Description
This recipe provides a simple way to achieve crispy fried chicken without using buttermilk, perfect for those avoiding dairy or looking for a quick alternative.
Ingredients
Scale
- 2 pounds chicken pieces (wings, drumsticks, or thighs)
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for spice)
- Vegetable oil for frying
Instructions
- In a large bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Pat the chicken pieces dry with paper towels and dredge them in the flour mixture, ensuring they are fully coated. Shake off any excess.
- Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Carefully add the chicken pieces to the hot oil, skin side down, and fry for about 10-15 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 75°C).
- Remove the chicken from the oil and place on a wire rack to drain excess oil. Let it rest for a few minutes before serving.
Notes
For extra crispiness, double-dredge the chicken by dipping it back into the flour mixture after the first coat. Ensure the oil isn’t too hot to avoid burning the exterior before the inside cooks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 25g
- Carbohydrates: 25g
- Protein: 35g