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fried-chicken

How To Fry Chicken Without Eggs

Preparation time: 10 minutes Marinade time: 4 hours Cooking time: 15 minutes Total time: 4 hours 25 minutes Serving: 3 to 4

Ingredients
  

  • 6 chicken thighs (bone-in and skin-on)
  • For the marinade
  • 1 ½ cups buttermilk
  • ¼ cup Buffalo Sauce
  • ½ tsp black pepper
  • 1 tsp salt
  • For the dry mixture
  • 1 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ½ tbsp paprika
  • ½ tbsp salt
  • Vegetable oil for frying

Instructions
 

  • Add buttermilk, buffalo sauce, salt, and black pepper to a large mixing bowl. Mix the ingredients.
  • Pat the chicken pieces dry and place them in the buttermilk mixture. Make sure the mixture coats them completely.
  • Cover the bowl with Clingfilm and place them in the refrigerator to marinate for about 4 hours.
  • Before cooking, take the chicken out of the refrigerator for at least 30 minutes.
  • In a shallow dish or a bowl, add all the dry mixture ingredients, i.e., all-purpose flour, cornstarch, onion powder, garlic powder, Italian seasoning, paprika, and salt. Mix well.
  • Heat vegetable oil in a deep frying pan. It should reach 350 degrees F.
  • Take out the chicken thigh from the buttermilk mixture and place them directly in the dry mixture. Drench it a couple of times to ensure the dry mixture sticks to the chicken completely.
  • Carefully place the chicken thigh in hot oil and fry it for about 7 to 10 minutes or until the internal temperature reaches 165 degrees F.
  • Serve the fried chicken with mashed potatoes or any of your favorite sides.