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A close up on a pan fried chicken on a plate.

Crispy Fried Chicken without Buttermilk

  • Author: Tonya | The Midwest Kitchen Blog
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: stove top
  • Cuisine: American


Crispy fried chicken without buttermilk is unbelievably crispy, juicy, and delicious! The chicken is covered in a seasoned flour mixture and then fried until crispy and crunchy. It is finger lickin’- good! Made in a cast iron skillet, you’ll have the best, crispiest, and juiciest homemade fried chicken you’ll ever eat!


  • 2lb 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
  • 1/2 teaspoon organic cayenne pepper
  • 2 teaspoons organic ground paprika
  • 1 teaspoon organic dried thyme
  • 1/2 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)


Prepare chicken dredging stations

  1. Start by setting up your chicken dredging stations, this will make preparing the chicken much easier. 
  2. 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.
  3. 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. 
  4. Then set up two sheet pans with wire racks- one for the raw battered chicken and one for the cooked chicken. 

Cooking chicken

  1. 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)
  2. Repeat until all the chicken has been coated in the egg and flour mixture. 
  3. 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.
  4. Once done, using a slotted spoon or fork, transfer the cooked chicken to the wire rack to drain. Repeat with the rest of the chicken. 
  5. Serve and enjoy!


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.

Keywords: crispy fried chicken, fried chicken, fried chicken without buttermilk, no buttermilk, cast iron skillet fried chicken

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