Image Source from cdalrymplebucho

Crispy Fried Chicken Recipe Without Buttermilk

Fried chicken is a timeless classic that brings joy to dinner tables around the world. The tantalising crunch of the outer layer, combined with succulent, juicy meat, makes for a dish that is both comforting and indulgent. While buttermilk is a popular marinade for fried chicken, it’s not a necessity to achieve that delightful crunch and flavour. This recipe will guide you through creating exquisite fried chicken without the use of buttermilk, ensuring it remains accessible and easy to prepare.

Ingredients

For the Chicken

• 1 kg chicken pieces (legs, thighs, or breasts, bone-in recommended)
• 2 cups plain yoghurt
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• ½ teaspoon cayenne pepper (optional, for a kick)

For the Coating

• 1 cup plain flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon baking powder
• Vegetable oil, for frying

Method

Step 1: Marinate the Chicken

Begin by marinating your chicken pieces in plain yoghurt. The yoghurt acts similarly to buttermilk, tenderising the chicken and imparting flavour. In a large bowl, combine the yoghurt, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well.

Add the chicken to the marinade, ensuring each piece is thoroughly coated. Cover with cling film and place it in the fridge for at least 2 hours, or ideally overnight. The longer the marinade, the more flavourful and tender the chicken will be.

Step 2: Prepare the Coating

Once the chicken has marinated, it’s time to prepare the coating. In a shallow dish, combine the plain flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder. Mix the dry ingredients well to ensure an even distribution of flavour.

Step 3: Dredge the Chicken

Remove the chicken from the marinade, shaking off any excess. Dredge each piece in the flour mixture, pressing it into the flour to ensure a good coating. Set the coated chicken aside on a wire rack or a tray while you prepare for frying.

Step 4: Heat the Oil

In a large, deep frying pan or Dutch oven, pour in enough vegetable oil to submerge the chicken pieces (about 5 cm deep). Heat the oil over medium heat until it reaches 175°C (350°F). To test if the oil is ready, drop a small piece of the flour mixture into the oil; if it sizzles and bubbles, it’s time to fry.

Step 5: Fry the Chicken

Carefully lower the chicken pieces into the hot oil, ensuring not to overcrowd the pan as this can cause the temperature to drop, resulting in soggy chicken. Fry the chicken for about 12-15 minutes on one side until it turns golden brown, then carefully flip and cook for an additional 10-12 minutes on the other side.

Use a meat thermometer to ensure the internal temperature of the chicken reaches 75°C (165°F). Once cooked, remove the chicken from the oil and place it on a wire rack lined with paper towels to drain any excess oil.

Step 6: Serve and Enjoy

Let the fried chicken rest for a few minutes to ensure the skin stays crispy. Serve it hot, alongside your favourite accompaniments, such as creamy coleslaw, mashed potatoes, or a fresh salad.

Conclusion

This fried chicken recipe without buttermilk is incredibly simple and delivers exceptional flavour and texture. The key elements are the yoghurt marinade and a well-seasoned flour coating, both of which work together to create a delectable dish that is sure to impress family and friends alike. Enjoy your homemade fried chicken – comfort food at its finest!

No items listed in the response.