FRIED CHICKEN RECIPE WITHOUT BUTTERMILK

INTRODUCTION

Here is an Introduction for fried chicken recipe without buttermilk:

Our delicious fried chicken recipe without buttermilk, packed with flavor and crispy goodness, and the best part? You don’t need buttermilk! With this recipe, you’ll whip up tender, juicy chicken with a perfectly golden and crispy coating – all without buttermilk. Whether you’re craving a classic Southern dish or just want to enjoy some homemade comfort food, this recipe is sure to please your taste buds. So dive in and learn how to make this delicious fried chicken without buttermilk. Get ready for an experience that will have you licking your fingers and coming back for more!

Recipe for fried chicken without buttermilk:

Ingredients:

  • 2 pounds (about 1 kg) of chicken pieces (legs, thighs, wings, etc.) 
  • 2 cups all-purpose flour 
  • 1 tablespoon paprika 
  • 1 tablespoon garlic powder 
  • 1 tablespoon onion powder 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 1 teaspoon dried thyme 
  • 1 teaspoon dried oregano 
  • 1 teaspoon cayenne pepper (adjust according to your spice preference) 
  • Vegetable oil, for frying

Instructions:

  1. Combine flour, paprika, garlic powder, onion powder, salt, black pepper, dried thyme, dried oregano and cayenne pepper in a large bowl. Mix well to ensure all spices are evenly distributed.

  2. Rinse the chicken pieces under cold water and pat them dry with paper towels. 
  3. Place the chicken pieces into the bowl with the flour mixture. Coat each piece thoroughly with the flour mixture, pressing the coating onto the chicken to ensure it sticks. 
  4. Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should be about 1 inch deep. 
  5. Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry the chicken in batches if necessary. 
  6. Cook the chicken for about 15-20 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). You may need to adjust the heat to maintain a steady frying temperature. 
  7. Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil. 
  8. Repeat the frying process with the remaining chicken pieces. 
  9. Allow the chicken to cool for a few minutes before serving. It can be served hot or at room temperature.

Note: If you prefer a thicker, crunchier coating, you can double-dip the chicken pieces in the flour mixture.

After coating them the first time, dip them back into the flour mixture, then return them to the hot oil to fry until golden brown and cooked through.

Enjoy your homemade fried chicken without buttermilk!

 

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NUTRITION

Here are some nutritional facts for a typical serving of fried chicken recipe without buttermilk.

The nutritional information for this fried chicken recipe may vary based on the specific type and size of chicken pieces used, as well as the amount of oil absorbed during frying.

Here is a general overview of the approximate nutritional values per serving (assuming the recipe serves four people):

  • Calories: Approximately 400-500 calories per serving. 
  • Fat: Approximately 20-25 grams per serving, depending on the amount of oil absorbed during frying. 
  • Carbohydrates: Approximately 30-40 grams per serving, mostly from the flour used for coating. 
  • Protein: Approximately 20-30 grams per serving, primarily from the chicken. 
  • Sodium: Approximately 400-600 milligrams per serving, depending on the amount of salt used in the coating mixture.

Please note that these values are estimates and can vary based on specific ingredients and cooking methods.

If you have specific dietary concerns or requirements, it’s always best to calculate the nutritional information based on the exact ingredients and portions you use.

TIPS & TRICKS

Here are some tips and tricks to help you make the best fried chicken without buttermilk:

  1. Use bone-in, skin-on chicken pieces: Chicken pieces with the bone and skin intact tend to be more flavorful and juicy. They also provide a better texture and a crispier coating.
  2. Let the coated chicken rest: After coating the chicken pieces with the flour mixture, allow them to rest for about 10-15 minutes. This resting time helps the coating adhere better to the chicken, resulting in a crispier crust.
  3. Adjust the seasoning to your taste: Feel free to adjust the spices and seasoning in the flour mixture according to your personal preference. You can increase or decrease the amount of paprika, garlic powder, cayenne pepper, or any other spices to suit your desired level of flavor and spiciness.
  4. Maintain the right frying temperature: It’s crucial to maintain a consistent frying temperature. If the oil is too hot, the chicken coating may brown quickly on the outside while leaving the inside undercooked. If the oil is too cool, the chicken will absorb more oil and become greasy. Aim for a temperature around 350°F (175°C) for optimal results.
  5. Fry in batches: Avoid overcrowding the pan, as it can reduce the oil temperature and make the chicken soggy. Fry the chicken in batches, allowing enough space between each piece for even cooking and crispiness.
  6. Drain excess oil: Once the chicken is cooked, transfer it to a plate lined with paper towels to absorb any excess oil. This helps to remove any greasiness and maintain a crispy texture.
  7. Rest before serving: Allow the fried chicken to rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat.
  8. Customize with dipping sauces: Fried chicken pairs well with a variety of dipping sauces. Consider serving it with barbecue sauce, hot sauce, honey mustard, or your favorite condiment to enhance the flavors even further.

Remember, practice makes perfect, so don’t be discouraged if your first attempt isn’t exactly as you envisioned.

With these tips and tricks, you’ll be well on your way to mastering the art of making delicious fried chicken without buttermilk. 

With these tips and tricks, you’re guaranteed a delicious and impressive fried chicken without butter milk!

 

 

PRECAUTION

While preparing fried chicken without buttermilk, it’s important to keep a few precautions in mind:

  1. Handling raw chicken: Handle raw chicken with care and follow proper hygiene practices. Wash your hands thoroughly with soap and hot water before and after handling raw chicken to prevent cross-contamination.
  2. Cooking temperature: Ensure that the oil is heated to the appropriate temperature before frying the chicken. Use a kitchen thermometer to monitor the oil temperature and avoid overheating, as it can lead to splattering and potential burns.
  3. Hot oil safety: When working with hot oil, be cautious to prevent accidental spills or splatters. Keep a lid nearby to cover the pan in case of a fire and use long tongs or a slotted spoon to handle the chicken safely.
  4. Oil disposal: After frying, allow the oil to cool completely before disposing of it. Never pour hot oil down the drain, as it can cause clogs and other plumbing issues. Instead, strain the cooled oil and dispose of it properly according to your local regulations.
  5. Avoid overcrowding: Fry the chicken in batches and avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in unevenly cooked chicken. Give each piece enough space to ensure proper frying and crispiness.
  6. Cooling and storage: Allow the fried chicken to cool down before storing it. Place it in an airtight container or wrap it tightly with plastic wrap. Refrigerate any leftover fried chicken promptly and consume it within a day or two.
  7. Allergies and dietary restrictions: Take into consideration any food allergies or dietary restrictions of yourself or your guests. If needed, make ingredient substitutions or modifications to accommodate specific dietary needs.

By following these precautions, you can ensure a safe and enjoyable cooking experience while preparing fried chicken without buttermilk.

 

FAQs

Here are some frequently asked questions (FAQs) about making fried chicken without buttermilk:

Could I use a different type of milk instead of buttermilk?
  • Yes, if you don’t have buttermilk on hand, you can use regular milk as a substitute.You can also add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes to create a homemade buttermilk substitute.
Can I marinate the chicken before coating it with the flour mixture?
  • Absolutely! Marinating the chicken in a flavorful mixture before coating it can enhance the taste and tenderness.You can use a marinade of your choice, such as a mixture of yogurt, spices, and herbs, and let the chicken marinate in the refrigerator for a few hours or overnight.
Shall I use a different type of flour?
  • Yes, you can experiment with different types of flour if desired.All-purpose flour is commonly used for its versatility, but you can also try using self-rising flour, cornmeal, or a combination of flours to achieve different textures and flavors.
How do I know when the chicken is cooked?
  • The best way to ensure that the chicken is fully cooked is by using a meat thermometer.Insert the thermometer into the thickest part of the chicken, away from the bone, and make sure it reaches an internal temperature of 165°F (74°C). This ensures that the chicken is safe to eat and prevents any risk of undercooking.
Can I use a deep fryer instead of a skillet or Dutch oven?
  • Yes, a deep fryer can be used for frying the chicken as well. Follow the manufacturer’s instructions for preheating the fryer and maintaining the appropriate temperature.Be mindful of the recommended oil capacity and frying times specified for your specific deep fryer model.
Can I bake the chicken instead of frying it?
  • Yes, if you prefer a healthier alternative to frying, you can bake the chicken. Preheat your oven to around 400°F (200°C) and place the coated chicken on a greased baking sheet.Bake for about 25-30 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
How can I make the chicken extra crispy?
  • For an extra crispy coating, you can double-dip the chicken in the flour mixture. After the first coating, dip the chicken back into the flour mixture, then fry it until golden brown and cooked through.Additionally, letting the coated chicken rest before frying helps the coating adhere better and become crispier.

Remember, these are general guidelines, and you can always experiment and adapt the recipe to your preferences.

Enjoy your homemade fried chicken without buttermilk!

 

CONCLUSION

In summary, preparing fried chicken without buttermilk is entirely possible and can produce delicious results.

With the right combination of spices, a well-coated crust and proper frying technique, you can prepare a crispy, tasty chicken that will satisfy your cravings.

By following the recipe and observing the tips and precautions provided, you’ll be well equipped to embark on the roast chicken adventure.

Remember to handle raw chicken meat safely, maintain proper frying temperature, and be careful with hot oil.

You can adjust the recipe to your liking by changing the seasonings, trying different types of flour, or experimenting with marinades to enhance the flavor.

And if you prefer a healthier option, you can bake the chicken instead of frying it.

So pack up your ingredients, prepare your kitchen and enjoy making homemade fried chicken without buttermilk.

The reward will be a delicious meal to share with friends and family. Have fun cooking!

HOPE YOU LIKE THIS FRIED CHICKEN RECIPE WITHOUT BUTTERMILK

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