Crispy Fried Chicken Without Buttermilk
This fried chicken without buttermilk recipe is crispy on the outside with tender, juicy meat inside. It’s dairy-free and naturally gluten-free due to one simple ingredient that yields the best crispy coating.
The key to deliciously fried chicken without buttermilk is all about the breading mixture. This crispy fried chicken recipe has become my go-to method over the years. It’s flavorful, light, and healthier than traditional fried chicken because it involves no deep frying.
Ingredients
To make this easy fried chicken recipe, you only need a few simple ingredients.
- Chicken breast – I like to use boneless, skinless chicken breasts to make chicken tenders to add to other meals, but you can also use chicken thighs. If using bone-in thighs or drumsticks, the cooking time will increase.
- Potato starch – this is the key ingredient to really crispy chicken. For the best results, use this instead of all purpose flour.
- Seasonings – garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
- Egg – the egg helps bind the starch to the chicken.
- Frying Oil – for shallow frying. Choose an oil with a high smoke point such as refined coconut oil or avocado oil. You can even use olive oil if you’d like since we’re not using high heat.
How to Make Fried Chicken Without Buttermilk
Season. Season both sides of the chicken breasts with kosher salt and black pepper then cut into smaller pieces.
Prep. Get two shallow bowls ready. Whisk together the potato starch, garlic powder, onion powder, and smoked paprika in the first bowl. Beat the egg in the second bowl.
Dredge. Dip the chicken pieces into the egg with one hand and then add it to the starch mixture. Use your other hand to dredge it in the seasoned flour mixture. Set the coated chicken breast pieces on a plate and continue with this process until all the chicken is coated.
Cook. Place a large cast iron skillet or Dutch oven over medium heat. Add enough oil to cover the bottom of the pan. Once hot, add a few coated chicken pieces at a time so you don’t overcrowd the pan. Cook the chicken for a few minutes on each side until golden brown, crispy, and cooked through to an internal temp of 165ºF/74ºC. Transfer the cooked pieces to a wire rack and continue with this process until you’ve cooked all the chicken.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this fried chicken without buttermilk using what you already have? Here are some ideas…
- No potato starch? – for similarly crispy results you can also use cornstarch or tapioca starch/flour.
- Make spicy fried chicken – add cayenne pepper or chipotle pepper powder to the seasoning mixture.
Frequently Asked Questions
Store any leftover fried chicken in an airtight container in the fridge for up to 2 days.Â
Yes. To reheat, put under the broiler for a few minutes until warmed through. It won’t be as crispy as the first time, but it’s still delicious. Avoid reheating them in the microwave as it will make them soggy.
Helpful Tips
Use an instant-read thermometer. If you’re not sure if the chicken is cooked all the way through, use a meat thermometer to check that the internal temperature is 165ÂşF/74ÂşC. Take this extra precaution to prevent serving raw chicken.
Use a cast iron skillet – Cast iron pans help create an extra crispy crust on the chicken. For this reason, I recommend using them over nonstick pans.
Keep the burner at medium heat. Medium-high heat causes more hot oil splatters and because we’re not deep frying, the exact temperature of the oil isn’t important, it just needs to be hot.
Don’t overcrowd the pan. Cook the chicken in a single layer with some space in between each piece. This will ensure it gets nice and crispy and prevents the pieces from sticking together.
How to Serve
Make a fried chicken sandwich, add it to taco salad bowls or on top of a massaged kale salad. Serve alongside crispy smashed potatoes, green beans, or healthy broccoli salad.
While you can eat it on its own, I recommend serving it with some type of dipping sauce such as spicy honey mustard, Japanese spicy mayo, or dairy-free ranch.
More Chicken Recipes
- Quick and Easy Lemon Chicken
- Creamy Sun Dried Tomato Pesto Chicken
- Pistachio Crusted Chicken
- Buffalo Chicken Rice Bowl
Crispy Fried Chicken Without Buttermilk
Ingredients
- 1.5 pounds chicken breast, cut into bite size pieces can also use chicken thighs
- kosher salt
- black pepper
- â…” cup potato starch or substitute
- ½ teaspoon EACH garlic powder, onion powder, smoked paprika
- 1 large egg, beaten
- refined coconut oil or avocado oil for shallow frying
Dipping Sauce Ideas For Serving
Instructions
- Season both sides of the chicken breasts with kosher salt and black pepper and cut them into bite size pieces.
- Get two shallow bowls ready. Whisk together the potato starch, garlic powder, onion powder, and smoked paprika in the first bowl. Beat the egg in the second bowl.
- Dip the chicken pieces into the egg with one hand and then add it to the starch mixture. Use your other hand to dredge it in the seasoned flour/starch mixture. Set the coated chicken breast pieces on a plate and continue with this process until all the chicken is coated.
- Place a large cast iron skillet or Dutch oven over medium heat. Add enough oil to cover the bottom of the pan.
- Once hot, add a few coated chicken pieces at a time so you don’t overcrowd the pan. Cook the chicken for a few minutes on each side until golden brown, crispy, and cooked through to an internal temp of 165ºF/74ºC. Transfer the cooked pieces to a wire rack and continue with this process until you’ve cooked all the chicken.