Crispy Fried Chicken Without Buttermilk: Tips and Tricks

Fried chicken is a classic dish loved by many. However, achieving the perfect crispy skin without using buttermilk or eggs can be a challenge. In this article, we'll explore a recipe that demonstrates how to make crispy fried chicken using alternative ingredients. Additionally, we'll delve into a traditional method passed down by a mother, which involves browning the chicken in hot bacon fat and then steaming it to ensure a consistent and even cook.

Basic Recipe for Crispy Fried Chicken Without Buttermilk or Eggs

Do you want to enjoy crispy fried chicken but need to avoid buttermilk? Here's a straightforward recipe that proves you don't need buttermilk or eggs to achieve the desired texture.

Ingredients: Chicken pieces, bone-in or boneless 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1 cup plant-based milk (such as almond, soy, or oat milk) Vegetable oil for frying

Instructions

Prepare the Chicken:

Pat the chicken pieces dry with paper towels to remove excess moisture.

Create the Coating:

In a shallow bowl, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Mix well to create the seasoned flour mixture.

Dip in Plant-Based Milk:

Dip each piece of chicken into the plant-based milk, ensuring it is well-coated.

Cover with Seasoned Flour:

Roll the milk-coated chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure it adheres well.

Shake Off Excess Flour:

Shake off any excess flour from the chicken pieces.

Heat the Oil:

In a large skillet or deep fryer, heat enough vegetable oil to submerge the chicken pieces. Heat the oil to 350-375°F (175-190°C).

Fry the Chicken:

Carefully place the coated chicken pieces into the hot oil. Fry until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Rest:

Once fried, place the chicken on a wire rack or paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.

Traditional Method: Steaming Chicken for Even Cooking

As an alternative method, my mother's recipe was straightforward yet effective. Here's how she would prepare the chicken:

Ingredients: Vegetable oil or bacon fat Chicken pieces, bone-in or boneless Paper towels Small amount of water Brown paper bag (optional) Prepare the Chicken:

Pat the chicken pieces dry with paper towels to remove excess moisture.

Flour and Seasoning Mix:

Combine all-purpose flour, salt, pepper, paprika, garlic powder, onion powder, and dried thyme in a large brown paper bag. Shake to mix well.

Browning Method: Heat vegetable oil or bacon fat in a large skillet or deep fryer to high heat. Carefully place the chicken pieces in the hot oil to brown. Reduce heat to medium and cover the pan to steam the chicken, ensuring even cooking. While covering, add a small amount of water to splatter and steam the chicken, clapping the lid to avoid splatters. Continue cooking until the chicken is golden brown and fully cooked (internal temperature should be 165°F). Serving:

Allow the chicken to rest on a wire rack or paper towels for a few minutes before serving.

Conclusion

Crispy fried chicken doesn't require buttermilk or eggs to be delicious. Whether you choose the seasoned flour and plant-based milk method or the traditional browning and steaming technique, you can create a perfect batch of fried chicken that satisfies cravings without compromising on taste or texture.