Get ready to dive into the crispy, juicy world of fried chicken that doesn’t rely on buttermilk for its incredible flavor and texture. This recipe is a game-changer for those who want that classic Southern fried chicken taste without the buttermilk.
Why This Recipe Works
- Uses a simple brine to ensure the chicken is juicy and flavorful inside.
- A double-dredge in flour creates an extra crispy exterior that’s hard to resist.
- Seasoned to perfection with a blend of spices that bring out the best in the chicken.
Ingredients
- 4 lbs chicken pieces (thighs and drumsticks recommended)
- 1/4 cup salt (for brine)
- 4 cups water (for brine)
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional for heat)
- Vegetable oil for frying
Equipment Needed
- Large bowl for brining
- Deep fryer or large, deep skillet
- Thermometer for oil
- Wire rack for draining
Instructions
Step 1: Brine the Chicken
Start by dissolving the salt in water in a large bowl. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight for best results. This step is crucial for juicy chicken.
Step 2: Prepare the Dredge
In a large bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. This blend will give your chicken that signature crispy coating with a kick.
Step 3: Dredge the Chicken
Remove the chicken from the brine, pat dry with paper towels. Dredge each piece in the flour mixture, shake off excess, then dip in water, and dredge again. This double-dredge ensures an extra crispy crust.
Step 4: Heat the Oil
Fill your fryer or skillet with enough oil to submerge the chicken pieces. Heat to 350°F. Maintaining the right temperature is key to crispy, not greasy, chicken.
Step 5: Fry the Chicken
Carefully add the chicken to the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F. Drain on a wire rack.
Tips and Tricks
For the crispiest chicken, let it sit at room temperature for 30 minutes before frying. Always use a thermometer to check oil temperature; fluctuations can lead to uneven cooking. For extra flavor, add a teaspoon of your favorite herbs to the flour mixture. Letting the chicken rest on a wire rack instead of paper towels prevents sogginess.
Recipe Variations
- Spicy Version: Increase the cayenne pepper or add hot sauce to the brine.
- Herb-Infused: Mix dried herbs like thyme or rosemary into the flour.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
Frequently Asked Questions
Can I use boneless chicken?
Yes, boneless chicken breasts or thighs can be used. Adjust frying time to 8-10 minutes, ensuring the internal temperature reaches 165°F.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.
Can I bake instead of fry?
Yes, bake at 400°F on a wire rack over a baking sheet for about 40 minutes, flipping halfway through.
Summary
This fried chicken recipe without buttermilk delivers all the crispy, juicy goodness you crave, with a flavorful twist. Perfect for any occasion, it’s sure to become a favorite.
