Fried Chicken Recipe Without Buttermilk

I’ve tried a lot of methods for making fried chicken at home, but this recipe is the one I keep coming back to when I don’t have buttermilk on hand.

This crispy fried chicken recipe without buttermilk achieves that incredible crunch and juicy, tender interior, even without the traditional marinade. We use a simple pantry trick to tenderize the meat, ensuring a perfect golden-brown crust. This approach gives you a fantastic fried chicken without buttermilk, which is perfect for a weeknight family dinner when you crave restaurant-quality flavor but lack the traditional ingredients.

Ingredients for Fried Chicken Recipe Without Buttermilk

• Bone-in Chicken Pieces (1.5 kg / 3.3 lbs): Use a mix of drumsticks and thighs for best results. Pat the chicken completely dry before marinating; this step is crucial for a crisp crust. Ensure all pieces are roughly similar in size for even cooking.
• Whole Milk Marinade (360 ml / 1.5 cups): This is our buttermilk substitute, providing tenderization and moisture. The acidity from the vinegar will activate the proteins in the milk to create a thick marinade. Use whole milk for best results, as the fat content helps carry flavor.
• Apple Cider Vinegar (90 ml total / 6 tbsp): Used in both the marinade and the glaze. Adds a necessary tang to balance the rich chicken and sweet glaze. You can substitute with distilled white vinegar in a pinch, but apple cider vinegar offers a rounder flavor.
• Dry Rub Seasonings (for marinade, breading, and glaze): Smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, fine sea salt. The combination of these seasonings builds layers of flavor in both the chicken and the coating. Adjust cayenne pepper based on desired heat level; it adds a pleasant kick to both the chicken and the glaze.
• All-Purpose Flour (300 g / 2.5 cups) and Cornstarch (60 g / 0.5 cup): This combination is key to our crispy crust without buttermilk. Cornstarch inhibits gluten formation in the flour, resulting in a lighter, crispier texture. Whisk these together thoroughly with the baking powder to ensure an even coating.
• Baking Powder (10 g / 2 tsp): This leavening agent creates small air bubbles when fried. The air bubbles expand in the hot oil, leading to a lighter, more textured crust. Ensure you are using fresh baking powder for maximum effectiveness.
• Neutral Vegetable Oil (1.5-2 L / 6-8 cups): Choose a high smoke-point oil like canola, sunflower, or peanut oil. A depth of 7-8 cm (3 inches) is necessary to fully submerge the chicken pieces. Use a large, heavy-bottomed pot or Dutch oven for safety during frying.
• Fiery Hot Honey Glaze Base: Honey (120 ml / 0.5 cup), Apple Cider Vinegar (60 ml / 4 tbsp), Soy Sauce Substitute (30 ml / 2 tbsp, e.g., coconut aminos or tamari), Gochugaru (15 ml / 1 tbsp) or Red Pepper Flakes, Minced Garlic (15 g / 1 tbsp), Grated Ginger (5 g / 1 tsp). Gochugaru (Korean chili flakes) provides a fruity heat that’s distinct from standard red pepper flakes. The combination of sweet, sour, savory, and spicy creates a highly addictive glaze. For a family-friendly meal, consider reducing the gochugaru significantly.
• Cornstarch Slurry: Cornstarch (5 g / 1 tsp) and Cold Water (15 ml / 1 tbsp): A quick thickener to turn the glaze into a syrupy consistency. Whisk vigorously to ensure no lumps before adding to the simmering sauce. Add gradually to achieve desired thickness; a little goes a long way.
• Garnishes: Toasted Sesame Seeds (15 ml / 1 tbsp) and Chopped Green Onions (30 g / 2 tbsp): Adds visual appeal, texture, and a fresh contrast to the rich glaze. Toast the sesame seeds lightly in a dry pan beforehand for enhanced nutty flavor. Chop green onions finely, using both the white and green parts for color.

Step-by-Step Instructions

1. Prepare the Marinade and Chicken: Pat the chicken pieces thoroughly dry with paper towels to ensure a crisp crust. In a large bowl, whisk together the whole milk, 30 ml / 2 tbsp apple cider vinegar, and marinade seasonings (salt, pepper, garlic powder, onion powder, smoked paprika). Add the chicken pieces, ensuring they are fully submerged, cover the bowl, and refrigerate for a minimum of 4 hours or preferably overnight (up to 12 hours) to tenderize and infuse flavor. I always make this part on Sunday evening so the chicken is ready to fry on Monday.
2. Create the Dry Breading Mixture: In a wide, shallow dish or bowl, whisk together the all-purpose flour, cornstarch, baking powder, and breading seasonings (salt, pepper, cayenne pepper, smoked paprika, garlic powder) until well combined. Whisking thoroughly ensures the baking powder and cornstarch are evenly distributed for consistent crispness. Set up a dredging station with the marinated chicken on one side and the flour mixture on the other.
3. Preheat the Frying Oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of about 7-8 cm (3 inches). Heat the oil over medium-high heat until it reaches exactly 175°C / 350°F; use a kitchen thermometer to monitor this temperature closely. Maintaining the correct oil temperature (between 165°C and 175°C) prevents soggy or burnt chicken.
4. Bread the Chicken Pieces: Working in batches, remove chicken pieces from the marinade, allowing any excess liquid to drip off. Dredge each piece generously in the seasoned flour mixture, pressing firmly to ensure a thick, even coating. Gently shake off any loose flour and immediately transfer to the hot oil. This technique creates the foundation for a crispy fried chicken recipe without buttermilk.
5. Fry the Chicken: Carefully lower the breaded chicken into the hot oil, frying 3-4 pieces at a time to avoid overcrowding and dropping the oil temperature. Fry for 6-8 minutes per side, turning occasionally, until deeply golden brown and cooked through; the internal temperature should reach 74°C / 165°F. If the oil temperature drops too low (below 165°C / 325°F), the chicken will absorb excess oil and become soggy, rather than crispy; monitor closely and adjust heat or rest between batches if needed. Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil, then keep warm in a low oven (around 95°C / 200°F) while frying remaining batches.
6. Prepare the Fiery Hot Honey Garlic Glaze: While the chicken is frying, prepare the glaze: In a small saucepan, combine the honey, 60 ml / 4 tbsp apple cider vinegar, soy sauce substitute, gochugaru, minced garlic, and grated ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Whisk together 5 g / 1 tsp cornstarch and 15 ml / 1 tbsp cold water to form a slurry, then pour into the simmering glaze, whisking constantly until thickened to a glossy, syrupy consistency.
7. Glaze and Garnish: Once all chicken is fried and still hot, transfer it to a large clean bowl. Pour the prepared Hot Honey Garlic Glaze over the chicken and toss gently with tongs until each piece is evenly coated and glistening. Serve immediately, garnished generously with toasted sesame seeds and chopped fresh green onions.

The Secret to Extra Crispiness Without Buttermilk

Our secret weapon for this crispy fried chicken recipe without buttermilk isn’t a complex ingredient, but rather a combination of simple pantry staples and specific techniques. By understanding how cornstarch and baking powder work together, and mastering the dredging process, you’ll achieve that sought-after restaurant-quality crunch without the traditional marinade.

• Use Cornstarch and Baking Powder: While buttermilk tenderizes chicken, the key to the crispy texture in this recipe is in the dry mix. Adding cornstarch to the all-purpose flour lightens the breading and prevents it from becoming gummy when fried. Baking powder creates tiny air pockets in the coating, leading to a light, crackly crust.
• Master the Dredging Technique: After removing the chicken from the milk marinade, ensure you press the flour mixture firmly onto the chicken pieces. A good, solid coating protects the chicken from drying out during frying and provides a thick layer of crunch. Shake off excess flour to prevent a heavy, doughy texture.
• Do Not Overcrowd the Pot: Frying chicken in batches is critical to maintaining oil temperature. If the oil temperature drops too low (below 165°C / 325°F), the chicken will absorb excess oil and become soggy, rather than crispy. Only add 3-4 pieces at a time to keep the oil hot and ensure consistent results.

Making the Perfect Fiery Hot Honey Garlic Glaze

The Fiery Hot Honey Garlic Glaze transforms this simple fried chicken into a bold, flavorful meal. The balance of sweet, spicy, and savory flavors is what makes this a family favorite.

• Balancing the Flavors: The glaze hits all five flavor notes: sweet (honey), sour (vinegar), savory (soy substitute), spicy (gochugaru/chili flakes), and aromatic (garlic/ginger). For a milder version, reduce the gochugaru to half a teaspoon or omit entirely, depending on your family’s preference for heat.
• Achieving the Right Consistency: The cornstarch slurry is essential for thickening the glaze into a syrupy texture that coats the chicken beautifully. Add the slurry while the glaze is simmering and continue whisking for at least a minute. The glaze should lightly coat the back of a spoon; avoid overcooking, as it will continue to thicken as it cools.

Storage and Reheating Tips

This fried chicken recipe without buttermilk is fantastic for quick meals or family dinners, but leftovers require specific care to stay delicious.

• Storing Leftovers: Store leftover glazed fried chicken in an airtight container in the refrigerator for up to 3 days. While the glaze will soak into the crust slightly, the chicken will still be flavorful.
• Reheating for Crispness: The best way to regain crispiness is to reheat the chicken in an air fryer or in the oven (not the microwave). Place the chicken on a wire rack over a baking sheet and heat at 190°C / 375°F for 8-10 minutes, or until the skin is crisp again. An air fryer (190°C / 375°F for 5-7 minutes) also works exceptionally well.
• Serving Suggestions: The bold flavor of this glazed fried chicken pairs well with cooling side dishes. Serve alongside white rice, a simple cucumber or cabbage slaw, or creamy mashed potatoes to complement the spicy and sweet glaze.

FAQs

Can I make this fried chicken recipe without buttermilk using plant-based milk?

Yes, you can substitute a high-fat plant-based milk like full-fat oat milk or soy milk for the whole milk. The acidity from the apple cider vinegar will still create a similar marinade consistency. Follow the steps exactly as written for a successful, dairy-free fried chicken recipe without buttermilk.

What if I don’t have a kitchen thermometer?

While a thermometer is highly recommended for safety and consistent results, you can test the oil temperature by dropping a small amount of flour or a piece of chicken skin into the hot oil. If it sizzles immediately and floats to the surface within a few seconds, the oil is ready. If it sizzles aggressively and burns quickly, the oil is too hot. Keep a close eye on the chicken during frying, looking for a steady sizzle, and adjust heat as needed.

How do I keep the fried chicken crispy after glazing?

Glazing hot chicken ensures the glaze adheres well, but a glaze will inevitably soften the crust over time. To keep the chicken as crispy as possible for serving, only glaze immediately before serving. Serve immediately after tossing in the glaze to enjoy the best texture; leftovers will soften due to the sugar in the glaze.

Can I use boneless chicken breasts instead?

Yes, boneless chicken breasts or tenders can be used in this fried chicken recipe without buttermilk, but you will need to reduce the frying time significantly. For boneless pieces, fry for approximately 3-4 minutes per side, ensuring the internal temperature reaches 74°C / 165°F. The boneless pieces will cook faster and dry out easily, so be careful not to overcook them. This makes for quick high-protein snacks.

Conclusion

This fried chicken recipe without buttermilk proves that a great crust and tender meat are possible without traditional ingredients. The combination of the crispy coating technique and the fiery hot honey garlic glaze creates a truly unforgettable family-friendly meal. Try this recipe this week, and don’t forget to save this outline on Pinterest for future reference!

fried chicken recipe without buttermilk

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• Author: Tessa Monroe
• Total Time: 60 minutes
• Yield: 5 servings 1x
• Diet: General

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Description

This recipe achieves crispy, juicy fried chicken without buttermilk using a whole milk and vinegar marinade and a specific cornstarch/baking powder breading mix. The chicken is finished with a fiery hot honey garlic glaze, making it perfect for a weeknight family meal.

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Ingredients

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• 1.5 kg (3.3 lbs) bone-in chicken pieces (drumsticks and thighs)
• 360 ml whole milk
• 90 ml apple cider vinegar, divided
• 10 g baking powder
• 300 g all-purpose flour
• 60 g cornstarch
• 1.5–2 L neutral vegetable oil for frying
• 120 ml honey
• 30 ml soy sauce substitute (tamari or coconut aminos)
• 15 ml gochugaru or red pepper flakes
• 15 g minced garlic
• 5 g grated ginger
• 5 g cornstarch (for slurry)
• 15 ml cold water (for slurry)
• 30 g chopped green onions, for garnish
• 15 ml toasted sesame seeds, for garnish
• Dry rub seasonings (salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper)

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Instructions

1. Marinate the Chicken: Pat chicken pieces dry. In a large bowl, whisk together the whole milk, 30 ml (2 tbsp) apple cider vinegar, and marinade seasonings (salt, pepper, garlic powder, onion powder, smoked paprika). Add the chicken and refrigerate for at least 4 hours or up to 12 hours to tenderize.
2. Prepare Breading Mixture: In a wide, shallow dish, whisk together the all-purpose flour, cornstarch, baking powder, and breading seasonings (salt, pepper, cayenne pepper, smoked paprika, garlic powder). Ensure thorough mixing for consistent crispness.
3. Preheat Frying Oil: Fill a large pot or Dutch oven with vegetable oil to a depth of about 7-8 cm (3 inches). Heat over medium-high heat to exactly 175°C (350°F), monitoring closely with a kitchen thermometer.
4. Bread and Fry Chicken: Working in batches (3-4 pieces at a time), remove chicken from marinade and let excess drip off. Dredge chicken firmly in the flour mixture, pressing to ensure a thick coating, then shake off loose flour. Carefully lower pieces into hot oil. Fry for 6-8 minutes per side until deeply golden brown and cooked through (internal temperature 74°C / 165°F).
5. Drain and Keep Warm: Remove fried chicken pieces with tongs and place on a wire rack over a baking sheet to drain excess oil. Keep warm in a low oven (95°C / 200°F) while frying remaining batches.
6. Make the Fiery Glaze: In a small saucepan, combine honey, remaining 60 ml (4 tbsp) apple cider vinegar, soy sauce substitute, gochugaru, minced garlic, and grated ginger. Bring to a simmer over medium heat. Whisk cornstarch slurry (5 g cornstarch + 15 ml cold water) and pour into simmering glaze, whisking constantly until syrupy.
7. Glaze and Serve: Toss the hot fried chicken with the prepared glaze in a large bowl until evenly coated. Serve immediately, garnished generously with toasted sesame seeds and chopped green onions.

Notes

To ensure the crispest crust, pat the chicken pieces thoroughly dry before marinating. Monitor the oil temperature carefully to prevent soggy chicken; keep it between 165°C and 175°C (325°F-350°F). For best results, only glaze the chicken immediately before serving, as the sugar in the glaze will soften the crust over time.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2-3 pieces
• Calories: 700 kcal
• Sugar: 25 g
• Sodium: 700 mg
• Fat: 45 g
• Saturated Fat: 12 g
• Unsaturated Fat: 33 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 120 mg