Crispy Southern Fried Chicken Recipe Without Buttermilk
Southern Fried Chicken, timeless comfort meal, always excellent! This chicken is delicious and soft within and crispy exterior.
Ingredient
– 3 eggs– ⅓ cup water– ¼ cup buffalo sauce– 1 whole chicken cut up into parts or 8 pieces of your favorite part– 1 teaspoon kosher salt– 25 cracks black pepper divided– ½ teaspoon garlic powder– ½ teaspoon onion powder– 2 cups self-rising flour– Peanut oil for frying
Introduction
Heat oil to 350°F. A heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides can be used instead of a deep fryer. DO NOT OVERFILL PAN.
Step 1
Mix eggs, water, and buffalo sauce in a large bowl. Set aside. Sprinkle salt, 5 cracks of pepper, garlic, and onion powders on chicken all sides.
Step 2
Set aside. Mix flour and remaining pepper in a large bowl. Set aside. When the oil is hot, dip each chicken piece in the egg mixture. Let excess egg fall off.
Step 3
Coat chicken on all sides with flour. Shaking off extra flour. Avoid crowding the pan and delicately insert the chicken in the heated oil. Do this in batches.
Step 4
White meat needs 8-10 minutes, dark meat 13-14. For a uniform golden brown, flip the chicken halfway through. Chicken is done when the internal temperature is 165°F,
Step 5
with a crispy crust and juicy meat. Cooked chicken on a sheet tray with a wire rack will stay crisp and not absorb oil.
Step 6
Sprinkle more kosher salt on top immediately out of the oil. Warm serve.