Easy Fried Chicken recipe without buttermilk is a delicious dinner idea everyone in your family will love! This Crispy Fried Chicken is made with a quick marinade and double batter coating to give it an extra crispy texture.
Many have enjoyed this simple fried chicken recipe during a relaxing weekend. This fried without buttermilk will change your perspective on the classic Southern fried dish. This Fried Chicken Recipe can be made using only a few pantry staples.
FRIED CHICKEN WITHOUT BUTTERMILK
Fried chicken has been generously coated in flour and then fried until it becomes crispy. This recipe does not use buttermilk, which is recommended in most fried-chicken recipes for various reasons. It’s a great way of avoiding a quick trip into the store, and you can still enjoy the chicken without having to hunt down all the ingredients.
FRIED CHICKEN INTERESTS
You will need the following
Chicken: 1 pound chicken pieces, skin on. You can use breasts, thighs, or any other cut of meat you like.
Use one tablespoon of Ketchup to add acidity and sweetness.
Soy sauce: Add 1/2 teaspoon of soy to the resting chicken to give it more saltiness. This will help to tenderize it.
Spices: To ensure the chicken is correctly seasoned, you will need 1/2 teaspoon salt, 1/2 teaspoon paprika, and 1/2 teaspoon black pepper.
You will need the following:
Flour: Use 1 1/2 cups of all-purpose flour as the base for the dredging mix.
Cornstarch: 1/4 cup cornstarch will help to create the perfect texture of the coating on the fried chicken.
Paprika: Adding one teaspoon to each fried piece will add a pleasant flavor and a bit of color.
Turmeric Powder: You’ll need about 1/2 teaspoon, which will mix well with all the other ingredients.
Salt: A teaspoon of salt enhances the flavors, making this chicken finger-licking delicious.
Chilli powder is an optional spice that can be used if you like your chicken with a bit of spice. One teaspoon of this spice will add a nice kick to the recipe.
How to make fried chicken without buttermilk
Instructive MARINADE
Combine the Ketchup with the soy sauce, paprika powder, garlic powder, and salt in a large bowl.
Place your chicken pieces into the large bowl and turn to coat them well.
Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator for at least one hour.
Instructions for Dredging Coat
Heat 3 inches (about 350 degrees F) of oil in the Dutch oven on medium-high heat.
Fill a bowl of water about the size of a medium-sized cup and set it aside.
Combine the flour, cornstarch, and paprika in a large shallow dish. Add turmeric, salt, and chili powder if desired.
Place each chicken piece in the flour mixture and turn to coat.
Then, re-roll the pieces in the flour mixture to give them a second coating. You won’t regret this!
Place the chicken coated in the heated pan. Fry the chicken, in small batches, for 5 to 7 minutes per side until the juices are clear, and the temperature inside reaches 165° F.
Let the chicken cool down on paper towels before serving. Enjoy!
