This easy Southern Fried Chicken without Buttermilk is a winner. A simple cornflour coating transforms chicken into tasty golden treats perfect with a side of coleslaw.
Jump to:
We're all eager to get our hands on as many mouthfuls of freshly fried chicken wings as we can manage. Trust me, I understand! But the key to getting a really flavourful fried chicken wing without buttermilk is to take your time coating and frying it.
This crispy Southern fried chicken recipe is easy, tasty, and ready quickly. It is guaranteed to have all of your guests coming back for seconds and can be served with various sides like Nashville Hot Chicken Tenders, Crispy Air Fryer Sweet Potato Wedges, Red and White Cabbage Coleslaw Recipe or Crispy Accordion Potatoes.
Why You Should Try This Recipe
- It delivers delicious flavors and is ready quickly.
- This dairy-free fried chicken can be served with various dishes.
- You can adjust the seasoning to suit your taste.
- The recipe can be doubled or tripled to feed more people.
Ingredients
- Chicken thighs: Use fresh chicken thighs and cut off excess skin, fat and hair. If the chicken is frozen, allow it to thaw in the fridge before preparing.
- Cornstarch: Is also known as cornflour.
- Garlic powder: Check if sodium is included in the garlic powder to control the salt levels.
- Onion powder: Check for sodium in the onion powder to control the salt levels.
- Salt to taste
- Cayenne pepper
- Paprika
- Oil
Tips and Substitutions
- Cornstarch: This crispy fried chicken recipe calls for cornflour/cornstarch instead of regular flour to coat the chicken. There are many reasons why I use this special kind of flour. It offers a unique, almost nutty taste that's much better than wheat flour, and cornstarch also fries the chicken differently. Plain flour is a decent breading for chicken, and it can be used in many ways. However, cornstarch ensures your fried chicken is evenly crisp and golden brown.
- Paper towels: Pat the chicken pieces with a paper towel before seasoning to make them extra crispy.
- Marinate: Some people don’t wait long enough for the chicken to marinate or fry, which can ruin the taste.
- Oil: If the oil is too hot, the chicken can burn. You might also end up with bland chicken missing the signature crisp crust. Take your time, and your fried chicken will come out perfectly!
- Time: If you're short for time, you can skip the marinating step. Season the thighs, coat them in cornflour and fry.
- Frying: Use a deep fryer or shallow fry the chicken for the best results.
How to Make Southern Fried Chicken Without Buttermilk
- First, pat the chicken dry using a paper towel. Season the chicken thighs with plenty of salt and pepper. Let them marinate in the fridge for 30 minutes.
- Next, combine garlic powder, onion powder, cayenne pepper, paprika, salt, and cornstarch in a bowl and mix well.
- After marinating the chicken, coat it on both sides with the cornstarch mix and fry for 13-20 minutes until golden brown. Watch the chicken closely as it fries and turn it regularly for an even cook. Once done, place the chicken on paper towels to soak excess oil.
- Serve this mouth-watering The Best Fried Chicken without Buttermilk with Creamy Mashed Potato Recipe, Roasted Carrots, Parsnips and Brussels Sprouts.
FAQs
You can omit the buttermilk and coat the chicken in a cornstarch mix instead.
While these chicken thighs taste best when eaten fresh, you can refrigerate crispy chicken thighs in an airtight container for 2-3 days. Place the fried chicken on a baking sheet in a 350°F oven until hot to reheat.
More Tasty Chicken Recipes
There are dozens more flavorful chicken dinner recipes where this came from. Highlights include:
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, Instagram and TikTok for my latest recipes!
Southern Fried Chicken without Buttermilk
Equipment
- 1 Frying pan
- 1 Bowl
Ingredients
- 3- 5 chicken thighs
- ½ cornflour
- ¼ teaspoon of garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt to taste
- Pepper to taste
- Sunflower/Vegetable oil - a splash
- Any other seasoning
Instructions
- Begin by using a paper towel to pat the chicken thighs dry. Season them generously with salt and pepper, and then let them marinate in the fridge for 30 minutes.
- In a bowl, mix garlic powder, onion powder, cayenne pepper, paprika, salt, and cornstarch until well combined.
- After marinating, coat the chicken on both sides with the cornstarch mixture. Fry the chicken for 13-20 minutes until it turns golden brown. Be sure to watch it closely and turn it regularly for even cooking. Once done, place the fried chicken on paper towels to absorb any excess oil.
- Enjoy your mouth-watering fried chicken!
Notes
- Paper towels: Pat the chicken with a paper towel before seasoning to ensure they are extra crispy.
- Oil: Make sure the oil is at medium to high heat to avoid burning.
- Time: If you're short on time, skip the marinating step. Season the thighs, coat them in cornflour, and fry.
- Frying: Use a deep fryer or shallow fry the chicken in a pan for the best results.
Leave a Reply