Fried Chicken without Buttermilk

This Southern-style fried chicken skips the buttermilk but delivers everything you’d expect—crispy, golden crust and juicy, tender meat. I first got this recipe from someone down in Georgia who swore by its simplicity. At first, I was hesitant. No buttermilk? No seasoning mix? Just salt? But after trying both versions—one seasoned and one sticking to the original—I was genuinely surprised. The classic version without any bells and whistles had all the flavor and crunch I wanted. Now it’s my go-to recipe for fried chicken nights.

A Fried Chicken Trick I Swear By

Let me tell you—don’t even think about skipping the double dredge. That second coating is the magic behind that beautiful crust and locked-in juiciness. It gives you that satisfying crunch and helps keep the meat from drying out, especially if you’re frying boneless pieces.

Traditionally, Southerners fry chicken in a cast iron skillet. I love doing that too when I’m going for that perfect even heat. But if you don’t have one, don’t stress—any good frying pan will do. I’ve used all sorts of pans over the years and the chicken still comes out fantastic.

If you’re into experimenting, try my cornflake-crusted version or crispy wings too—they’re crowd favorites at any get-together. I even got a Maryland-style version from a friend that involves smothering it with creamy country gravy—total comfort food.

How to Season Like the Famous Fried Chicken Joint

If you’re craving that famous fast-food flavor (you know the one), here’s a close version that skips the dairy:

• 2 whole chickens, cut up
• 4 eggs
• 2 cups flour
• Spices: salt, thyme, basil, oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, ground ginger, and a good amount of white pepper

Fry at around 325°F and adjust if the crust darkens too quickly. I like to coat my chicken in flour, then dip in egg, and back into flour for the second dredge. Let the pieces rest a bit before frying to help the coating stick better.

What to Serve with Fried Chicken

When I make this, I go all in. Think mashed potatoes with gravy, cornbread fresh out of the oven, maybe some green beans or buttery corn. If I’m feeding a big group, I’ll throw in coleslaw or collard greens too.

Other sides I love:

• Buttermilk-free biscuits
• Cornbread muffins
• Black-eyed peas
• Fried okra or sautéed greens

This chicken really shines when paired with Southern comfort staples.

Buttermilk or No Buttermilk?

You don’t need buttermilk to make great fried chicken. Honestly, I like using eggs instead—it gives the same golden crust without any dairy. And if you’re trying to replicate the tang of buttermilk, you can easily make your own using oat or almond milk with a splash of vinegar or lemon juice.

Buttermilk does help tenderize chicken, thanks to its acidity, but it only works if you let the chicken marinate in it for hours. That’s great for grilled chicken, not so much for frying.

What Is Buttermilk, Anyway?

Back in the day, buttermilk was the liquid left after churning butter. It had a natural tang from fermentation. These days, it’s made by adding cultures to milk to create that signature flavor. It’s thicker, slightly sour, and loved in Southern kitchens—but it’s totally optional for this fried chicken.

How I Fry Chicken Without Buttermilk

I stick with eggs and flour—simple and effective. For an extra layer of flavor, I sometimes add a pinch of smoked paprika or cayenne to the flour. But even with just salt and flour, this recipe shines.

Is Fried Chicken Dairy-Free?

Most fried chicken recipes include buttermilk or milk, but this one skips the dairy entirely. If you’re avoiding dairy, this is a great option. And no one will miss it—I promise.

Want It Extra Crispy?

Try swapping out half the flour with cornstarch. That little tweak gives the crust a lighter, crunchier bite. It’s a trick often used in Korean and Japanese fried chicken, and it works beautifully here too.

My Best Dredging Tips

Double-Handed Method: Use one hand for wet (egg) and one for dry (flour). It keeps the coating even and your fingers clean.
Bag Method: Pop the flour in a plastic bag, toss in the chicken pieces, shake it up, and you’re good to go.

I like to let the coated chicken rest for 5–10 minutes before frying. It helps the coating adhere better and fry up nice and even.

What Oil Should You Use?

The oil temperature is crucial. Aim for 350°F–375°F. Too cool, and the chicken gets greasy. Too hot, and the outside burns before the inside cooks.

No thermometer? Drop a bit of flour in the oil. If it sizzles right away and floats, you’re good to go.

Gluten-Free? No Problem.

Swap the flour for cornstarch or potato starch. They crisp up beautifully and give the chicken a nice crunch without any gluten.

Should You Wash Chicken?

The USDA says don’t. Washing can spread bacteria around your sink. Instead, pat your chicken dry with a paper towel. That also helps the flour stick better.

How to Defrost Chicken

In the fridge: Let it sit overnight in a dish to catch the juices.
In cold water: Submerge sealed chicken in cold water, changing the water every 30 minutes.

Avoid using hot water—it can partially cook the chicken and mess with the texture.

Can You Cook Frozen Chicken?

You can, but it takes longer—about 50% more time. I usually only do this in a pinch and prefer thawed chicken for more even cooking.

Should You Brine?

Wet brining isn’t great for fried chicken. It can make the skin soggy. Dry brining, however, is a game-changer. Just salt your chicken and let it rest in the fridge. It draws out moisture, then reabsorbs it, making the meat juicy and flavorful without watering it down.

How to Dry Brine

Pat the chicken dry and sprinkle it generously with kosher salt. Let it sit in the fridge for several hours (or overnight). No need to rinse—just cook as is.

Cooking Different Cuts

• Breasts: 10–14 mins per side if left whole
• Thighs: 7–8 mins per side
• Drumsticks: 7–10 mins per side

Adjust times based on size and whether the pieces are bone-in.

If Something Goes Wrong…

Undercooked chicken? Your oil might’ve been too hot. The outside crisped up too fast. You can finish cooking it in a 350°F oven. Just keep an eye on it and use a thermometer to check for 165°F inside.

One Handy Tool I Love

Scissor-style tongs are my best friend when frying. They give me control without smashing the crust, and they make flipping easier.

A Mistake I Made Once…

I dredged all my chicken at once and let it sit too long before frying. Big mistake. The coating didn’t stick well and came out patchy. Now, I coat and fry in batches.

Can You Make Fried Chicken Ahead?

Yes! Make it up to 4 days ahead and reheat in the oven or air fryer before serving.

How to Store Fried Chicken

Cool completely, then store in an airtight container in the fridge for up to 4 days. If freezing, wrap it well and store for up to 4 months. The quality drops a bit over time, but it’s still safe to eat.

How to Reheat Fried Chicken

The oven works great—about 350°F for 15–20 minutes. The air fryer also crisps it up nicely. Skip the microwave—it makes the crust soggy.

Let me know how your batch turns out! Fried chicken without buttermilk might sound unusual, but it’s a little Southern secret I keep coming back to. Whether you’re cooking for a weeknight dinner or a family gathering, this one never lets me down.

Try other recipes:

• Baked Chicken Breasts and Vegetables
• Perfect Pan Fried Chicken Breasts
• Curried Chicken Breasts