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Crispy Southern Fried Chicken Without Buttermilk is the Sunday supper that proves you do not need a fancy soak to get that shatteringly crunchy golden crust, and Maddie went wild over these the first time I made them on a slow Sunday afternoon using ingredients we already had in the fridge. If you love that fried chicken crunch like our Cheesy Fried Chicken recipe, this no buttermilk method is your new go to.
A quick egg wash with a hit of buffalo sauce, self rising flour, and the right oil temperature give you a Southern fried chicken crust that crackles when you bite in, no overnight buttermilk soak required.
Southern Fried Chicken Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 14 minutes
- ⏳ Total Time: 24 minutes
- 🍽 Serving: 8 pieces
- ⚡ Calories: 420kcal
- 🌶 Flavor Profile: Crispy, savory, lightly tangy with a peppery seasoned crust (classic Southern with no overnight wait).
- ✋ Difficulty: Easy, on par with our Crispy Fried Hot Honey Chicken Recipe.
Jump to:
Why You’ll Love This Recipe
- No buttermilk required: A simple egg wash with a hit of buffalo sauce gives you all the tang and tenderness without keeping a half gallon of buttermilk in the fridge.
- Ready in 24 minutes total: 10 minutes of prep, 14 minutes of fry time, and you have a full platter of crunchy Southern fried chicken just like our Crispy Fried Battered Chicken Tenders.
- Self rising flour is the secret: The leavening in self rising flour gives the coating a light puffy texture that fries up shatteringly crisp every single time.
Key Ingredients
- Whole chicken cut up: A whole chicken cut into 8 pieces gives you a mix of dark and white meat for the full Southern Sunday supper experience. Pre cut packages or favorite parts (thighs, drumsticks, breasts) work just as well.
- Eggs, water, and buffalo sauce: The egg wash replaces a traditional buttermilk soak. The buffalo sauce adds a subtle tang and gentle warmth that mimics what buttermilk would do without any of the planning ahead.
- Self rising flour: The leavening in self rising flour is the key to a light, crispy, puffy coating. All purpose flour will work in a pinch, but self rising is the right Southern call.
- Kosher salt and lots of black pepper: Generous seasoning on both the chicken and the dredge is what makes Southern fried chicken taste Southern. 25 cracks of black pepper is the move.
- Garlic and onion powders: The classic background savory notes that round out the seasoned crust without overpowering the chicken.
- Peanut oil: The traditional Southern choice for its high smoke point and clean flavor. Vegetable, canola, or refined corn oil all work.
See recipe card for exact quantities.
Variations and Substitutions
- Boneless chicken: Boneless skinless thighs or breasts work fine. Cut large breasts in half and shorten the fry time to 5 to 6 minutes per side. A meat thermometer at 165 degrees Fahrenheit confirms doneness.
- Spicier kick: Increase the buffalo sauce in the egg wash to 1/2 cup, or add 1 teaspoon cayenne to the seasoned flour for a Nashville style heat.
- Hot honey finish: Drizzle the fried chicken with hot honey when serving, same flavor profile as our Crispy Fried Hot Honey Chicken Recipe.
- Air fryer version: Spray the dredged chicken lightly with oil and air fry at 380 degrees Fahrenheit for 22 to 26 minutes, flipping halfway through. The crust is less craggy but still crisp.
- All purpose flour: Swap self rising flour 1 to 1 for all purpose flour, but add 1 teaspoon baking powder to mimic the leavening.
How to Make Southern Fried Chicken
- Preheat the oil to 350 degrees Fahrenheit. A deep fryer works perfectly, or use a heavy bottomed Dutch oven or cast iron skillet with at least 1.5 inches of oil.
- In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.
- Season the chicken on all sides with the kosher salt, 5 cracks of black pepper, garlic powder, and onion powder. Set aside.
- In a separate large bowl, whisk together the self rising flour and the remaining 20 cracks of black pepper. Set aside.
- Once the oil is at 350 degrees Fahrenheit, dip each piece of seasoned chicken into the egg mixture and let the excess drip off.
- Place the chicken into the flour mixture and coat on all sides. Shake off any excess flour.
- Slowly and carefully place the chicken into the hot oil. Do not crowd the pan, fry in batches if needed. Dark meat takes about 14 minutes total, breasts about 12 minutes. Use a meat thermometer to confirm 165 degrees Fahrenheit internal in the thickest part.
- Transfer the fried chicken onto a sheet tray topped with a wire rack. The rack keeps the chicken crisp and prevents the bottom from going soggy. Rest 5 minutes, then serve hot.
Recipe Tips and Tricks
- Use a deep fry thermometer. A clip on thermometer in the oil is the cheapest insurance in your kitchen. 350 degrees Fahrenheit is the target. Cold oil makes greasy chicken, hot oil burns the crust before the inside cooks.
- Season twice, season generously. The chicken gets seasoned first, the flour gets seasoned second. This double seasoning is what makes Southern fried chicken taste Southern instead of bland.
- Do not crowd the pan. 3 or 4 pieces max per batch. Crowding drops the oil temperature, makes the chicken steam instead of fry, and gives you a soggy crust.
- Drain on a rack, not paper towels. Paper towels trap steam under the chicken and ruin the bottom crust. A wire rack over a sheet tray lets air circulate so every side stays crisp.
- Self rising flour really matters. The leavening in self rising flour gives the coating that signature light puffy texture. If you only have all purpose, add 1 teaspoon baking powder per cup.
- Rest before serving. Let the chicken rest 5 minutes on the wire rack before serving. The juices redistribute and the crust sets so it crackles when you bite in.
- Reheat at 375. Reheat leftovers at 375 degrees Fahrenheit in the oven for 12 to 15 minutes on a wire rack. The microwave makes the crust soggy.
Serving Ideas and Suggestions
Southern Fried Chicken is the heart of a great Sunday supper. Pile a platter with golden pieces, set out a stack of warm biscuits, and let everyone build their plate.
For the full Southern spread, serve alongside our Southern Collard Greens Recipe, a heaping bowl of Bacon Black Eyed Peas, and a tray of Easy Sausage Rice Recipe. The savory sides balance the fried crust beautifully.
Going for game day spread instead? Pair the chicken with our Ultimate Game Day Nachos, a tray of Loaded Tater Tot Nachos, and a cold pitcher of sweet tea for the full Southern hospitality moment.
Southern Fried Chicken FAQs
Yes. This Southern Fried Chicken recipe replaces buttermilk with a simple egg wash made of eggs, water, and a splash of buffalo sauce. You get the same tangy crust without keeping buttermilk on hand.
An egg wash with a tablespoon of vinegar, lemon juice, or buffalo sauce mimics the tang and tenderizing effect of buttermilk. Plain whole milk with a splash of vinegar (rested 5 minutes) also works.
Self rising flour and the right oil temperature. The leavening in self rising flour gives the coating a light puffy crispness. Keep the oil at 350 degrees Fahrenheit and do not crowd the pan to avoid temperature drops.
Peanut oil is the traditional Southern choice for its high smoke point and clean flavor. Vegetable, canola, or refined corn oil all work well. Avoid olive oil and butter, which burn at frying temperatures.
Drain the chicken on a wire rack instead of paper towels. Paper traps steam under the chicken and ruins the bottom crust. Hold finished pieces in a 200 degree Fahrenheit oven on a rack while you fry the next batch.
Refrigerate leftovers in an airtight container up to 3 days. Reheat at 375 degrees Fahrenheit in the oven for 12 to 15 minutes on a wire rack to keep the crust crisp. Avoid the microwave, which turns the crust soggy.
Other Recommended Chicken Recipes
If you made this Crispy Southern Fried Chicken Without Buttermilk, leave a star rating and a comment below. We love hearing how it turned out for your family. Tag us on Instagram @ThisSillyGirlsKitchen so we can see your fried chicken.
Southern Fried Chicken
Ingredients
- 3 eggs
- ⅓ cup water
- ¼ cup buffalo sauce
- 1 whole chicken cut up into parts or 8 pieces of your favorite parts
- 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
Instructions
- Preheat oil temperature to 350°F. I used a deep fryer, you can also use a heavy-bottomed skillet or dutch oven with at least 3 inches of oil up the sides of the pan. DO NOT OVERFILL YOUR PAN.3 eggs
- In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside.3 eggs
- Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside.3 eggs
- In a large bowl, mix the flour and remaining pepper together. Set aside.3 eggs
- When the oil is heated, take the chicken piece by piece and dip it in the egg mixture.
- Let any excess egg fall off. Place chicken in the flour mixture and coat on all sides. Shaking off any excess flour.
- Slowly and carefully place the chicken in the hot oil, do not overcrowd the pan. You will need to do this in batches. Dark meat takes 13-14 minutes, white meat takes 8-10 minutes. If needed, turn the chicken halfway through for an even golden brown. Chicken is done when internal temperature reaches 165°F degrees you will have a crispy crust and juicy meat.
- Place cooked chicken on a sheet tray topped with a wire rack, this will help keep the chicken crisp and not absorb excess oil. Sprinkle a little more kosher salt on top right out of the oil. Serve warm.
Notes
- I ALWAYS recommend reading through the recipe in full a couple times before starting. That way you know exactly what to expect and you aren’t running around like crazy.
- Gather all your ingredients before cooking. Believe me, I have forgotten to add an item here or there in my cooking adventures before because of this.
- I can get that this recipe can be a little daunting, especially if you are frying for the first time. That is why I love using a deep fryer but for this recipe we made it in a pan on the stove, since it has a lid you can just drop the chicken, add the lid and you don’t have to worry about splatters.
- When dropping any kind of food into the hot oil, you have to be careful. I have seen thousands of times people are scared of the oil and drop food into it from high above, what do you think will happen? That is going to create waves and splatter everywhere. Yes, the oil is hot but it’s not going to jump up and bite you, carefully place the item into the oil, just make sure your fingers don’t hit the oil. It’s that simple. Especially with larger pieces like southern fried chicken, place the piece of chicken into the oil away from you.
- Once the chicken is done frying, blot off any excess oil and then place it directly on to a wire rack. This will ensure the chicken stays crispy all over. DO NOT PLACE IT ONTO PAPER TOWEL LINED PLATE AND JUST LEAVE IT THERE. The chicken will then steam and the bottom of it will become soggy.
- Use your favorite chicken pieces, we use a whole cut up chicken for this recipe.
- Easily double this recipe to serve more people.
Nutrition
Love This Recipe?
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Yes!
Can you use this for Chicken Tenderloins?
Yes, you season at every step and as soon as it comes out of the fryer you sprinkle with a little more salt, this really helps!
Hi Dana! I used to be intimidated by making fried chicken until I found your recipe last year and have done it a few times. I love it and so does my family. My question is sometimes I feel like it’s not as flavorful as I think I would want it to be. Like the flavor is light. Do you recommend preseasoning and or marinating it to lock in the flavor at all?
chicken bukaaaaaaawwwwwww
I’ve never even attempted to make fried chicken and, I’ll admit, I wasn’t too optimistic. This was amazing!!! My family loved it (and I have picky eaters). I will definitely be making this again!
I am recent fan of Southern Fried Chicken and this is definitely comfort food – and after what you all went through definitely deserved!!!
Thanks so much Crystal! It means a lot that you took the time out to write a nice comment. I hope all your friends are safe too!
Reading some of my favorite blogs this week I’m seeing how Irma affected people differently. Glad to hear your family made it through. I have a lot of friends down in Florida and even though I’m up in Ohio I spent the majority of that weekend glued to social media and YouTube for updates. Thankfully they all made it through safely.
I’ve been looking for a new Fried Chicken Recipe. This sounds amazing. I am looking forward to trying it sometime soon.