Make Crispy Fried Chicken Without A Fryer At Home

Making fried chicken without a fryer is easier than you might think. In this guide, we'll show you how to make delicious, crispy and tender boneless fried chicken using a simple pan-frying method. This technique is perfect for those who want to enjoy fried chicken without the hassle of deep frying. By following these steps, you'll be able to create mouth-watering fried chicken that's juicy on the inside and golden brown on the outside. So, get ready to impress your family and friends with your new culinary skills!

Prepare the chicken

You will need boneless skinless chicken breasts. If your breasts are thicker than 1.5 inches, you should butterfly them so that they cook through more evenly. Place the breasts on a cutting board and press the palm of your hand flat against the top of each breast to keep it stable. Then, cut through the side of the breast to slice it in half. If the two halves are uneven, use a mallet to flatten them until they are even.

Now, you can season the chicken with salt and pepper, or a blend of spices of your choice. For example, you could use paprika, garlic powder, chilli powder, dried oregano, black pepper, and salt. Alternatively, you could experiment with dried basil, onion powder, Italian seasoning, or Cajun seasoning.

Next, you can marinate the chicken. To do this, you will need a buttermilk marinade. Combine all your chosen spices (except the salt) in a small bowl. Then, add half of the seasoning blend to a large dish, along with buttermilk, an egg, and 1 teaspoon of salt. Whisk this mixture well, and then place the chicken breasts into the marinade. Cover the dish and leave the chicken to marinate in the fridge for at least 30 minutes, or up to 6 hours.

Once the chicken has finished marinating, remove it from the fridge and let it return to room temperature.

Marinate the chicken

Marinating the chicken is an important step in achieving juicy, tender, and flavourful fried chicken. Here is a detailed guide on how to prepare your chicken for marination and create a delicious marinade:

Prepare the Chicken

Start by selecting boneless chicken breasts or thighs for your fried chicken. If you are using chicken breasts, you can choose to slice them in half lengthwise to create thinner pieces. This step is especially useful if you plan to use the chicken in sandwiches or burgers, as it makes them easier to manage. Additionally, thinner pieces will cook more evenly and reduce the overall cooking time. If you notice any unevenness in the thickness of the chicken, use a mallet to gently flatten the meat until it is evenly distributed.

Prepare the Marinade

In a small bowl, combine all your chosen spices and seasonings. Common spices used in fried chicken marinade include paprika, garlic powder, chilli powder, cayenne pepper, dried oregano, black pepper, and salt. You can also experiment with other seasonings like dried basil, onion powder, Italian seasoning, or Cajun seasoning. Feel free to use pre-blended spice mixes from the grocery store for added convenience.

Once you have your spice blend ready, it's time to make the marinade. In a large dish, add half of your seasoning blend. The dish should be big enough to accommodate all your chicken pieces comfortably. Next, add buttermilk, an egg, and a teaspoon of salt to the dish. Whisk these ingredients together until well combined. Buttermilk is crucial in this step as its acidity helps tenderise the chicken and makes it super tender. If you don't have buttermilk, you can make a substitute by mixing milk with lemon juice.

Now, it's time to add the chicken to the marinade. Place your prepared chicken pieces into the marinade, ensuring they are well coated. Cover the dish and let the chicken marinate in the refrigerator. The ideal marination time is between 30 minutes to 6 hours. This process will infuse your chicken with flavour and ensure it remains tender and juicy after frying.

Prepare the Dry Batter

While the chicken is marinating, you can prepare the dry batter for coating the chicken. In a large shallow bowl or plate, combine baking powder, salt, cornstarch, flour, and the remaining seasoning mix. Mix these ingredients well. The flour will help create a crispy coating, while the cornstarch adds to the crispness and colour of the fried chicken.

Once your chicken has finished marinating, let it come to room temperature for a few minutes. Then, dip each piece of chicken into the dry batter, ensuring it is well coated. Gently press the seasoned flour onto the chicken to ensure it adheres well. Set the coated chicken pieces aside on a plate and repeat this process with the remaining pieces.

Your chicken is now ready for frying! Remember to follow the frying instructions carefully to achieve the perfect crispy fried chicken without a fryer. Enjoy your delicious homemade fried chicken!

Prepare the coating

The coating, or dredge, is a crucial component of fried chicken as it gives the chicken its signature crispy texture and adds flavour. The dredge usually consists of a combination of dry and wet ingredients that complement each other to create a delicious, crunchy exterior.

Firstly, prepare two separate bowls for the dry and wet ingredients. In the first bowl, combine the dry ingredients: flour, cornstarch, baking powder (if using), and seasonings such as salt, pepper, garlic powder, paprika, and any other spices of your choice. Mix these ingredients well, ensuring there are no lumps. You can also add a little onion powder for extra flavour, if desired. The flour and cornstarch create a light, crispy crust, while the baking powder helps to draw out moisture, resulting in a drier, crispier coating.

In the second bowl, prepare the wet dredge by beating an egg and adding milk and hot sauce to taste. You can also add water to the egg to create an egg wash. The wet dredge helps the dry ingredients adhere to the chicken and creates a crispy, golden-brown exterior when fried.

Once you have prepared the dry and wet dredges, you can begin coating the chicken. Start by dipping the chicken into the dry ingredients, ensuring it is well coated. Shake off any excess flour, then dip the chicken into the wet dredge. Finally, dip the chicken back into the dry ingredients for a second coating, pressing the flour mixture onto the chicken to ensure it adheres well. Set the coated chicken aside on a plate and repeat this process with the remaining pieces.

Fry the chicken

Now that you've sliced, marinated, and coated your chicken, it's time to fry!

First, add several inches of oil to a large heavy-bottomed saucepan or Dutch oven. You can also use a deep-fat fryer if you have one. Heat the oil over medium heat until it reaches 350ºF/176ºC, up to a maximum of 375ºF/190ºC.

If you don't have a thermometer to check the temperature, you can test the oil by dipping the end of a wooden spoon or chopstick into it. When it starts to bubble steadily but not vigorously around the wood, the oil is ready.

Once the oil is hot enough, carefully lower the chicken into it. Use a slotted spoon or tongs for this, and only cook 3-4 pieces at a time, depending on the size of your pan. Make sure the pieces are fully submerged in the oil. Fry for about 4-5 minutes, turning the chicken occasionally. Thicker pieces and bone-in chicken will take longer to cook, around 10-15 minutes.

To check if the chicken is done, insert a meat thermometer into the thickest part of the meat. It should have an internal temperature of 165ºF/74ºC. If you don't have a thermometer, you can also cut into the thickest part of the chicken and make sure the juices run clear.

Once your chicken is cooked, remove it from the oil and place it on a cooling rack to rest for 5 minutes before serving. Enjoy your crispy, fried chicken!

Drain the chicken

Once you've fried your chicken, it's important to let it drain properly to avoid sogginess. Ditch the paper towels, as these can cause steaming and soggy chicken. Instead, opt for a wire rack or a plate lined with kitchen paper, which will allow the excess oil to drip off. Make sure to let the chicken rest for a few minutes before serving, this helps the coating to crisp up even more.

If you want to keep the chicken warm while it drains, you can loosely tent the cooling rack with foil and/or place it in a low oven (around 200°F/95°C). This will ensure the chicken stays crispy and warm without drying out.

If you're making a large batch, it's a good idea to work in batches so that the chicken doesn't get overcrowded while frying, which can reduce the oil temperature and result in soggy fried chicken.

Now you know how to drain your chicken like a pro, you're ready to serve up some delicious, crispy fried chicken!

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