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.  


– 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


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.  

Step 7


-Calories: 342kcal -Carbohydrates: 23g -Protein: 24g -Fat: 16g -Saturated Fat: 5g -Polyunsaturated Fat: 4g -Monounsaturated Fat: 7g -Trans Fat: 1g -Cholesterol: 133mg -Sodium: 612mg -Potassium: 238mg -Fiber: 1g -Sugar: 1g -Vitamin A: 223IU -Vitamin C: 2mg -Calcium: 26mg -Iron: 1mg

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