What To Know
- For a healthier alternative, cook the buttermilk fried chicken in an air fryer instead of frying it in oil.
- Instead of frying, bake the buttermilk fried chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, or until crispy and cooked through.
- The combination of buttermilk and seasoned flour creates a golden-brown crust that locks in the chicken’s natural juices, resulting in a tender and succulent interior.
Craving crispy, juicy buttermilk fried chicken without the hassle of marinating? Our buttermilk fried chicken recipe without marinating offers a delightful culinary experience that delivers tender chicken coated in a golden-brown, flavorful crust. This recipe eliminates the need for extensive marinating, making it a quick and easy option for a delicious meal.
Ingredients:
- 1 whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup vegetable oil for frying
Instructions:
1. Prepare the Chicken:
- Rinse the chicken pieces and pat them dry with paper towels.
- In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated.
- Cover the bowl and refrigerate for at least 30 minutes (up to 2 hours) for extra flavor.
2. Prepare the Coating:
- In a separate bowl, combine the flour and cornstarch.
- Season the flour mixture with salt and pepper to taste.
3. Coating and Frying:
- Remove the chicken pieces from the buttermilk mixture and allow excess buttermilk to drip off.
- Dredge the chicken pieces in the seasoned flour mixture, ensuring they are evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the coated chicken pieces in the hot oil and fry for 8-10 minutes per side, or until golden brown and cooked through.
- Adjust the heat as needed to maintain a consistent frying temperature.
4. Draining and Serving:
- Remove the fried chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil.
- Let the chicken rest for a few minutes before serving.
- Serve the buttermilk fried chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or mac and cheese.
Tips for Achieving Perfect Buttermilk Fried Chicken:
- Use fresh, high-quality chicken for the best flavor and texture.
- Make sure the chicken pieces are thoroughly coated in the buttermilk mixture and flour mixture before frying.
- Maintain a consistent frying temperature to ensure even cooking.
- Adjust the seasoning in the flour mixture to suit your taste preferences.
- For extra crispy chicken, double-coat the chicken pieces in the flour mixture before frying.
- Serve the buttermilk fried chicken hot for the ultimate crispy and flavorful experience.
Variations:
- Spicy Buttermilk Fried Chicken: Add an extra kick of heat by increasing the amount of cayenne pepper in the flour mixture.
- Herb-Infused Buttermilk Fried Chicken: Incorporate fresh herbs like thyme, rosemary, or oregano into the buttermilk mixture for a flavorful twist.
- Lemon-Pepper Buttermilk Fried Chicken: Add a zesty touch by using lemon pepper seasoning in the flour mixture.
- Garlic-Parmesan Buttermilk Fried Chicken: Enhance the flavor with a combination of garlic powder and grated Parmesan cheese in the flour mixture.
Healthier Options:
- Air Fryer Buttermilk Fried Chicken: For a healthier alternative, cook the buttermilk fried chicken in an air fryer instead of frying it in oil.
- Baked Buttermilk Fried Chicken: Instead of frying, bake the buttermilk fried chicken in a preheated oven at 400°F (200°C) for 20-25 minutes, or until crispy and cooked through.
- Whole Wheat Buttermilk Fried Chicken: Opt for whole wheat flour instead of all-purpose flour for a healthier coating.
Leftovers and Storage:
- Store leftover buttermilk fried chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through.
- You can also freeze leftover buttermilk fried chicken for up to 3 months. Thaw the chicken overnight in the refrigerator before reheating.
“The Final Verdict: Buttermilk Fried Chicken Without Marinating”
Our buttermilk fried chicken recipe without marinating delivers a crispy, flavorful, and juicy chicken dish that is sure to satisfy your cravings. The combination of buttermilk and seasoned flour creates a golden-brown crust that locks in the chicken’s natural juices, resulting in a tender and succulent interior. Whether you prefer classic buttermilk fried chicken or want to try variations with added spices or herbs, this recipe offers a versatile and delicious option for any occasion. So, gather your ingredients, fire up your skillet, and prepare to enjoy the crispy, mouthwatering goodness of buttermilk fried chicken without marinating.
What You Need to Learn
Q: Can I skip the buttermilk altogether?
A: Yes, you can make fried chicken without buttermilk. However, buttermilk tenderizes the chicken and adds a distinctive flavor. If you choose to omit buttermilk, consider using yogurt or kefir as a substitute.
Q: How do I ensure the chicken is cooked through?
A: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken piece. It should read 165°F (74°C) for safe consumption.
Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, they may cook faster than bone-in chicken pieces, so adjust the cooking time accordingly.
