Crispy Southern Fried Chicken Without Buttermilk

This Southern Fried Chicken without Buttermilk is crispy on the outside and tender and flavorful on the inside. Those who are in the know will tell you that these fried chicken are better than anything found at restaurants like KFC and Chik-Fil-A!

What is So Good About Southern Fried Chicken?

Fried Chicken is a staple in the southern part of the U.S. The chicken is seasoned and then coated with batter. After that, it’s fried to golden perfection. Crunchy, juicy, and so flavorful. It’s one of our favorite chicken recipes. 

Ingredients You’ll Need

• Chicken 
• Milk
• Lemon Juice
• Hot Sauce
• Sugar
• Cornstarch
• Salt and Pepper
• Breadcrumbs (Panko and Regular)
• Paprika
• Flour
• Onion Powder
• Vegetable Oil

How to Make Southern Fried Chicken without Buttermilk

• Make the Marinade: Whisk together milk, lemon juice, hot sauce, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.
• Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. 
• Heat the oil: Add about 2-inches of oil to a large pot or deep fryer and heat to 350˚F.
• Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, onion powder, paprika, salt, and pepper in a shallow bowl. 
• Coat the chicken: Remove chicken strips from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated. 
• Fry the chicken: Once the oil is ready, carefully add the chicken into the pot, and fry for about 8-15 minutes depending on the size. Remove the fried chicken from the oil with a slotted spoon and place them on a plate lined with paper towels. Repeat until all the chicken is cooked. 

Pro Tips for the Best Tender and Juicy Chicken Fingers

• Marinate the chicken before frying: Taking the time to marinate your chicken will result in juicier and more tender fingers. Marinating prevents meat from drying out or becoming chewy when fried. 
• Use vegetable oil such as canola oil for deep-frying: Using an oil with a high smoke point is best for deep frying chicken. We recommend using vegetable or canola oil. 
• Make sure to keep the oil temperature between 300-350˚F: Be sure to keep the temperature of the oil between 300 and 350˚F. If the oil is too hot, the chicken will burn and if it’s not hot enough, your fingers won’t be crispy. 
• Don’t overcrowd the pot: To allow all your chicken to cook properly, avoid overcrowding your pot. Cook a few pieces at a time for best results.

Frequently Asked Questions

How Long to Fry the Chicken?

Depending on the cut and the size of your chicken, it takes about 8-15 minutes to cook the chicken:

• It takes 8-10 minutes to cook white meat (from chicken breasts).
• About 12-15 minutes to cook dark meat. 

Chicken is done when golden brown and the internal temperature reaches 165°F. 

Can I use Chicken Breasts for Southern Fried Chicken?

You can use any cut of chicken. Simply cut your chicken breasts into thin strips, and it will be more like chicken fingers.

How to Correctly Cut Chicken?

The best way to cut the meat when making chicken fingers is to slice against the grain. Look at the meat and you’ll notice faint lines across the surface. You’ll want to cut perpendicular to these lines. This small step has a huge impact on how tender your chicken will be.

What’s the Best Oil for Deep Frying?

Vegetable oil is an affordable all-purpose oil that’s great for deep frying. Due to its neutral flavor and high smoke point, it pairs best with most meats. Canola oil is another excellent option.

What to Serve with Southern Fried Chicken?

Be sure to whip up a batch of sauce for dipping your fried chicken. Our favorites are ranch sauce or Raising Cane’s sauce. 

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Best Southern Fried Chicken Recipe

If you’ve never had Southern Fried Chicken, you’ve been truly missing out! They’re crispy on the outside and tender and flavorful on the inside. Those who are in the know will tell you that these fried chicken are better than anything found at restaurants like KFC and Chik-Fil-A!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Ingredients

• 2 lb chicken chicken wings, sliced chicken breasts or your favorite cut
• canola oil for frying

For the Marinade

• 1 cup milk
• 3/4 teaspoon lemon juice
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the Crispy Coating

• 1/2 cup Panko breadcrumbs
• 1/2 cup regular breadcrumbs
• 1/2 cup all-purpose flour
• 1 tablespoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Instructions

• Make the Marinade: Whisk together milk, lemon juice, hot sauce, and sugar in a medium mixing bowl. Add cornstarch, salt, and pepper. Mix well.
• Marinate the chicken: Pour the marinade into the zip-top bag and gently shake until the chicken is thoroughly coated. Marinate the chicken in the refrigerator for 20-30 minutes. (No more than 1 hour.)
• Heat the oil: Add about 2-inches of oil to a large pot or deep fryer and heat to 350˚F.
• Make the coating: In the meantime, combine Panko breadcrumbs, regular breadcrumbs, flour, paprika, onion powder, salt, and pepper in a shallow bowl.
• Coat the chicken: Remove chicken from the bag a few at a time. Add them to the breadcrumb mixture and coat them thoroughly. I recommend pressing the coating lightly onto the chicken with your hands. Repeat until all chicken is coated.
• Fry the chicken: Once the oil is ready, carefully add the chicken into the pot, and fry for about 4-5 minutes per side. Don’t overcrowd the pot. Remove the fried chicken from the oil with a slotted spoon and place them on a plate lined with paper towels. Repeat until all the chicken is cooked. Serve and enjoy!