Fried Chicken without Buttermilk Recipe

In a zipper baggie, mix together the milk and vinegar. This makes homemade buttermilk.
Put the raw chicken into the baggie and let it sit for 5 minutes. Or, if you have the time, place it in the fridge for about 2 hours to chill. Then rest on the countertop for 10 minutes.
Leave the chicken in the bag and pour the buttermilk into a shallow bowl. Whisk in the egg.
In another container or bowl, add the flour, salt, pepper, crushed crackers, and paprika. Stir to combine.
In a deep fryer, add oil until it is about 3 inches deep. Add in the bacon grease if you have some.
Turn the heat dial to 375 F and let it preheat until it reaches the desired temperature.
Lightly coat the first piece of chicken in the flour mixture.
Pour the buttermilk mixture into a shallow dish. Dip the chicken in the egg and buttermilk mixture.
Then coat the chicken in the seasoned flour mixture again. Repeat with the rest of the chicken pieces.
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.
Carefully add each of the chicken pieces to the hot oil. Deep fry until cooked through, about 17 – 20 minutes. Flip it over halfway through.
Use a meat thermometer in the thickest part of the chicken to check for an internal temperature of 165 degrees F.
Drain the chicken on a wire rack over a paper towel-lined dish. Serve and enjoy!