Crispy Fried Chicken without Buttermilk has an unbelievably crispy texture and is juicy and tasty! The chicken is coated in a flour mixture seasoned with Salt and pepper and then fried to a crisp and crunchy texture. This is finger-lickin’ good! You’ll get the crispiest and juiciest fried chicken ever made in an iron skillet!
Buttermilk is often used in fried chicken recipes to keep it moist and tender. We don’t do it, and the chicken tastes better without buttermilk.
Instead of buttermilk, the chicken is covered in flour with an egg mixture. The flour mixture is then applied one more time for a crispy crust. The egg keeps the chicken moist as it cooks, and it’s so flavorful and juicy that you won’t miss the buttermilk!
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How to make crispy fried chicken in a cast iron skillet
Set up your drenching station. One bowl or plate should be reserved for the eggs—another for the flour, and a third for the chicken pieces. Have your two sheets and wire racks near you.
Sprinkle chicken with Salt to season. Then, using tongs or gloves, coat the chicken in the seasoned flour mixture. Shake off any excess flour and then dip it into the flour mix. Transfer the chicken onto one of the sheets that have the wire rack. Repeat the process with all of the chicken pieces.
Heat a large skillet with 2 to 3 inches of vegetable oils on medium heat.
If you wish, add a carrot to keep the oil cleaner.
Add the chicken to the hot oil using tongs or a fork once it sizzles.
Cook the chicken for 5 minutes on each side or until golden brown.
Transfer the cooked chicken to the second pan using a slotted fork or spoon.
Repeat with the remaining chicken.
Tongs or gloves? I use gloves for the egg step and tongs for the flour. They are great if you prefer to avoid touching raw meat or want to avoid flour and eggs on your hands.
Cooking time will vary depending on whether the meat contains bones or not. A heart that has bones takes longer to fry. Wings and breast nuggets cook for about 5 minutes on each side. I remove the bones from the thighs to make them cook faster (5 minutes on each side). The legs, however, take longer (7- 9 minutes on each side).
Season your chicken before coating it with flour and eggs: You want to avoid seasoning the crust and leaving the meat bland. Sprinkle a little salt on the chicken before you cover it in flour and eggs.
Add half a carrot, rinsed, and dried, to the frying pan oil. This helps me to know when it is hot.
Fry and batter the same chicken parts: Cook the dark and white meat together. It will ensure that everything cooks at the same pace, and you won’t add raw meat to the pan while other things are still cooking.
If needed, finish cooking in the oven: The meat is delicate if it is not fully cooked, but the crust is. Take the fried bird out of the oil, and place it in a 375-degree oven for several minutes to allow the meat to cook thoroughly.
Recoat raw chicken drenched in flour before frying: I like to soak the chicken with egg and flour before I begin the frying process. When I’m done cooking one batch, the raw chicken has absorbed the flour and will start to look wet. To avoid this, give it a quick dusting of flour before frying so that it gets as crisp as possible.
Crispy fried without buttermilk chicken is unbelievably juicy, crispy, and delicious! The chicken is coated in a flour mixture seasoned with Salt and pepper and then fried to a crisp and crunchy texture. This is finger-licking good! You’ll get the crispiest and juiciest fried chicken ever made in a cast-iron skillet!
2 Parts of organic chicken (thighs, legs, or breasts)
3 – 4 Large organic eggs whisked
2 Cups organic all-purpose flour
Three teaspoons Salt – divided
One teaspoon of Freshly ground black pepper
Half a teaspoon of Organic cayenne pepper
Two teaspoons of Organic Ground paprika
One teaspoon of Organic Thyme dried.
Half a teaspoon of Organic Dry rosemary
One teaspoon of Organic Onion powder
Prepare the chicken dredging station.
Set up your stations for dredging the chicken. This will make it easier to prepare.
Rinse the chicken, then add it to a large mixing bowl. Add one teaspoon of Salt and combine. In a shallow dish, whisk together three eggs.
Add all dry ingredients to a large mixing bowl: flour, two teaspoons of Salt, cayenne, paprika, and thyme. Mix everything until it is all well combined.
Set up two sheet pans, one with a wire rack for the raw chicken batter and the other for the cooked chicken.
Add the chicken to flour using tongs or by hand. Add the chicken to the egg mixture and stir until it is well coated. Then transfer the chicken to the flour mixture. Set the chicken on the wire rack after shaking off the excess flour. I like to do the dry and wet steps in batches using separate tongs.
Repeat until the entire chicken is coated with the egg flour mixture.
Add 2 to 3 inches of oil into a large skillet made from cast iron. If using a carrot, add it to the oil. Add the chicken to the hot oil after the carrot has gotten sizzling. Be careful not to splash the oil. Fry the chicken for five minutes on each side or until golden brown.
Transfer the chicken onto the rack using a slotted fork or spoon. Repeat the process with the remaining chicken.
Enjoy and serve!