Easy Fried Chicken Recipe without buttermilk is an absolutely delicious dinner idea that everyone in your family is sure to love! Our Crispy Fried Chicken has a quick marinade and a double coat of batter for an extra crispy texture!
Enjoying this easy fried chicken recipe on a relaxing weekend is a past-time many of us can say we have taken part of. With southern fried chicken being a go-to for many, this fried chicken without buttermilk is one that will give you new perspectives on a delicious chicken meal. It is made with just a few basic household pantry ingredients, this Fried Chicken recipe is definitely one you will keep coming back to.
Fried Chicken without Buttermilk
Fried chicken is a generously coated piece of chicken, then fried in oil until crispy and cooked through. While most fried chicken recipes recommend buttermilk for various reasons, this easy recipe is made without. Not needing buttermilk or a buttermilk replacement is a great way to avoid a quick trip to the store and can allow you the fun of making chicken without tracking down miscellaneous ingredients.
Fried Chicken ingredients
For the marinade, you will need:
-Chicken: You need 1 pound of chicken pieces with the skin on. You can use thighs, breasts, or any other cut you prefer.
-Ketchup: Using 1 tablespoon of ketchup will add in some acidity and sweetness to the marinade.
-Soy sauce: You will need ½ tablespoon of soy sauce to add a little more saltiness to help tenderize the chicken as it rests.
-Spices: You need 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of salt, and ½ teaspoon of black pepper to ensure the chicken is well seasoned.
For the dredging mixture, you will need:
-Flour: 1 ½ cups of all-purpose flour for the base of the dredging mixture.
-Cornstarch: Use ¼ cup of cornstarch to help create a perfect texture for the coat of the fried chicken.
-Paprika: Using 1 teaspoon of paprika adds a nice flavor and a little color to every fried piece.
-Turmeric powder: You will need ½ teaspoon of turmeric, this will blend well with the other ingredients.
-Salt: 1 teaspoon of salt will enhance the flavors and make this chicken taste finger-licking good.
-Chili powder: This optional spice is recommended if you enjoy your chicken to have a small kick of spice, 1 teaspoon will give some nice heat to this recipe.
How to make Fried Chicken without Buttermilk
Marinade instructions
In a large size bowl, whisk together the ketchup, soy sauce, garlic powder, paprika, salt, and pepper.
Then, place your chicken pieces in the large bowl with the marinade, turning to coat the pieces well.
Next, cover the bowl and let the chicken marinate in the fridge for at least 1 hour.
Dredging coat instructions
Heat 3 inches of oil in a dutch oven over medium-high heat (you want it to be about 350 degrees F).
Fill a medium size bowl with water, set aside.
In a large shallow dish (like a pie plate) combine the flour, cornstarch, paprika, turmeric, salt, and chili powder (if desired).
Next, place each piece of chicken in the flour mixture, turning to coat well.
After that, dip the pieces into the bowl of water, one at a time, and then re-roll them in the flour mixture for a second round of coating Make sure to cover the chicken well, you won’t regret it!
Proceed to place the coated chicken in the heated frying pan. Fry the chicken in small batches for 5-7 minutes on each side, until the juices run clear and the internal temperature reaches 165 degrees F.
Let the chicken cool on paper towels for several minutes before serving. Enjoy!
Crispy Fried Chicken
Ingredients
- 1 pound chicken pieces with skin Legs, thighs, breasts
- canola or vegetable oil, for frying
Quick & Easy Chicken Marinade
- 1 tablespoon ketchup
- ½ tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Dredging Mixture
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ¼ teaspoon chili powder optional for an added kick of heat
- bowl of water for dipping chicken in
Instructions
Marinade instructions
- In a large size bowl, whisk together the ketchup, soy sauce, garlic powder, paprika, salt, and pepper.
- Then, place your chicken pieces in the large bowl with the marinade, turning to coat the pieces well.
- Next, cover the bowl and let the chicken marinate in the fridge for at least 1 hour.
Dredging coat instructions
- Heat 3 inches of oil in a Dutch oven over medium-high heat (you want it to be about 350 degrees F).
- Fill a medium size bowl with water, set aside.
- In a large shallow dish (like a pie plate) combine the flour, cornstarch, paprika, turmeric, salt, and chili powder(if desired).
- Next, place each piece of chicken in the flour mixture, turning to coat well.
- After that, dip the pieces into the bowl of water, one at a time, and then re-roll them in the flour mixture for a second round of coating Make sure to cover the chicken well, you won't regret it!
- Proceed to place the coated chicken in the heated frying pan. Fry the chicken in small batches for 5-7 minutes on each side, until the juices run clear and the internal temperature reaches 165degrees F.
- Let the chicken cool on paper towels for several minutes before serving. Enjoy!
Video
Notes
Nutrition
Can fried chicken be frozen?
After the chicken has cooled completely, you can freeze the chicken in an airtight container in the freezer for up to 6 months. You will want to thaw the pieces overnight in the fridge and then bake on a wire rack topped baking sheet to help air circulate around the chicken as it bakes to help maintain some of the crispy skin it once had. The skin will naturally soften through the freezing and thawing process.
Can fried chicken be reheated?
Yes, to reheat the chicken and keep the skin crispy it’s best to use an oven with a wire rack topped baking sheet so that the air can circulate around it. You could also use a microwave for faster results but the skin will not be crisp. Air fryers or other convection style cooking appliances may also work. Just make sure that the chicken is back to a safe consumable temperature before eating.
Why is my fried chicken not crispy?
If your oil is not hot enough you may cook your chicken without crisping up the skin. For best results, do not add the chicken until the oil has reached 350 degrees F so that the chicken doesn’t sit for too low in unheated oil. This will give you a better crispness.
More chicken recipes:
- 30 Minute White Chicken Chili
- Oven Baked Chicken Breasts
- Crockpot Chicken Taco Soup
- Slow Cooker Chicken Alfredo Soup
- Chicken Bacon Ranch Enchiladas
- Mexican Chicken Corn Chowder
- Chicken Broccoli Casserole
- Crockpot Chicken Vegetable Alfredo
- Easy Indian Butter Chicken
- Chicken Nachos
- Coca Cola Chicken
- Fajita Chicken Kabobs
- Orange Chicken
- Chile Lime Smoked Chicken Wings
- Honey Chicken Kabobs
Fried Chicken Recipe made without buttermilk is so delicious and easy to make, good on a relaxing weekend for extra indulgence for you and your family!
Ashley says
This recipe was so easy. My daughter loved it and already asked me to make it again. So crispy!
Sandi says
This is the crispiest, yet juiciest chicken…so good!
Kari says
Made this last night and it was the best fried chicken I have ever made! All my kids wanted seconds and my oldest even came back for thirds. This will definitely be a go to recipe from now on!
Jessica says
So glad to hear Kari!
Teresa M. Formica says
Came out perfect even though I had to guess at oil temperature. Just the right amount of corn starch to flour ratio for a beautiful golden brown crispy skin. Thanks.
Nellie says
So glad you enjoyed the recipe Teresa!
April says
What is a good substitute for tumeric powder? Thanks!
Nicole says
You can easily omit it or use about half as much ground mustard instead
Merridith says
I followed recipe closely. The coating was dark and had burnt taste. I kept canola oil at 300 to 350 degrees. I think next time I will deep fry only part way and finish in the oven. Chicken was still pink close to the bone although what was cooked through was tender and moist.. Disappointed
Nicole says
hmm that definitely doesnt sound right. Are you sure that your thermometer was calibrated right because it really does sound like your oil was too hot.
J says
I think the biggest hurdle is that it’s very much so -not- southern fried chicken. I replaced all spices with cayenne. No chili powder or paprika because let’s face it, those arent “spicy” . I will say that the chicken was incredibly juicy, the marinade although foreign to me was actually pretty good, and the breading crisp …but it seems to be lacking something. A certain thickness that maybe my southern palate has grown accustomed to. I dont want to say that it was “hollow” because it was very good, very light juicy and crisp
Nicole says
Thanks for your feedback!