Description
Fried Chicken Without Buttermilk delivers the perfect golden, crispy crust and juicy meat using simple pantry ingredients. This easy homemade recipe swaps buttermilk for a tangy sour cream and milk marinade, creating flavorful, tender chicken that’s ideal for dinner, meal prep, or even your holiday menu.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 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 pepper (optional)
- Oil for frying (vegetable or canola)
Optional Additions:
- 1 tbsp cornstarch for extra crispiness
- Fresh herbs like thyme or oregano for flavor
- Yogurt in place of sour cream, if preferred
Instructions
- Marinate the Chicken: In a large bowl, mix sour cream and milk. Add chicken pieces, coat evenly, and marinate for at least 30 minutes or overnight for best results.
- Prepare the Breading: In another bowl, whisk together flour, salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
- 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.
- Heat the Oil: Pour 1 inch of oil into a cast iron skillet or pan and heat to 350°F (175°C). Test with a breadcrumb — it should sizzle immediately.
- Fry the Chicken: Carefully add chicken and cook 7–8 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
- Drain & Rest: Transfer fried chicken to a wire rack or paper towel-lined plate. Let rest for 5 minutes before serving.
Oven Method (Healthier Option):
- Preheat oven to 425°F (220°C).
- Place dredged chicken on a wire rack set over a baking sheet.
- Spray lightly with oil and bake 35–40 minutes, flipping halfway through.
Notes
- Marinate for at least 30 minutes — overnight is even better for tenderness.
- For extra crunch, double dredge the chicken (flour → marinade → flour again).
- Don’t overcrowd the pan — fry in batches for even cooking.
- Let the crust set by resting the chicken before frying.
- Reheat leftovers in a 375°F oven for 10–12 minutes to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Chicken
- Method: Fried or Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 thigh
- Calories: 410
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 120mg
Keywords: Fried Chicken Without Buttermilk, Crispy Fried Chicken, Easy Homemade Fried Chicken, Southern Fried Chicken, Oven Fried Chicken, Sour Cream Fried Chicken, Chicken Breading Recipe, Buttermilk-Free Chicken, Holiday Chicken Recipe, DIY Fried Chicken