Description
This simple fried chicken recipe without buttermilk ensures everyone can enjoy a plate of crispy, delicious chicken with pantry-friendly ingredients.
Ingredients
Scale
For the Chicken:
- 2 lbs (900 g) chicken pieces (drumsticks, thighs, wings, or a mix)
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon black pepper
For the Coating:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon black pepper
For the Egg Wash:
- 2 large eggs
- 1/4 cup milk (or water if dairy-free)
For Frying:
- Vegetable oil, for deep frying (enough to fill a pot about 2–3 inches deep)
Instructions
Prepare the Chicken:
- Pat chicken pieces dry with a paper towel to remove excess moisture. This helps the coating stick better.
- In a large bowl, combine salt, garlic powder, onion powder, smoked paprika, and black pepper. Rub the seasoning evenly over the chicken pieces. Let sit for 15 minutes to allow the flavors to penetrate.
Make the Coating:
- In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, onion powder, smoked paprika, cayenne pepper, and black pepper.
Prepare the Egg Wash:
- In another bowl, whisk together eggs and milk (or water).
Coat the Chicken:
- Dredge each piece of chicken in the flour mixture, shaking off any excess.
- Dip the chicken into the egg wash, then back into the flour mixture, pressing gently to create a thick, even coating. Set coated chicken aside on a wire rack for 5–10 minutes. This resting time helps the coating adhere.
Fry the Chicken:
- Heat oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
- Carefully add chicken pieces to the hot oil, being careful not to overcrowd the pot (fry in batches if necessary). Fry for 12–15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
Serve:
- Enjoy hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Notes
- Cornstarch: This ingredient is key for an extra crispy coating.
- Baking Powder: Helps create a light, airy crust.
- Oil Temperature: Maintaining 350°F (175°C) ensures even cooking and prevents the chicken from becoming greasy.
- Storage: Leftover fried chicken can be reheated in the oven at 375°F (190°C) for 10–15 minutes to regain crispiness.
- Prep Time: 20 min
- Cook Time: 25 min
Nutrition
- Serving Size: 1/2 pound of chicken with breading
- Calories: 470
- Sugar: 1g
- Sodium: 920mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 155mg