Unbelievably Delicious Fried Chicken Without Buttermilk : Crispy & Easy DIY Recipe

If you’ve ever found yourself craving crunchy, juicy fried chicken but realized you’re out of buttermilk, don’t worry—you’re not alone. This fried chicken without buttermilk recipe is the perfect solution. It’s everything you love about classic Southern fried chicken—golden crust, tender meat, rich seasoning—without the need for buttermilk.

Whether you’re prepping for a casual weeknight dinner or planning your holiday menu with something special like Christmas fried chicken, this easy recipe delivers flavor and texture every time. Plus, if you’re interested in easy homemade fried chicken, this is a great place to start.

This recipe is not only pantry-friendly, it’s also incredibly flexible. You can cook it in a skillet or even turn it into a healthier version like oven fried chicken without buttermilk. We’ll show you how to master the technique, including how to batter chicken, choose the best chicken breading recipe, and serve it up like a pro.

For a delicious pairing, consider a cozy side dish like these Garlic Herb Roasted Potatoes, Carrots, and Zucchini or a comforting Scalloped Potatoes bake.

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Why This Easy Homemade Fried Chicken Is a Must-Try

You don’t need fancy ingredients to make something unforgettable. This DIY fried chicken uses kitchen staples and skips the buttermilk without sacrificing crispiness or moisture. The key? A genius blend of sour cream and milk in the marinade that breaks down the proteins just like buttermilk does.

It’s ideal for meal preppers, families, and anyone trying to master the art of crispy chicken breading recipe success. You can enjoy this for dinner, brunch, or even as a cold leftover in sandwiches or wraps.

Serve it with something sweet and Southern like these Mini Pumpkin Bread with Cinnamon Swirl slices for a meal that hits all the right notes.

Who Will Love This Recipe?

This buttermilk-free fried chicken is a hit with:

• Busy home cooks who want dinner on the table fast
• Budget-conscious families using fridge staples
• Holiday hosts looking for a unique spin on Christmas fried chicken
• Meal preppers who need leftovers that reheat beautifully
• Fried chicken fans who love bold flavor and crispy coating without fuss

If you like recipes that are flexible, easy to adapt, and big on flavor—this one’s for you.

Ingredients for Fried Chicken Without Buttermilk

Here’s what you’ll need for this recipe (serves 4):

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
• 1/2 cup sour cream
• 1/4 cup whole milk
• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp cayenne (optional, for heat)
• Oil for frying (vegetable or canola)

This recipe is versatile—feel free to swap sour cream with plain yogurt if needed. For even more crispy coating, add a pinch of cornstarch to the flour mix.

Want something fresh on the side? A light salad like this Cucumber Dill Salad pairs perfectly.

Kitchen Equipment You’ll Need

No fancy fryer? No problem. Here’s what you need:

• Mixing bowls
• Whisk
• Large cast iron skillet or deep frying pan
• Tongs
• Meat thermometer (optional but helpful)
• Cooling rack or paper towel-lined plate

For oven fried chicken without buttermilk, you’ll also need a baking sheet and wire rack.

How to Make the Best Fried Chicken Without Buttermilk – Step-by-Step Instructions

1. Marinate the Chicken: In a bowl, mix sour cream and milk. Add chicken and coat evenly. Cover and marinate for at least 30 minutes, or overnight for extra tenderness.
2. Prepare the Breading: In another bowl, combine flour, salt, paprika, garlic powder, onion powder, pepper, and cayenne. Mix well.
3. Dredge the Chicken: Remove chicken from marinade and let excess drip off. Coat each piece in the seasoned flour, pressing firmly for a good crust.
4. Heat the Oil: Fill a skillet with 1 inch of oil and heat to 350°F (175°C). Test with a thermometer or drop in a breadcrumb—it should sizzle on contact.
5. Fry the Chicken: Carefully add chicken pieces and cook 7–8 minutes per side, or until golden brown and internal temp reaches 165°F (74°C).
6. Drain and Rest: Transfer to a wire rack or paper towel to drain. Let rest 5 minutes before serving.

Craving a sweet follow-up? Try these buttery Apple Fritter Donuts as dessert.

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How to Batter Chicken for Ultimate Crunch

To get the crispiest crust, you need to master how to batter chicken properly:

• Dry–wet–dry method: Dredge in flour, dip in marinade (or egg wash), then dredge again in flour.
• Press firmly: Don’t just dust—press the breading into the chicken so it sticks well.
• Double dredging: For an extra-thick crust, repeat the flour step after marinating.
• Rest before frying: Let breaded chicken sit 10 minutes before frying to help the crust set.

Want more crispy coatings? These Cheddar Bay Biscuits are another crunchy favorite that could pair with fried chicken beautifully.

The Best Chicken Breading Recipe for Crispy Perfection

The secret to the best chicken breading recipe is balance. You want a blend of:

• Flour for structure
• Cornstarch (optional) for lightness
• Bold seasoning like paprika, garlic, and onion powder
• Salt for flavor and to help moisture draw out for a crunchy finish

Add a dash of cayenne or smoked paprika for depth, or even mix in dried herbs like oregano or thyme for an herby crust.

Oven Fried Chicken Without Buttermilk: A Healthier Twist

If you prefer to skip frying altogether, this recipe works well baked too:

• Preheat oven to 425°F (220°C)
• Place a wire rack over a baking sheet and spray with oil
• Arrange dredged chicken on the rack and spray tops with oil
• Bake for 35–40 minutes, flipping once halfway, until crispy and cooked through

Serve it with a veggie-loaded side like these Garlicky Kale with White Beans and Lemon or Vegetarian Baked Ziti.

Sour Cream Fried Chicken: An Easy Swap That Works Wonders

The sour cream in this recipe doesn’t just replace buttermilk—it enhances the flavor. It adds:

• Creaminess
• A mild tang
• Tenderizing power for juicy meat

You can even try it with Cottage Cheese Wraps for a high-protein twist.

Tips for How to Make the Best Fried Chicken Every Time

• Use a thermometer to ensure oil stays between 325–350°F
• Don’t overcrowd the pan—fry in batches
• Let breaded chicken sit before frying to help crust adhere
• Always rest fried chicken on a rack, not paper towels alone
• Reheat in the oven to preserve crispiness, not the microwave

Common Mistakes to Avoid When Making DIY Fried Chicken

• Skipping the marinade: You’ll lose moisture and tenderness
• Frying too fast: Burnt outside, raw inside—no thanks
• Not seasoning the flour: This leads to bland crust
• Not resting after frying: Resting helps juices redistribute

For more chicken inspiration, check out this flavorful Sticky Honey Gochujang Chicken that’s bursting with bold Asian flavors.

How to Serve This Christmas Fried Chicken Like a Pro

Turn this fried chicken into a holiday centerpiece:

• Garnish with rosemary sprigs and cranberries for color
• Serve alongside Cheesy Root Vegetable Gratin
• Add a side of Pumpkin Twists for a seasonal touch
• Pair with a fresh veggie platter and honey mustard dip

A comforting, crowd-pleasing main dish like this makes any holiday meal memorable.

How to Store and Reheat Fried Chicken Without Buttermilk

Proper storage is key for maintaining that golden crunch:

• Store cooled chicken in an airtight container in the fridge for up to 4 days
• Reheat in a 375°F oven for 10–12 minutes or until hot and crisp
• Avoid microwaving—it softens the crust

This makes it perfect for next-day lunches or a quick dinner with something like Crack Breakfast Casserole on the side.

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FAQs About Easy Homemade Fried Chicken

Can I make this gluten-free?
Yes, swap all-purpose flour with a gluten-free blend.

Can I use boneless chicken?
Yes, just reduce cooking time by a few minutes.

Can I freeze it?
Freeze after frying—just reheat in the oven until crisp and hot.

What oil is best for frying?
Canola, vegetable, or peanut oil all work well due to high smoke points.

Can I make this recipe spicier?
Absolutely—double the cayenne or add hot sauce to the marinade.

Final Thoughts: Share and Subscribe for More Crispy Chicken Recipes

This fried chicken without buttermilk is more than a workaround—it’s a new classic. It’s simple, satisfying, and incredibly versatile. Whether you’re prepping for a weekday dinner, hosting a holiday feast, or just experimenting in the kitchen, this recipe delivers crunch, flavor, and joy.

If you loved this, don’t miss other reader favorites like our Zero Point Chicken Salad and High Protein Steak and Shrimp Stir-Fry.

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