Fried Chicken without Buttermilk

Fried Chicken without Buttermilk is sure to be a repeat dinner in your house. Instead, we make homemade buttermilk so you don’t have to buy anything special. It makes this delicious fried chicken recipe golden brown and crispy on the outside, juicy and tender on the inside. 

For the best results, the secrets to this flavorful chicken are soaking it in the milk mixture for up to two hours and adding bacon grease to the frying oil. If you are against cooking with bacon grease, feel free to omit that ingredient and that step.

Why I love this recipe

This small batch recipe for two makes a great lunch, dinner, Sunday dinner, or impressive romantic date night meal. We love to serve this delicious crispy chicken with a side dish of these green beans, this Mashed Potato Casserole, or these Au Gratin Potatoes.

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Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

milk

vinegar

egg

all purpose flour

salt and black pepper

paprika

crushed saltine crackers

bone-in chicken thighs and legs

Vegetable oil for frying

bacon grease (optional – for flavor)

Substitutions and Additions

You can use store-bought buttermilk instead of milk and vinegar.

Add some onion powder and cayenne pepper to kick it up a notch.

Equipment used for this recipe

• zipper baggies – gallon size
• whisk
• shallow bowls
• deep fryer
• paper towels

How to make Fried Chicken without Buttermilk

Step 1 – In a zipper baggie, mix together the milk and vinegar. This makes homemade buttermilk. 

Step 2 – Put the raw chicken into the baggie and place it in the refrigerator. Let chill for 5 minutes or up to 2 hours if you have the time.

Step 3 – Leave the chicken in the bag and pour the buttermilk into a shallow bowl. Whisk in the egg.

Step 4 – In another container or bowl, add the flour, salt, pepper, crushed crackers, and paprika. Stir to combine.

Step 5 – In a deep fryer, add enough oil until it is about 3 inches deep. Add in the bacon grease if you have some (you can see mine at the bottom of the fryer).

Step 6 – Turn the heat dial to 375 F. and let it preheat until it reaches the desired temperature. 

Step 7 – Lightly coat the first piece of chicken in the flour mixture.

Step 8 – Pour the buttermilk mixture into a shallow dish. Dip the chicken in the egg and buttermilk mixture.

Step 9 – Then coat the chicken in the flour mixture again. Repeat with the rest of the chicken pieces.

Step 10 – Place all the coated pieces in a gallon-size zip baggie along with the leftover flour, and shake until evenly coated. Let sit inside the bag while the oil finishes heating up.

Step 11 – Carefully add each of the chicken pieces to the hot oil. Deep fry until cooked through, about 17–20 minutes. Flip it over to the second side halfway through. 

Step 12 – Use a meat thermometer in the thickest part of the chicken to check for an internal temperature of 165 degrees F.

Step 13 – Drain the cooked chicken on a paper towel-lined dish. Serve and enjoy!

Pro Tips

Any time after frying bacon, save the grease into a container after it has cooled down and store it in the refrigerator. It adds amazing flavor to the chicken.

Store leftover fried chicken in an airtight container in the fridge for 3 – 4 days.

This recipe can also be used for chicken tenders or chicken breasts but they will be done cooking in less time.

Recipe FAQs

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