Crispy Fried Chicken Without Buttermilk
A foolproof recipe for crispy, golden fried chicken made without buttermilk. Perfect for those looking for an easy, delicious, and halal-friendly alternative.
Equipment
- Mixing bowls
- Deep Fryer or Heavy Skillet
- Tongs
- Wire Rack
Ingredients
Chicken and Marinade
- 2 lbs chicken pieces thighs, drumsticks, or wings
- 1 cup milk substitute e.g., milk + vinegar, yogurt, or plant-based milk
- 1 tbsp vinegar or lemon juice to create a tangy marinade
- 1 tsp salt
Breading and Frying
- 1 ½ cups all-purpose flour
- ½ cup cornstarch for extra crispiness
- 2 eggs beaten
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional, for heat
- ½ tsp black pepper
- 4 cups vegetable oil for frying
Instructions
- Prepare the marinade by combining the milk substitute, vinegar or lemon juice, and salt in a bowl. Submerge the chicken pieces and refrigerate for at least 1 hour (or overnight for best results).
- Set up a breading station with three bowls: one for flour, cornstarch, and spices, another for beaten eggs, and the last for an extra flour mixture for double-breading.
- Remove the chicken from the marinade, shaking off excess liquid. Dredge in the flour mixture, dip into the eggs, then coat again in the flour mixture for extra crispiness.
- Let the breaded chicken rest for 10–15 minutes to help the coating adhere properly.
- Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C).
- Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for 12–15 minutes, flipping occasionally, until golden brown and fully cooked (internal temperature of 165°F or 75°C).
- Transfer the fried chicken to a wire rack to drain excess oil. Serve hot with your favorite dipping sauce or sides.
Notes
For extra crunch, use a 1:3 ratio of cornstarch to flour in the breading mix. If you prefer a spicier version, increase the cayenne pepper or add chili powder to the seasoning.