What kind of Mid-westerner would I be without a Fried Chicken recipe? This is my own recipe to make that I created partially for my love of Season Salt and also because I read some recipe 16 years ago that used Ginger because it was good for cleansing toxins in your body. However, I am pretty sure that using Ginger does not make Fried Chicken a Healthy Food. If you’re looking for a fried chicken recipe without buttermilk, this one is great!
fried chicken recipe without buttermilk
What You Need
- Eggs
- Milk
- Chicken
- Flour
- Season Salt
- Garlic Powder
- Ginger
- Pepper
- Vegetable or Canola Oil
Put 4 Eggs and a 1/4 cup of milk into a bowl. Sprinkle in Season Salt, Garlic Power, Pepper and Ginger, whisk until they’re well blended.
Pour a baggy half full of four, I use a quart size baggy and add 1 tbsp of Season Salt, 1 tbsp of Garlic Power, 1 tbsp of Pepper and 1 tbsp of Ginger; shake it up.
You can use whatever kind of chicken pieces you want. For this batch of chicken I used chicken quarters and I cut them up with kitchen scissors. Just make sure it is not a whole chicken and it is not skinless.
I use a pot because it reduces the risk of splatter. My two year old loves to come and bother me when I am cooking so I always put the pot on the back burner. The best way to cook is using a skillet (especially a cast iron), but this is the safest way. So if you are using a pot, pour in two inch of oil. If you are using a skillet, pour one. The reason for this is because a skillet is much wider than a pot. Heat the oil on Med-High. You can test to see if the oil is ready by sprinkling in a touch of flour. If the flour sizzles then you know it’s ready to fry.
Season the chicken by sprinkling Season Salt, Garlic Powder and Ginger on it and rubbing it into the meat and under the skin. This may sound funny, but it’s the best way to get the chicken to season well. Dip the Chicken into the Egg Mix and then shake it up in the Flour bag.
Once your chicken has been seasoned, egg dipped and floured (and the oil is ready) place enough chicken into your pot or skillet that it does not overfill, side by side is best, otherwise it will take longer to cook. Fry the chicken for approx 20 min, 10 min on each side. Chicken is done when the temp for the dark meet is over 165′ and breast meat 175′. Set it along side some mashed potatoes and corn and you have a yummy mid-western dinner.
