Fried Chicken Recipe made without buttermilk! Our Crispy Fried Chicken has a quick marinade & a double coat of batter for an extra crispy texture!
Enjoying some easy fried chicken on Sundays, summers, or just because 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 easy fried chicken recipe is one that will give you new perspectives on delicious chicken. Made with just a few basic household pantry ingredients this marinated fried chicken is one you’ll keep coming back to.
Fried chicken without buttermilk
Fried chicken is a coated chicken piece 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: We need 1 pound of chicken pieces with the skin on. You can use thighs, breasts, or another cut if preferred.
-Ketchup: 1 tablespoon of ketchup will add in some acidity and sweetness to the marinade.
-Soy sauce: 1/2 tablespoon of soy sauce adds a little more acid and saltiness to help tenderize the chicken as it rests.
-Spices: We need 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make sure our chicken is well seasoned.
For the dredging mixture, you will need:
-Flour: 1 1/2 cups of all-purpose flour is the base of the dredging mixture.
-Cornstarch: Helping us to create a perfect texture on our fried chicken is 1/4 cup of cornstarch.
-Paprika: 1 teaspoon of paprika adds a nice flavor and a little color to every fried piece.
-Turmeric powder: 1/2 teaspoon of turmeric will help to add in a little flavor
-Chili powder: This optional spice is recommended if you enjoy your chicken to have a small kick of spice.
-Salt: 1 teaspoon of salt will enhance the flavors and make this chicken taste finger-licking good.
How to make fried chicken
Whisk together the ketchup, soy sauce, garlic powder, paprika, salt, and pepper in a medium sized bowl.
Place your chicken pieces in a large bowl and add the marinade, turning to coat the pieces well.
Cover the bowl and let the chicken marinate in the fridge for at least 1 hour.
In a large shallow dish (like a pie plate) combine the flour, cornstarch, paprika, turmeric, chili, and salt.
Place the chicken in the flour mixture, turning to coat.
Dip the pieces into a bowl of water, one at a time, and then re-roll them in the flour mixture for the second round of coating.
Heat 3 inches of oil in a dutch oven over medium-high heat (you want it to be about 350 degrees F).
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.
Cool the chicken on paper towels for several minutes before serving. Enjoy!
Crispy Fried Chicken
Ingredients
- 1 pound chicken pieces with skin
- canola or vegetable oil, for frying
Quick & Easy Chicken Marinade
- 1 tablespoon ketchup
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Dredging Mixture
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon chili powder optional
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together ketchup, soy sauce, garlic powder, paprika, salt, and pepper.
- Place chicken pieces in a large bowl, add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
- In a large shallow dish, combine the flour, cornstarch, paprika, turmeric powder, salt, and chili. Place chicken in the flour mixture. Turn to coat. Then dip the pieces into a bowl of water, one piece at a time. Repeat coating with the flour mixture.
- Heat the oil (three inches deep) in a dutch oven on medium-high heat to 350°F. Fry the chicken in small batches for 5-7 minutes on each side, until juice runs clear and internal temp registers 165°F. Cool on paper towels for several minutes before serving.
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’ll 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 wasn’t hot enough you may cook your chicken without crisping up the skin. For best results, don’t 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! Our Crispy Fried Chicken has a quick marinade & a double coat of batter for an extra crispy texture!
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!