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A delectable, golden-brown fried chicken without flour, boasting a crispy exterior and tender, juicy meat.

Best Crispy Fried Chicken Without Flour: Ultimate Recipe

Apron Ace
Master the art of crispy fried chicken without flour using our ultimate recipe! Whether you prefer oven-baked, deep-fried, dutch oven, or air-fried, I've got you covered. Try it now!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating 2 hours
Total Time 2 hours 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 people
Calories 638 kcal

Equipment

  • 1 deep fryer (alternatively, you can use Dutch Oven or Skillet, Oven or Air Fryer)
  • 1 Wire Rack
  • 2 large bowl
  • 1 mixing bowl
  • 2 paper towels
  • 1 meat thermometer (optional)

Ingredients
  

  • 2 lbs chicken meat (You can use breast, thighs, legs, or wings - it's your call)
  • 2 large eggs
  • 1 cup parmesan cheese (finely grated)
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • ½ tbsp ground black pepper
  • ½ tsp cayenne powder
  • 3 tbsp Lemon juice (juice of 1 lemon)
  • 1 tsp salt
  • 6 cups oil for frying (Enough to submerge or cover half the chicken pieces. Choose from olive oil, canola oil, vegetable oil, peanut oil, coconut oil, or avocado oil)

Instructions
 

Marinating and Mixing

  • Chicken Social: Gather your chicken parts in a large bowl. They're the guests of honor!
  • Lemon Spa: Time for a citrus bath! Squeeze in the juice of 1 lemon. This little trick helps tenderize the chicken, and make it as juicy as a summer peach.
  • Seasoning: Now, sprinkle garlic and onion powder, black pepper, cayenne pepper (for the brave), and salt. It's like a confetti of flavors!
  • Chill Time: Cover the bowl and let it hang out in the fridge for at least 2 hours. If you can wait longer (overnight is perfect), you'll have chicken that's absorbed more flavor than a sponge.
  • Dry Dip Preparation: While our chicken is chilling, let's prepare the crispy coat. In another bowl, mix your chosen flour alternative (rice flour, potato starch, corn starch, or coconut flour) and finely grated parmesan cheese. The cheese is our secret browning agent!
  • Egg Dip Dive: In yet another large bowl, beat 2 large eggs. These eggs will act as the glue for our crispy coat.

Frying (or Baking) Your Chicken

  • Heat the Oil (or Oven): If you're using a deep fryer, dutch oven, or skillet, heat your oil of choice to around 350 °F. For air fryer folks, preheat your machine according to the manufacturer's instructions. And for the oven team, preheat your oven to 400 °F and line a baking sheet with parchment paper.
  • Dip and Dredge: Take a piece of chicken, dip it into the egg mixture, then roll it in the dry mixture. Make sure it's well coated, kind of like a chicken snowball.
  • Fry the Chicken: If you're deep frying, gently place the coated chicken into the hot oil. For air frying, place the chicken pieces in the basket and set the time according to the manufacturer's instructions. If you're baking, place the chicken pieces on the prepared baking sheet.
  • Check and Remove: Cook each piece until golden brown. Use your meat thermometer to check the internal temperature. You're aiming for 165 °F. Once there, remove the chicken using tongs or a slotted spoon. If you're baking, turn the pieces halfway through for even browning.
  • Drain: Place the cooked chicken on a wire rack over a baking sheet. This helps the excess oil to drain away. For any stubborn oil, give it a dab with some paper towels.

Notes

Chicken Frying Times:

Different parts of the chicken will cook at different times, and this is something to keep in mind when frying. Here's a quick guide:
Chicken Part Deep Frying Pan Frying Air Frying Oven Baking
Breast 5-7 mins/side 6-8 mins/side 10-12 mins 20-25 mins
Thighs/Legs 10-12 mins/side 12-15 mins/side 18-20 mins 40-45 mins
Wings 8-10 mins total 10-12 mins total 12-15 mins 40-45 mins

Flour substitute choice:

Flourless doesn't mean compromise. In fact, it opens up a world of delicious possibilities. Here are the alternatives you can use for that crispy coating:
  1. Rice Flour: It gives a light, crispy texture that's truly delightful.
  2. Potato Starch: Offers a hearty crunch that's simply addictive.
  3. Corn Starch: Provides a robust crunch that holds up well even when cooled.
  4. Coconut Flour: It imparts a unique, slightly sweet flavor and a good crunch.

Oil Choice:

  1. Peanut Oil: With a high smoke point and a neutral flavor, this oil is a common choice for frying. It lets the flavor of your chicken shine through.
  2. Canola Oil: Another high smoke point contender, canola oil is relatively cheap and easily accessible. However, it's not the top choice for flavor.
  3. Coconut Oil: While it imparts a subtle tropical flavor, it's solid at room temperature, which can be a challenge for some.
  4. Vegetable Oil: It's the old reliable of frying oils. Not the most exciting, but it gets the job done.
  5. Avocado Oil: The new kid on the block. It has a high smoke point and a mild flavor. The downside? It can be a bit pricey.
  6. Olive Oil: Known for its heart-healthy properties, olive oil is a beloved staple in many kitchens. However, it has a lower smoke point and a distinct flavor that might not be everyone's cup of tea when it comes to frying chicken.

Nutrition

Calories: 638kcalCarbohydrates: 5gProtein: 55gFat: 43gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.2gCholesterol: 280mgSodium: 1179mgPotassium: 549mgFiber: 1gSugar: 1gVitamin A: 653IUVitamin C: 8mgCalcium: 348mgIron: 3mg
Keyword Fried Chicken, Gluten Free, Without Flour
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