They have sooo much flavor and rich color.įlour - Regular organic all-purpose flour is fine. I used the Happy Eggs because they are our favorite pasture-raised eggs. Also, it keeps the chicken very moist while frying. I like to make cuts in the legs to help them to cook better.Įggs - Used to bind the flour to the chicken to create a crispy crust. Just keep in mind that they will take the longest to cook. Taking the bone out of the thighs helps it to cook faster and more evenly. Use whichever combination of chicken parts you like! When I first made this recipe I made - chicken wings, chicken breast cut into 2-inch nuggets, and boneless thighs.
Key Ingredients in this Pan-Fried Chicken recipe:įried chicken is easy to make with a few ingredients and of course, everything is organic!Ĭhicken - You’ll need 2lb of chicken parts. This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. The egg helps to keep the chicken moist and juicy as it cooks and you won’t even miss the buttermilk because it is so juicy and flavorful! Instead of buttermilk, the chicken is coated in flour, then an egg mixture, then the flour mixture one more time to create a crispy outer crust. My family and I don’t like to do this and we actually find that the chicken actually tastes better without it! Many fried chicken recipes soak the chicken in buttermilk for 10 - 20 minutes before frying as a way to keep the chicken moist, tender, and juicy as it cooks. It is finger-lickin'- good! Made in a cast iron skillet, you’ll have the best, crispiest, and juiciest homemade fried chicken you’ll ever eat!
Please read the full disclosure here.Ĭrispy fried chicken without buttermilk is unbelievably crispy, juicy, and delicious! The chicken is covered in a seasoned flour mixture and then fried until crispy and crunchy.
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