Fried Chicken Without Buttermilk
Maintain oil temperature at 350°F for best resultsFor extra crispiness, let dredged chicken rest longer before fryingChicken should reach internal temperature of 165°FStore leftovers in refrigerator up to 3 days
Ingredients
Scale
- 4 pounds chicken pieces (thighs, drumsticks, wings, or breasts)
- 2 cups cold water
- 2 tablespoons kosher salt
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 3 cloves garlic, smashed
- 1 bay leaf
- For the Seasoned Flour Coating:
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1½ teaspoons black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- For the Egg Wash:
- 2 large eggs
- ¼ cup water
- 1 tablespoon hot sauce (optional)
- For Frying:
- Vegetable oil, peanut oil, or canola oil
Instructions
- Combine brine ingredients and submerge the chicken. Refrigerate 4+ hours.
- Pat chicken dry. Prepare dredging station: seasoned flour, egg wash, more seasoned flour.
- Double-dredge each piece and rest for 15 minutes on a wire rack.
- Heat oil to 350°F in a Dutch oven or heavy pan.
- Fry in batches for 12-14 minutes (large pieces) or 10-12 minutes (small pieces), turning once.
- Drain on a wirea rack and rest 5-10 minutes before serving.
Notes
Maintain oil temperature at 350°F for best resultsFor extra crispiness, let dredged chicken rest longer before fryingChicken should reach internal temperature of 165°FStore leftovers in refrigerator up to 3 days
Nutrition
- Calories: 400