The Ultimate Guide: How to Make Crispy Fried Chicken Without Buttermilk

Are you craving that perfect plate of crispy, juicy fried chicken but don’t have buttermilk on hand? Don’t worry! You can still achieve that golden, crunchy coating and tender, flavorful meat without the traditional buttermilk marinade I’ve tested multiple methods to create the perfect no-buttermilk fried chicken recipe that delivers restaurant-quality results every time

Why You Don’t Need Buttermilk for Amazing Fried Chicken

Traditionally, buttermilk is used in fried chicken recipes to tenderize the meat and add tanginess. But guess what? There are several effective alternatives that work just as well—if not better! Let me show you how to make incredible fried chicken without a drop of buttermilk.

Essential Ingredients for No-Buttermilk Fried Chicken

Here’s what you’ll need to make crispy, juicy fried chicken:

For the Chicken:

• 2-4 pounds chicken pieces (thighs, drumsticks, wings, or breasts)
• Vegetable oil, peanut oil, or avocado oil for frying

For the Brine (choose one)

• Simple Salt Brine: 2 cups water + 2-3 tablespoons kosher salt + 1 teaspoon sugar
• Vinegar Brine: 2 cups water + 2 tablespoons kosher salt + 1 tablespoon white vinegar + 1 teaspoon sugar

For the Coating

• 2 cups all-purpose flour
• 1 cup cornstarch (optional, but adds extra crispiness)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1-2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1-2 teaspoons salt
• ½-1 teaspoon cayenne pepper (adjust to taste)

For the Egg Wash:

• 2-3 large eggs
• 3 tablespoons water
• 1 tablespoon hot sauce (optional)

Step-by-Step Instructions

1. Prepare the Brine

The brine is your secret weapon for juicy, flavorful chicken without buttermilk!

For the vinegar brine:

1. Combine cold water, kosher salt, white vinegar, and sugar in a large bowl
2. Stir until salt and sugar completely dissolve
3. Add smashed garlic cloves and bay leaf (optional but recommended)
4. Submerge chicken pieces completely in the brine
5. Cover and refrigerate for at least 4 hours (overnight is even better!)

2. Set Up Your Dredging Station

After brining, you’ll need to create that perfect crispy coating:

1. Remove chicken from brine, rinse under cold water, and pat thoroughly dry with paper towels
2. In a large bowl, whisk together eggs, water, and hot sauce (if using)
3. In another bowl, combine flour, cornstarch, and all seasonings, mixing well
4. Arrange your station in order: chicken, seasoned flour, egg wash, and seasoned flour again

3. Double-Dredge for Maximum Crispiness

This double-dredging technique is the key to that thick, craggy coating everyone loves:

1. Working with one piece at a time, coat chicken in seasoned flour first, shaking off excess
2. Dip into egg wash, allowing excess to drip off
3. Return to seasoned flour for a second coating, pressing gently to create a textured surface
4. Place dredged pieces on a wire rack and let rest for 15 minutes (this helps the coating stick)

4. Fry to Golden Perfection

Now for the magic moment—transforming your coated chicken into crispy deliciousness:

1. Fill a cast iron skillet or Dutch oven with 2-3 inches of oil
2. Heat oil to 350°F (use a thermometer for accuracy!)
3. Carefully add chicken pieces away from you to prevent splatter
4. Fry in batches (don’t overcrowd!) – about 12-14 minutes for larger pieces, 10-12 for smaller ones
5. Turn chicken once halfway through cooking
6. Look for a deep golden-brown color and internal temperature of 165°F
7. Remove to a wire rack over a baking sheet (not paper towels, which create steam)
8. Let rest 5-10 minutes before serving

Pro Tips for Perfect Fried Chicken Every Time

After making countless batches of fried chicken, I’ve discovered some game-changing tips:

• Temperature matters: Maintain oil at 350°F throughout cooking – too low = greasy chicken, too high = burnt outside/raw inside
• Rest your dredged chicken: Let it sit 15-30 minutes before frying for better coating adhesion
• Use a carrot in the oil: Adding a peeled carrot to the frying oil helps keep it clean during multiple batches
• Check for doneness: Chicken should reach internal temperature of 165°F (use a meat thermometer!)
• Don’t crowd the pan: Fry in small batches to maintain oil temperature
• Rest after frying: Let chicken rest on a wire rack for 5-10 minutes to stay crispy

Troubleshooting Common Problems

Coating Falls Off During Frying

• Make sure chicken is completely dry before dredging
• Let the coated chicken rest before frying
• Don’t flip the chicken too early or too often

Chicken Is Greasy

• Oil temperature was too low during frying
• Didn’t drain properly after frying (use wire rack, not paper towels)

Outside Burns Before Inside Cooks

• Oil temperature too high
• Pieces too large (try cutting into smaller portions)
• Consider finishing larger pieces in a 350°F oven after frying

Delicious Variations to Try

Once you’ve mastered the basic recipe, try these tasty variations:

• Extra Spicy: Double the cayenne in your flour mixture and add hot sauce to your egg wash
• Herb-Infused: Add 2 tablespoons fresh herbs like thyme, rosemary, and parsley to your flour
• Lemon Pepper: Add 1 tablespoon lemon zest and extra black pepper to your flour mixture
• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend

Perfect Side Dishes for Your Fried Chicken

Serve your crispy fried chicken with these classic sides:

• Creamy mac and cheese
• Southern collard greens
• Candied yams
• Cornbread
• Coleslaw
• Biscuits and gravy
• Mashed potatoes

Frequently Asked Questions

Q: How do you keep fried chicken crispy?
A: Place on a wire rack after frying (not paper towels). For leftovers, reheat in a 375°F oven for 10-15 minutes to restore crispiness.

Q: Can I make this recipe ahead of time?
A: Yes! You can brine the chicken up to 24 hours in advance, and pre-mix your seasoned flour. Fried chicken can be refrigerated for up to 4 days.

Q: What’s the best oil for frying chicken?
A: Vegetable oil, peanut oil, and avocado oil all work great due to their high smoke points. Avocado oil is my personal favorite for its neutral taste and health benefits.

Q: How do I know when the oil is hot enough?
A: Use a deep-fry thermometer (350°F is ideal). Or, drop a small piece of bread into the oil – it should bubble vigorously and turn golden in about 60 seconds.

Q: Can I use an air fryer instead?
A: Absolutely! Spray dredged chicken with oil and air fry at 380°F for 12-15 minutes per side.

The Bottom Line

You don’t need buttermilk to make incredible fried chicken! The secret lies in proper brining, seasoning, double-dredging, and maintaining the right oil temperature. With this method, you’ll get that perfect combination of crispy exterior and juicy interior every single time.

I’ve made this recipe countless times for family gatherings, and it’s always the first thing to disappear. The vinegar brine works just as effectively as buttermilk to tenderize the meat, while the double-dredging technique creates that craggy, crispy coating we all crave.

Give this no-buttermilk fried chicken recipe a try, and I bet you won’t even miss the buttermilk. It’s seriously that good!