve:
- Once fried, remove the chicken pieces from the oil and drain on a wire rack set over a baking sheet. This helps keep them crispy by allowing air to circulate around the chicken.
Serving Suggestions:
- Sides: Fried chicken pairs wonderfully with mashed potatoes, coleslaw, or a simple green salad. Adding cornbread or biscuits on the side can complete this comforting meal.
- Dips: Serve with your favorite dips like barbecue sauce, honey mustard, or a simple homemade ranch.
Conclusion This fried chicken recipe without buttermilk is straightforward, ensuring you still get that crave-worthy crunch and flavor. It’s perfect for any day of the week, whether you’re feeding a family or entertaining guests.