Crispy Fried Chicken Without Buttermilk
This fried chicken without buttermilk recipe is crispy on the outside with tender, juicy meat inside. It's dairy-free and naturally gluten-free due to one simple ingredient that yields the best crispy coating.
Ingredients
- 1.5 pounds chicken breast, cut into bite size pieces can also use chicken thighs
- kosher salt
- black pepper
- ⅔ cup potato starch or substitute
- ½ teaspoon EACH garlic powder, onion powder, smoked paprika
- 1 large egg, beaten
- refined coconut oil or avocado oil for shallow frying
Dipping Sauce Ideas For Serving
Instructions
- Season both sides of the chicken breasts with kosher salt and black pepper and cut them into bite size pieces.
- Get two shallow bowls ready. Whisk together the potato starch, garlic powder, onion powder, and smoked paprika in the first bowl. Beat the egg in the second bowl.
- Dip the chicken pieces into the egg with one hand and then add it to the starch mixture. Use your other hand to dredge it in the seasoned flour/starch mixture. Set the coated chicken breast pieces on a plate and continue with this process until all the chicken is coated.
- Place a large cast iron skillet or Dutch oven over medium heat. Add enough oil to cover the bottom of the pan.
- Once hot, add a few coated chicken pieces at a time so you don’t overcrowd the pan. Cook the chicken for a few minutes on each side until golden brown, crispy, and cooked through to an internal temp of 165ºF/74ºC. Transfer the cooked pieces to a wire rack and continue with this process until you’ve cooked all the chicken.
Notes
Store: Store any leftover fried chicken in an airtight container in the fridge for up to 2 days.
Reheat: Put under the broiler for a few minutes until warmed through. It won't be as crispy as the first time, but it's still delicious. Avoid reheating them in the microwave as it will make them soggy.
See the blog post above for more helpful tips and serving ideas.