Ask 10 different people (with southern roots) how to cook fried chicken and you will probably get 10 different answers. Personally, I use a fried chicken recipe without buttermilk or egg most of the time.
Some Southerners use an egg wash while others don’t. Some put a cover on the frying pan while the chicken fries while others don’t. The truth is that we’re all right because it’s based on how you like your final chicken prepared.
I have used an egg wash before. It makes the chicken have a slightly thicker, crispy batter. I don’t normally have the time to add additional steps to a recipe – like dipping the chicken in buttermilk and eggs – if it doesn’t make that much of a difference. That’s why I usually skip doing so.
I also have fried chicken with a cover on top. It does make the chicken a little bit more tender and juicy. I like my chicken crispy on the outside and juicy on the inside though, so I usually cook my fried chicken uncovered.
Fried Chicken Recipe Without Buttermilk or Eggs
Fried Chicken Recipe Without Buttermilk
Ingredients
- 1 1b chicken pieces (thighs and drumsticks)
- 2 cups all-purpose flour
- Oil (for frying)
- Seasoned salt
- Black pepper
Instructions
- Season the chicken pieces generously on both sides with salt and pepper along with any additional herbs and spices that you desire.
- Coat the seasoned chicken with flour.
- Season the floured chicken pieces on both sides.
- Fill a frying pan ½ way with the oil and heat it over a medium flame.
- Using tongs, gently lower your chicken pieces into the hot oil. Be sure that you don't overcrowd the pan so that the chicken can cook evenly. Cook for 15-20 minutes per side - until browned and cooked through.
- Drain the cooked chicken on paper towels to soak up any extra oil.
Recipe Notes
- Some people swear by Crisco, lard or peanut oil, but I normally just use vegetable oil to fry my chicken.
- Get creative with your seasonings. At a minimum, I use seasoned salt and pepper. Onion and garlic powder along with paprika are often added to the mix. A pinch of cayenne pepper also adds a nice little touch of heat. Add your favorite herbs or spices to make this dish your very own.
- To coat my chicken with flour, I prefer to shake a few pieces in a bag filled with flour at a time.
- You will know that your oil is ready for frying the chicken when you can “bounce” a couple of drops of water off it. Test it by flicking a few drops of water in it. If they sizzle and bounce, then the oil is ready to fry.
- To test if the chicken is thoroughly cooked you can cut a slit into the thickest part of the chicken. (Bloody fried chicken is the worst!)
- The length of time that you fry your chicken depends on how soft or crisp your family enjoys it. As I mentioned, I like my fried chicken crispy on the outside and juicy on the inside, so I usually let my chicken cook for 20 minutes on each side.
Tips and Tricks:
- If you want your chicken extra crispy, then you can coat it twice in the flour for a thicker coating.
- If your flour coating tends to peel off while you are frying your chicken, there are a couple of things that you can do. 1. Make sure that you pat the chicken dry before coating it with flour. 2. Let your floured chicken rest before frying it. Fifteen minutes is a good minimum time to let it set but some people even let their floured chicken rest overnight.
- If you want extra juicy chicken, you can fry the chicken covered for the first few minutes before uncovering it.
My family and friends enjoy the way that I make this special treat. I hope that yours will too. Fried chicken goes well served with some favorite Southern sides including mac and cheese, mashed potatoes, potato salad and collard greens. Enjoy!
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{This post has been updated and republished. This recipe was originally posted on April 16, 2013.}