Discover the revolutionary fried chicken recipe that eliminates breadcrumbs

Are you tired of the same old fried chicken recipes that rely heavily on breadcrumbs? It’s time to shake things up with our mouthwatering fried chicken recipe that skips the breadcrumbs altogether. This recipe is not only simple to follow but also delivers a crispy, golden-brown exterior and a juicy, tender interior that will leave you craving for more.

Why Go Breadcrumb-Free?

Breadcrumbs can often make fried chicken greasy and soggy. By eliminating them, we enhance the natural flavor of the chicken and achieve a crispy texture that will tantalize your taste buds.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 cup buttermilk
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• Vegetable oil for frying

Instructions:

1. Prepare the Buttermilk Marinade: In a large bowl, whisk together the buttermilk, salt, pepper, paprika, garlic powder, and onion powder.
2. Cut the Chicken: Cut the chicken into 8-10 pieces (drumsticks, thighs, wings, and breasts).
3. Marinate the Chicken: Place the chicken pieces in the buttermilk marinade and refrigerate for at least 4 hours or overnight.
4. Create the Flour Mixture: In a shallow dish, combine the flour and cornstarch.
5. Drain the Chicken: Remove the chicken from the marinade and drain off any excess liquid.
6. Dredge the Chicken: Dredge each chicken piece thoroughly in the flour mixture.
7. Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil to 375°F (190°C).
8. Fry the Chicken: Carefully place the chicken pieces into the hot oil and fry for 10-12 minutes, or until golden brown and cooked through.
9. Drain and Serve: Remove the chicken from the oil and drain on paper towels. Serve immediately with your favorite sides.

Tips for Crispy Perfection:

• Use fresh buttermilk for the marinade, as it contains lactic acid that helps tenderize the chicken.
• Refrigerate the chicken in the marinade for at least 4 hours, but overnight is preferred for maximum flavor absorption.
• Don’t overcrowd the skillet or fryer when frying the chicken. This will prevent the chicken from cooking evenly.
• Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is cooked through.
• Serve the chicken immediately to enjoy the crispy texture.

Seasoning Variations:

• Spicy: Add 1 tsp cayenne pepper to the flour mixture.
• Herbed: Add 1 tbsp dried thyme or rosemary to the flour mixture.
• Garlic-Parmesan: Add 1 tbsp grated Parmesan cheese and 1 tbsp minced garlic to the flour mixture.

Sides to Pair with Your Fried Chicken:

• Mashed potatoes
• Coleslaw
• Corn on the cob
• Green beans
• Potato salad

Wrapping Up: A Culinary Symphony

This fried chicken recipe no breadcrumbs is a culinary symphony that will impress your family and friends. Its crispy exterior, juicy interior, and customizable seasonings will make it a staple in your home cooking repertoire. So, gather your ingredients, follow the instructions carefully, and prepare to savor the ultimate fried chicken experience.

Frequently Asked Questions:

Q: Can I use boneless, skinless chicken breasts in this recipe?
A: Yes, you can use boneless, skinless chicken breasts. However, adjust the cooking time to 6-8 minutes, or until cooked through.

Q: How can I make sure the chicken is crispy all over?
A: Double-dredge the chicken in the flour mixture. This will create a thicker coating that will crisp up more easily.

Q: What is the best oil to use for frying the chicken?
A: For a neutral flavor, use vegetable oil or canola oil. If you prefer a slightly nutty flavor, use peanut oil.