Imagine biting into the most incredibly tender, golden-brown chicken that's packed with flavor - without a single speck of traditional breading! This no-flour fried chicken recipe is about to revolutionize your cooking game, proving that sometimes the simplest methods create the most mouthwatering results. Whether you're looking to cut carbs, avoid gluten, or just want a surprisingly delicious twist on classic Southern fried chicken, this recipe will have your taste buds dancing and your dinner guests begging for your secret.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken pieces (legs or thighs)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large mixing bowl, combine buttermilk, paprika, garlic powder, salt, and pepper to create a marinade.
- Place chicken pieces in the marinade, ensuring each piece is completely coated. Cover and refrigerate for at least 2 hours (or overnight for best results) to allow flavors to penetrate the meat.
- Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature, which helps ensure even cooking.
- Heat oil in a deep skillet or cast-iron pan to 350°F (175°C). Use a cooking thermometer to ensure accurate temperature.
- Carefully remove chicken pieces from buttermilk marinade, allowing excess liquid to drip off.
- Gently place chicken pieces into hot oil, being careful not to overcrowd the pan. Fry in batches if necessary.
- Cook chicken for approximately 12-15 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Use tongs to remove chicken from oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Let chicken rest for 5-10 minutes before serving to allow juices to redistribute and ensure maximum tenderness.
- Serve hot with your favorite sides like coleslaw, mashed potatoes, or corn.
Tips
- Temperature is Key: Always use a cooking thermometer to maintain oil at 350°F for perfectly crispy exterior and juicy interior.
- Marinating Magic: Don't rush the marinating process - at least 2 hours (or overnight) allows the buttermilk to tenderize the chicken and infuse deep flavor.
- Room Temperature Matters: Let chicken sit out for 30 minutes before frying to ensure even cooking.
- Avoid Overcrowding: Fry chicken in batches to maintain oil temperature and ensure each piece gets crispy and golden.
- Drain Properly: Use a wire rack instead of paper towels to prevent the bottom of the chicken from getting soggy.
- Rest and Redistribute: Always let chicken rest 5-10 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 2g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
