Crispy Fried Chicken Without Buttermilk

This fried chicken recipe skips buttermilk but still delivers a crispy, juicy, and deeply flavorful result. Instead of buttermilk we brine the chicken in a simple solution of salt, sugar, and water to lock in moisture and enhance flavor. A crisp coating of flour mixed with cornstarch and seasonings creates the perfect crunchy crust. The same basic method works well for wings and pork chops, too.

Ingredients

• 1 whole chicken (about 6 pounds, cut up) or 8 bone-in pieces
• Neutral oil for frying (peanut, vegetable, or canola)

Brine

• 16 cups water (1 gallon)
• ¾ cup kosher salt
• ½ cup granulated sugar
• Ice

Seasoned Flour

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon granulated garlic (or slightly less garlic powder)
• 1 tablespoon granulated onion (or slightly less onion powder)
• ½ tablespoon ground black pepper
• ½ tablespoon seasoned salt
• 1 teaspoon smoked paprika
• Cayenne pepper to taste (optional)

Egg Wash

• 3 eggs
• 3 tablespoons water

How to Make Fried Chicken (No Buttermilk)

A clear, step-by-step guide for making crispy Southern-style fried chicken without buttermilk.

Step 1: Brine

This simple brine seasons the meat through and helps it retain moisture during cooking.

1. Bring the water to a boil in a large pot.
2. Add the kosher salt and sugar to the hot water and stir until completely dissolved.
3. Remove the pot from heat and let the brine cool slightly.
4. Add ice and stir until the brine is near room temperature.
5. Place the chicken pieces in a large bowl, container, or resealable bag.
6. Pour the brine over the chicken so pieces are fully submerged.
7. Cover and refrigerate for at least 4 hours or overnight for best results.
8. When ready to cook, remove chicken from the brine, rinse briefly if desired, and pat dry with paper towels before proceeding to dredge and fry.

Step Two: Dredge

1. Combine the flour, cornstarch, granulated garlic, granulated onion, black pepper, seasoned salt, smoked paprika, and cayenne (if using) in a large bowl and whisk well. You can also put the mixture in a paper bag for tossing.
2. Whisk the eggs with 3 tablespoons of water in a separate bowl to make the egg wash.
3. Line a sheet pan with parchment paper. Remove the chicken from the brine, rinse if desired, and pat thoroughly dry.
4. Dip each piece first in the egg wash, then press it into the seasoned flour until well coated. Place the coated pieces on the prepared pan and let them rest 3–5 minutes; this helps the coating adhere.

Step Three: Fry

1. Fill a large, deep skillet or Dutch oven with 2½–3 inches of oil. Heat to 360–365°F (182–185°C). If frying in batches, preheat your oven to its lowest setting to hold cooked pieces warm.
2. Carefully add coated chicken to the hot oil and fry in batches so the oil temperature doesn’t drop. Fry until golden brown and cooked through. Aim for an internal temperature of 165°F (74°C). White meat generally takes 8–10 minutes; dark meat about 12–14 minutes.
3. Remove cooked chicken with tongs or a slotted spoon and drain on a wire rack set over a sheet pan to keep the coating crisp. Let pieces rest a few minutes before serving.

Recipe Tips and Tricks

• Use a thermometer: A deep-fry or candy thermometer helps you maintain oil at the ideal frying range and ensures the chicken reaches 165°F (74°C) internally without overcooking.
• Monitor oil temperature: Keep the oil steady while frying; if it falls too low the coating will absorb oil and become greasy.
• Keep cooked chicken warm: If you must fry in batches, keep finished pieces on a wire rack in a low oven so they stay crisp while you finish the rest.
• Adjust seasonings: Taste and tweak the flour mix to suit your preference—add more cayenne for heat or extra smoked paprika for a deeper flavor.

What to Serve

Fried chicken pairs beautifully with classic Southern sides. Try these traditional options:

• Collard greens cooked with smoked turkey or ham hocks.
• Sautéed green beans with smoked turkey, onions, and garlic.
• Candied yams for a sweet, comforting contrast.
• Southern-style cabbage simmered in seasoned broth.
• Buttermilk or skillet cornbread for a moist, tender accompaniment.
• Mac and cheese—either smoky Gouda or classic Southern style.
• Black-eyed peas with smoked neck bones.
• Red beans and rice for a hearty, flavorful side.

Storage and Reheating

• Refrigerate leftover fried chicken within two hours in an airtight container for up to four days.
• To retain crispiness, reheat in a 375°F (190°C) oven or toaster oven on a baking sheet for about 15 minutes. Avoid microwaving, which makes the crust soggy.

Commonly Asked Questions

How long can you leave fried chicken out?

Fried chicken is safe at room temperature for up to two hours. If the environment is hotter than 90°F (32°C), discard after one hour to avoid food safety risks.

What type of oil is best for frying chicken?

Choose oils with a high smoke point and neutral flavor, such as vegetable, canola, peanut, or corn oil. Use fresh oil when possible for the best flavor and frying performance.

What’s the best flour for frying chicken?

All-purpose flour is ideal for classic Southern fried chicken. Mixing in cornstarch yields an even crispier, lighter crust.

How do I know when the oil is hot enough?

A thermometer is the most reliable tool. Clip it to the pot so the tip is in the oil but not touching the bottom. Visually, oil that shimmers with a slight haze is usually ready. You can also drop a pinch of seasoned flour into the oil—if it sizzles immediately, the oil is likely hot enough.

📖 Recipe

Southern Fried Chicken (Without Buttermilk)

Krysten Wilkes & Marrekus Wilkes

Crispy, juicy fried chicken made without buttermilk. We brine the meat, then coat it in a seasoned flour and cornstarch mix for a crunchy finish.

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Main Course

Cuisine Soul Food

Equipment

• Deep-fry thermometer (recommended)

Ingredients

• 1 whole chicken about 6 pounds, cut up or 8 pieces
• neutral oil for frying peanut, vegetable, or canola

Brine

• 16 cups water
• ¾ cup kosher salt
• ½ cup granulated sugar
• Ice

Seasoned Flour

• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• ½ tablespoon ground black pepper
• ½ tablespoon seasoned salt
• 1 teaspoon smoked paprika

Egg Wash

• 3 eggs
• 3 tablespoons water

Instructions

Brine Chicken

• Bring the water to a boil.
• Stir in kosher salt and sugar until dissolved.
• Remove from heat, add ice until the brine is near room temperature.
• Place chicken in a large container and cover with the cooled brine.
• Refrigerate at least 4 hours or overnight.
• When ready, remove chicken, rinse if desired, and pat dry before dredging.

Dredge in Egg Wash & Seasoned Flour

• Combine the seasoned flour and cornstarch in a bowl and whisk to blend.
• Whisk eggs and water to make the egg wash.
• Dip dry chicken into the egg wash, then coat thoroughly in the seasoned flour. Let rest on a parchment-lined pan for 3–5 minutes.

Deep Fry

• Heat oil to 360–365°F (182–185°C) and fry chicken in batches until golden and cooked through, 8–10 minutes for white meat and 12–14 minutes for dark meat. Internal temperature should reach 165°F (74°C).
• Drain on a wire rack and let rest a few minutes before serving.

Notes

• Thermometer: Use a deep-fry thermometer for consistent oil temperature and accurate doneness.
• Oil temperature: Keep the oil hot but not smoking; adjust the heat between batches to maintain 360–365°F.
• Warm holding: Keep cooked pieces on a wire rack in a low oven to preserve crispness.
• Season to taste: Feel free to increase or decrease spices like cayenne or smoked paprika to match your preference.

Nutrition

Calories: 474kcal
Carbohydrates: 31 g
Protein: 27 g
Fat: 26 g

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