Air Fryer Fried Chicken without Buttermilk

This Air Fryer Fried Chicken without Buttermilk is very easy to make and is oh so juicy and tasty.

Instead of buttermilk, I use eggs, like I do in my Southern Fried Chicken recipe a Georgia man shared with me.

But if you want, that buttermilk flavor without using dairy, you can use a cup dairy free buttermilk instead of two of the eggs.

Jump to:

• History of Southern Fried Chicken
• How to Season like KFC
• How to serve fried chicken
• Do you need buttermilk for fried chicken?
• Why do people use buttermilk in chicken?
• what is buttermilk?
• How to make fried chicken without buttermilk
• Is fried chicken dairy free?
• Buttermilk substitute for fried chicken
• Is Fried Chicken Kosher?
• Why Use Cornstarch?
• How to Dredge Chicken
• What Temperature should the oil be heated to?
• Gluten Free Option
• Is kosher chicken better than regular chicken?
• Should you wash chicken?
• How can I clean my chicken without washing it?
• What's the best way to defrost chicken?
• Can you refreeze raw chicken?
• Should you brine the chicken first?
• What internal temperature indicates chicken is fully cooked? 
• Why is my cooked chicken pink near the bone? 
• Should chicken rest after cooking? 
• How to store
• How to freeze
• How to reheat
• Other Recipes You May Also Like:
• Air Fryer Fried Chicken without Buttermilk

History of Southern Fried Chicken

Like many Southern foods, fried chicken can trace its origins to the Scots-Irish and West Africans.

Unlike the English who baked or boiled their chicken, the Scottish chose to pan-fry their chicken for better flavor. 

When introduced to the American South, it became a staple.  However, like traditional Scottish cuisine, it was not seasoned.

When West-Africans were brought to the American South and put to work in the kitchen, they began seasoning the chicken, enriching the flavor. 

Soon, fried chicken became a way for these women to earn money on the side.

However, for their own community, due to cost, fried chicken was reserved for special occasions as it had been in Africa. 

In fact, for some, fried chicken is still among the top choices for "Sunday dinner" as well as holidays and other gatherings.

Before refrigeration, fried chicken remained popular in the Black communities because it traveled well in hot weather and they had limited access to restaurants.

Over the generations though, fried chicken became known as a general Southern dish as it is today.

Personally, I think mildly seasoned fried chicken Southern Food and more seasoned fried chicken as Soul Food.

How to Season like KFC

In 2022 the Chicago Tribune published an article of an interview done with Colonel Sanders's nephew who happened to still have the original recipe.

To make a dairy free Kentucky Fried Chicken use:

• 2 whole chickens cut into pieces
• 4 eggs
• 2 cups flour
• ⅔ teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon basil
• ⅓ teaspoon origino
• 1 teaspoon celery salt
• 1 teaspoon black pepper
• 1 teaspoon dried mustard
• 4 teaspoons paprika
• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• 3 teaspoons (1 tablespoon) white pepper

1. Preheat to 325°F (you may need to turn down the heat to 300°F if you notice the skin is getting dark too quickly).
2. Place the flour half of the flour mixture in a bag.
3. Dip each piece in egg, let the excess drip off, and then place the piece of chicken in the bag and shake.
4. Fry several pieces of chicken at a time. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes. If you use a thermometer, the internal temperature reaches 165°F. 
5. Repeat until all of the pieces are cooked.

How to serve fried chicken

Serve it with a side of mashed potatoes and gravy, cornbread and green beans, corn, coleslaw, or collard greens for a good old southern meal.

Fried chicken is commonly eaten with mashed potatoes and gravy or country gravy.

Another common sides is biscuits, like my buttermilk biscuits without buttermilk.

Cornbread is also a popular side for fried chicken. Cornbread muffins and cornbread without buttermilk are delicious options.

As for veggies: green beans, black eyed peas, okra, corn, collared greens, or coleslaw are all eaten alongside fried chicken.

Do you need buttermilk for fried chicken?

Buttermilk is not necessary for making fried chicken. You can make fried chicken without buttermilk or by using a buttermilk substitute such as dairy free buttermilk.

You can make your own dairy free buttermilk by making buttermilk from almond milk and buttermilk from oat milk.

Why do people use buttermilk in chicken?

People use buttermilk when making chicken for two reasons.

First, the acidity in buttermilk makes it a tenderizer when used in marinades. Second, it can add flavor.

For buttermilk to tenderize, the chicken needs to marinate chicken anywhere from 2 hours up to 24 hours. So, buttermilk is not used as a tenderizer when making fried chicken.

what is buttermilk?

Buttermilk was originally the liquid left behind after churning butter out of cultured cream. 

Traditionally, the milk was left to sit to allow the cream and milk to separate. During this time, naturally occurring lactic acid bacteria fermented the milk and turned it into buttermilk, making it tangier and thicker than regular milk.

However, modern buttermilk is made by adding lactic acid bacteria to milk to ferment it.

The acid in the buttermilk is used to tenderize the chicken and adds a slightly tangy flavor.

How to make fried chicken without buttermilk

You can use eggs instead of buttermilk for making fried chicken, like this recipe does.

Or, if you want to add the buttermilk flavor, you may like my dairy free buttermilk fried chicken.

Is fried chicken dairy free?

Usually fried chicken is not dairy free. It is often made using buttermilk or regular milk - both of which are dairy products.

However, you don't have to use buttermilk or milk for fried chicken. This recipe comes from the Deep South and is dairy free because it does not use any dairy products.

Buttermilk substitute for fried chicken

I like to substitute buttermilk with eggs to make fried chicken without buttermilk. However, you can also make a dairy free buttermilk to make a dairy free fried chicken.

Is Fried Chicken Kosher?

Most fried chicken is not kosher, because the chicken itself needs to be kosher, it cannot be made with any dairy products, and the cooking oil as well as the pan need to be kosher as well.

It is easy to make kosher fried chicken though and in my opinion this recipe makes the best kosher fried chicken.

Why Use Cornstarch?

Using cornstarch instead of some flour make the chicken extra crispy.

While cornstarch is primarily used as a thickening ingredient, but it's also the secret ingredient for getting crispy coatings.

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier.

Korean and Japanese fried chicken tend to use solely cornstarch or potato starch.

How to Dredge Chicken

Dredging the chicken is what it's called when you coat the chicken. There are a few good ways to do this.

Double Handed

Use one hand to dip the chicken in the egg and the other to roll it in flour.

By using both hands, you avoid getting thick layers of batter on your fingers which will pull off the flour from the chicken, leaving balled spots.

If you start to notice one of your hands getting a little tick with flour, press your hands together and rub it over the flour bowl.

The little bits of flour that fall off into the bowl add texture to the chicken.

Bag Technique

Place the flour in a bag. For the first layer, you can throw in a bunch of pieces together.

Then, shake them off, and dip each piece in egg one by one.

Next, let the excess egg drip off and then re-coat with flour one at a time in the bag.

Shake off any excess flour and fry.

Container Technique

Place half the flour at the bottom of a container. Add the chicken and cover with the remaining flour.

Cover with a lid and shake for a minute. Each piece should come out well coated.

What Temperature should the oil be heated to?

When frying chicken, the temperature of the oil is important. If it's too cold, the chicken will be oily. On the other hand, if the oil is too hot, the crust will fall off.

When using a cooking thermometer, the oil should be about 350°F or 175°C to 375°F or 190°C degrees.

If you don't have a thermometer: when the oil seems hot, drop a little flour into the oil. If the flour sizzles and floats on the top, it's hot enough.

To make sure it's not too hot, keep it around medium-low and adjust as needed.

Gluten Free Option

For a gluten-free alternative, use cornstarch or potato starch instead of flour. They both fry very nicely.

Is kosher chicken better than regular chicken?

Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.

Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.

While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.

Should you wash chicken?

According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.

A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.

Always wash your hands with soap and water after handling raw chicken.

How can I clean my chicken without washing it?

If you want to clean your chicken without washing it, wipe it down with a wet paper towel.

Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.

What's the best way to defrost chicken?

The two best options are in the fridge and in cold water.

How to defrost in the Fridge

Defrosting chicken in the fridge is the most highly recommended.

To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.

Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.

How to defrost using cold water

A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.

Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.

Do not use hot water because it can start cooking your chicken.

Once thawed, cook the chicken immediately.

Can you refreeze raw chicken?

Yes, but you do lose quality when refreezing previously defrosted meat.

Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.

Should you brine the chicken first?

Brining actually doesn't do much to improve poultry. In fact, it can make it soggy rather than juicy, with watered-down flavor.

Aromatic brines don't add much flavor either. This is because salt penetrates the meat much more readily than most of the larger flavor compounds in herbs and other aromatics.

Dry brining

A dry brine, on the other hand, helps the chicken retain more of its natural moisture without adding any excess liquid.

Initially, the salt draws moisture out, then it dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed. This leads to more intensely flavored results.

An added benefit is that it also requires less space and mess than a water brine. Not to mention the fact that it allows for crispier skin.

How do you dry brine chicken?

Begin by patting the chicken with paper towels. This will help the salt adhere to the chicken.

Grab pinches of kosher salt and sprinkle it over the chicken until the chicken is generously salted and evenly coated.

Place the dry-brined chicken on a rack or a plate and refrigerate it. Refrigerate chicken pieces for at least 1 hour, skinless pieces for 30 minutes to 1 hour or up to about 12 hours, and a whole chicken for 8-24 hours.

Once the waiting period is up, there is no need to rinse off the chicken. Just cook it as usual.

What internal temperature indicates chicken is fully cooked? 

Chicken must reach a minimum internal temperature of 165°F (74°C). Insert a meat thermometer into the thickest part of the meat without touching bone.

Why is my cooked chicken pink near the bone? 

It's discoloration from the bones. It's nothing to worry about.

Should chicken rest after cooking? 

Resting chicken for 5 to 10 minutes before cutting allows the juices to redistribute and gives the meat time to firm up.

How to store

Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.

How to freeze

Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.

How to reheat

Preheat your oven to 350°F (175°C) and heat until the chicken is warmed through.

The exact time will depend on the size and type of chicken, but smaller pieces typically take about 10 to 15 minutes, while larger pieces may take longer.

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