Crispy and Flavorful Fried Chicken Recipe Without Buttermilk

A Beginner’s Guide to Making Delicious Fried Chicken Without the Need for Buttermilk

Crispy and Flavorful Fried Chicken Recipe Without Buttermilk

Welcome to our beginner’s guide to creating mouthwatering fried chicken without the use of buttermilk. While buttermilk is a common ingredient in many fried chicken recipes, we understand that not everyone has it readily available in their kitchen. Fear not, as we have a fantastic alternative that will yield equally crispy and flavorful results. In this guide, we will walk you through each step, providing you with helpful tips and tricks along the way. Get ready to impress your friends and family with this delicious fried chicken recipe without buttermilk!

The Secret Ingredient Subtitle: Introducing the Key Ingredient for Our Buttermilk-Free Fried Chicken Recipe

When it comes to achieving that signature fried chicken flavor and texture, the secret lies in using a combination of plain yogurt and a tangy acid like lemon juice or vinegar. These ingredients work together to tenderize the chicken and infuse it with a delightful tanginess, resulting in a crispy and juicy end product.

Gather Your Ingredients Subtitle: What You’ll Need for Our Buttermilk-Free Fried Chicken

Before diving into the cooking process, let’s make sure you have all the necessary ingredients for our delicious fried chicken recipe:

  • Chicken Pieces: Choose your preferred cuts, such as drumsticks, thighs, or boneless breast pieces.
  • Plain Yogurt: opt for the full-fat variety for a creamier texture.
  • Lemon Juice or Vinegar: Either of these will provide the necessary acidity to tenderize the chicken.
  • Seasonings: Create a flavor-packed blend using spices like salt, black pepper, paprika, garlic
    powder, and onion powder.
  • All-Purpose Flour: This will be used for coating the chicken and creating a crispy exterior.
  • Cooking Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil.

Marinating the Chicken: Infusing Flavor and Tenderness into Your Chicken Pieces

In a bowl, combine the plain yogurt, lemon juice or vinegar, and your chosen seasonings. Mix well to form a smooth marinade.
Place the chicken pieces in a zip-top bag or a shallow dish and pour the marinade over them, ensuring each piece is coated thoroughly.
Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 2 hours, or ideally overnight. This allows the flavors to penetrate the meat and tenderize it.

 Coating the Chicken: Achieving a Crispy and Golden Brown Exterior

In a separate bowl, combine the all-purpose flour with additional seasonings to enhance the flavor. Feel free to experiment with different spices to suit your taste preferences.
Remove a piece of chicken from the marinade, allowing any excess marinade to drip off, and coat it generously in the seasoned flour mixture. Press the flour onto the chicken to ensure it adheres well.
Place the coated chicken on a baking sheet or wire rack and repeat the process with the remaining pieces.

 Frying the Chicken: Perfectly Crispy Fried Chicken Without the Need for Buttermilk

Heat a large skillet or deep fryer with cooking oil over medium-high heat. The oil should be about 1 inch deep in the pan.
Once the oil is hot, carefully place the coated chicken pieces into the pan, ensuring not to overcrowd. Fry them in batches if necessary.
Cook the chicken for approximately 5-6 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.

 Serving and Enjoying: Serving Up a Delicious Buttermilk-Free Fried Chicken Feast

Now that your crispy and flavorful fried chicken is ready, it’s time to serve it up and enjoy the fruits of your labor. Here are some serving suggestions:

Classic Combo: Serve your fried chicken with a side of mashed potatoes, coleslaw, and cornbread for a traditional Southern-style meal.
Chicken Sandwich: Build a mouthwatering chicken sandwich by placing a fried chicken piece between a soft bun and adding your favorite toppings like lettuce, tomatoes, and pickles.
Finger Food Delight: Arrange the fried chicken pieces on a platter and serve them with dipping sauces like barbecue sauce, honey mustard, or ranch dressing.

Now that you’ve learned how to make delicious fried chicken without buttermilk, you can confidently whip up this crowd-pleasing dish anytime. The combination of plain yogurt, tangy acid, and flavorful seasonings will provide you with crispy, tender, and juicy fried chicken every time. So go ahead, try out this recipe, and savor the satisfaction of creating a finger-licking good meal that’s sure to impress!


Opt for tongs or gloves: Personally, I find tongs to be convenient during the flour steps, using one pair for the flour coating and another for the egg coating. If you prefer not to handle raw meat or avoid getting your hands messy with flour and egg, using tongs is the way to go.

Adjust the cooking time based on bone presence: Keep in mind that meat with bones will require more frying time compared to boneless pieces. Wings and breast nuggets typically take around 5 minutes per side. To speed up the cooking process, I recommend removing the bones from thighs (5 minutes per side), while legs take the longest, requiring about 7 to 9 minutes per side.

Season the chicken before coating it: To ensure a flavorful experience, it’s important to season the meat before applying the flour and egg mixture. Sprinkle a bit of salt on the chicken to avoid having a well-seasoned crust with bland-tasting meat underneath.

Maintain clean frying oil with a carrot: Here’s a handy tip: add half of a rinsed and dried carrot to your frying oil. This serves two purposes: first, it helps you gauge when the oil reaches the desired temperature, and second, it assists in keeping the oil clean while frying.

Separate chicken parts for battering and frying: For consistent cooking, it’s best to group all the white meat together and all the dark meat together. This ensures even cooking times and prevents the need to introduce raw meat to the skillet while other pieces are still cooking.

Consider finishing in the oven, if necessary: If you find that the meat, particularly the legs, isn’t fully cooked but the crust has reached the desired crispness, don’t worry. Simply remove the fried chicken from the oil and transfer it to a preheated 375-degree oven for a few minutes to ensure thorough cooking.

Reapply flour coating for raw, drenched chicken, if needed: Personally, I prefer to coat all the chicken with flour and egg before starting the frying process. However, if you notice that the raw chicken becomes moist and loses its flour coating, a quick dusting in flour just before frying will ensure a crispy exterior.

Remember, these tips will help you achieve delicious fried chicken while maintaining excellent hygiene and optimizing cooking times for each piece. Happy frying!”

  • Can I make fried chicken without using buttermilk?
  • What can I use as a substitute for buttermilk in a fried chicken recipe?
  • Are there any alternative ingredients to achieve the same flavor and texture in fried chicken without using buttermilk?
  • What are some popular recipes for fried chicken that don’t require buttermilk?
  • Can I use regular milk instead of buttermilk in a fried chicken recipe?
  • How does the flavor of fried chicken without buttermilk compare to the traditional version?
  • Are there any specific techniques or tips to ensure the chicken stays moist and tender without using buttermilk in the recipe?
  • Is there a difference in the cooking process when making fried chicken without buttermilk?
  • Can I use a non-dairy alternative, like almond milk or coconut milk, instead of buttermilk in a fried chicken recipe?
  • Are there any other key ingredients or marinades that can enhance the flavor of fried chicken without relying on buttermilk?

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