Crispy Fried Chicken without Buttermilk

This Fried Chicken without Buttermilk is unbelievably crispy, juicy, and delicious all while skipping a traditional buttermilk marinade. The chicken is covered in a seasoned flour mixture and then fried in a cast iron skillet for maximum crispiness. Whether you ran out of buttermilk or you are simply dairy-free, this fried chicken recipe gives you the best and juiciest chicken every time. It is finger-lickin’-good and always a family favorite!

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The secret to the best fried chicken is double drenching it and frying it in a cast iron skillet for extra crispiness. Instead of buttermilk, the chicken is coated in flour, an egg mixture, then the flour mixture one more time to create a thick, crispy outer crust that seals in the juices. The egg helps to keep the chicken moist and juicy as it cooks and you won’t even miss the dairy because it is so flavorful!

If you are looking for more fried chicken recipes without dairy check out this Fried Chicken Breast Recipe, Fried Chicken Nuggets without Buttermilk, and Fried Chicken Sandwich with Coleslaw next!

Ingredients You’ll Need For Fried Chicken without Buttermilk

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

• Chicken – You’ll need 2lb of chicken parts. Use whichever combination of chicken parts you like! Chicken wings, chicken breast cut into 2-inch nuggets, and boneless thighs. Taking the bone out of the thighs helps it to cook faster and more evenly. You could also fry legs too. Just keep in mind that they will take the longest to cook. I like to make cuts in the legs to help them to cook better.
• Eggs – Used to bind the flour to the chicken to create a crispy crust and it keeps the chicken very moist while frying. I used the Happy Eggs because they are our favorite pasture-raised eggs. They have sooo much flavor and a rich color. 
• Seasonings – The seasoning process is two-fold. Season the chicken with salt before battering, because no one wants unsalted chicken and the rest of the seasonings get added to the flour.
• Vegetable oil – Used to fry the chicken. I used organic cold-pressed avocado oil, but any neutral-flavored oil will work as well!

How to Make Crispy Fried Chicken in a Cast Iron Skillet:

1. Set up your drenching stations. Have one bowl or plate for the eggs, one for the seasoned flour, and one for the rinsed chicken pieces. Also, have your two sheet pans with wire racks nearby. 
2. Drench chicken. Sprinkle chicken with a bit of salt to season it. Then using a pair of tongs or gloved hands coat it in the seasoned flour mixture first, shake off any extra flour then dip it into the egg mixture then finally back into the flour mixture. Transfer the chicken to one of the sheet pans with the wire rack. Repeat with the remaining pieces of chicken. 
3. Heat a large cast iron skillet on medium heat with 2 – 3 inches of vegetable oil. Add a carrot to help keep the oil clean if you like. Once it starts to sizzle, carefully add the chicken into the hot oil away from you using a fork or pair of tongs. 
4. Fry chicken on each side for 5 minutes or until it has a nice golden brown color. Using a fork or slotted spoon transfer the cooked chicken to the second sheet pan with a wire rack. Repeat with remaining chicken.

Tips and Tricks

• Adjust cooking time for meat with or without bones: Wings and breast nuggets take about 5 minutes per side. I like to take the bones out of the thighs so they’ll cook faster (5 minutes per side), and the legs take the longest, about 7- 9 minutes per side. 
• Batter and fry like parts of chicken: Cook all the white meat together and all the dark meat together. This will help everything cook at the same rate.
• Finish cooking in the oven if needed: It’s ok if the meat – particularly the legs, isn’t all the way done by the time the crust is golden brown. Simply take the fried chicken out of the oil and pop it into a 375-degree oven for a few minutes so the meat can completely cook through to atleast 165 degrees Fahrenheit.
• Recoat raw drenched chicken in flour before frying if needed: I like to drench all the chicken with flour and egg before I start the frying process. So by the time I finish cooking one batch the raw chicken will have absorbed the flour coating. If the flour on the outside of the chicken starts to look a little wet give the chicken a quick dusting in flour before frying it so it gets as crispy as possible. 

Frequently Asked Questions

Looking For More Fried Chicken Recipes?

Fried Chicken Nuggets without Buttermilk

Dairy-free Chicken Fried Chicken

Fried Chicken Tenders without Buttermilk

Chicken Fried Steak without buttermilk

If you love this Crispy Fried Chicken Recipe Without Buttermilk recipe let me know!

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Crispy Fried Chicken without Buttermilk

This Fried Chicken without Buttermilk is unbelievably crispy, juicy, and delicious all while skipping a traditional buttermilk marinade. The chicken is covered in a seasoned flour mixture and then fried in a cast iron skillet for maximum crispiness. Whether you ran out of buttermilk or you are simply dairy-free, this fried chicken recipe gives you the best and juiciest chicken every time. It is finger-lickin'- good and always a family favorite!

5 from 2 votes

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Course: Dinner

Cuisine: American, Southern

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 625kcal

Author: Tonya Fowler

Cost: $10

Equipment

• 1 Cast Iron Skillet or dutch oven
• 2 Sheet pans
• 2 Pairs of tongs
• Plastic gloves

Ingredients

• 2 lb organic chicken parts thighs, legs, breasts, or wings
• 3 – 4 large organic eggs whisked
• 2 cups organic all-purpose flour
• 3 teaspoons salt divided
• 1 teaspoon freshly ground black pepper
• ½ teaspoon organic cayenne pepper
• 2 teaspoons organic ground paprika
• 1 teaspoon organic dried thyme
• ½ teaspoon organic dried rosemary
• 1 teaspoon organic onion powder
• 2 – 3 inches of vegetable oil I used avocado oil
•  
• Carrot optional to keep the oil clean when frying

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Instructions 

Prepare chicken dredging stations

• Start by setting up your chicken dredging stations, this will make preparing the chicken much easier. 
• Rinse chicken then place it into a large bowl with 1 teaspoon salt, and mix to combine. In a shallow baking dish whisk 3 eggs.
• In a large bowl add all the dry ingredients – flour, 2 teaspoons salt, black pepper, cayenne pepper, paprika, thyme, rosemary, and onion powder. Mix until everything is well incorporated. 
• Then set up two sheet pans with wire racks- one for the raw battered chicken and one for the cooked chicken. 

Cooking chicken

• Using a pair of tongs or your hands, add the chicken to the flour. Mix until well coated then add it to the egg mixture. Completely coat then transfer the chicken back to the flour mixture. Shake off any of the excess flour, then set the chicken onto the wire rack. (I like to do this step in batches with similar pieces of meat and separate tongs for the wet and dry steps)
• Repeat until all the chicken has been coated in the egg and flour mixture. 
• Heat a large cast iron skillet until hot, then add 2 – 3 inches of vegetable oil. Add a carrot if using. Once the carrot is sizzling and the oil is hot, carefully add the chicken to the oil away from you so the oil doesn’t splatter. Fry chicken for 5 minutes per side or until the crust is nicely golden brown.
• Once done, using a slotted spoon or fork, transfer the cooked chicken to the wire rack to drain(Don't place fried chicken on paper towels because it will steam and the crust will get soggy). Repeat with the rest of the chicken. 
• Serve and enjoy!

Notes

Tips and Tricks

• Adjust cooking time for meat with or without bones: Wings and breast nuggets take about 5 minutes per side. I like to take the bones out of the thighs so they’ll cook faster (5 minutes per side), and the legs take the longest, about 7- 9 minutes per side. 
• Batter and fry like parts of chicken: Cook all the white meat together and all the dark meat together. This will help everything cook at the same rate.
• Finish cooking in the oven if needed: It’s ok if the meat – particularly the legs, isn’t all the way done by the time the crust is golden brown. Simply take the fried chicken out of the oil and pop it into a 375-degree oven for a few minutes so the meat can completely cook through to atleast 165 degrees Fahrenheit.
• Recoat raw drenched chicken in flour before frying if needed: I like to drench all the chicken with flour and egg before I start the frying process. So by the time I finish cooking one batch the raw chicken will have absorbed the flour coating. If the flour on the outside of the chicken starts to look a little wet give the chicken a quick dusting in flour before frying it so it gets as crispy as possible. 

Storage Instructions

How to store leftovers: store in an airtight plastic bag or container for up to 5 days. Reheat in the oven for a few minutes until heated through. 

In the freezer: store in a freezer-safe plastic bag for several weeks. Reheat in the oven at 350 degrees Fahrenheit until heated through.

 

Nutrition

Calories: 625kcal | Carbohydrates: 49g | Protein: 40g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1902mg | Potassium: 446mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1003IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 5mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.