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    The Bossy Kitchen > Recipes > Savory Recipes > Entrees > Meat and Poultry

    Fried Chicken Without Flour

    Published by: Gabriela May 17, 2019 · Last modified: September 6, 2023 8 Comments
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    Welcome to the easiest recipe for Fried Chicken Without Flour, your gateway to crispy, mouth-watering deliciousness without the fuss of flour or breadcrumbs.

    Jump to Recipe

    This isn't just a fried chicken recipe; it's a revelation. Say goodbye to the mess and say hello to a simpler, more authentic way to enjoy fried chicken!

    Fried chicken without flour vertical image0

    This recipe is part of my collection of chicken recipes you can find on the blog. Among other recipes, you will also find this recipe for Lemon Rosemary Roasted Chicken, 10 Bone-In Chicken Breast Recipes, or this One-Pan Harissa Chicken Thighs with Potatoes and Lime, made in the oven.

    Imagine sinking your teeth into a piece of fried chicken that is so crispy on the outside, that you can hear that satisfying crunch with every bite.

    Now, think that this perfect piece of chicken also has juicy, tender meat inside that practically melts in your mouth.

    This flourless fried chicken, a family heirloom, evokes memories of grandma’s kitchen. Fried to a crispy finish with the skin on and the bone out, this dish embodies simplicity and taste.

    Jump to:
    • Can you fry chicken without flour?
    • Choosing the right chicken parts:
    • Key Ingredients And Equipment:
    • How to fry chicken without flour:
    • Grandma's expert tip:
    • What to serve with flourless fried chicken?
    • What to serve with flourless fried chicken?
    • More recipes to love:
    • 📖 Recipe
    • 💬 Comments

    Can you fry chicken without flour?

    Absolutely! Any part of chicken is suitable for frying, and I will show you an easy way to cook it. There is no batter involved or breading.

    I fry the chicken the same way my grandmother used to do, in a large, deep pot with lots of oil or a large, deep skillet. If you have a cast-iron pot, I encourage you to use it for this recipe.

    Fried chicken thighs in a rustic bowl0

    My family tells me that my fried chicken is to die for. I can never make enough of it.

    When I made this recipe a while ago, I used 3 pounds of chicken thighs, and I still had to cook something else the next day.  And we are only three people living in the house, so go figure...

    Choosing the right chicken parts:

    I usually buy boneless chicken thighs with the skin still attached, as the skin protects the meat from drying out and adds that crave-worthy crispiness. Chicken legs, wings, or breasts work too. Here's a rough guide for cooking times:

    • Chicken Thighs: About 7 minutes per side, or until golden brown and crispy. Internal temperature should reach at least 165F.
    • Chicken Wings: Around 8 to 10 minutes total should yield a crispy, golden-brown skin.
    • Chicken Breast: These are usually thicker, so aim for 8 to 10 minutes per side. Check for a golden-brown exterior.
    • Chicken Legs (Drumsticks): These can take about 10 to 12 minutes per side to cook through fully. You're looking for that golden-brown, crispy finish and, again, an internal temperature of at least 165F.

    I like chicken thighs in particular because they are cheaper and also versatile. You can use them in many recipes. You can fry them, bake them, or make soup out of them.

    Do you have a whole chicken? Awesome! Cut it into pieces and fry away!

    If you have chicken tenderloins, for example, I would encourage you to make this recipe of Chicken Schnitzels- French Style instead. While you can technically fry anything, some chicken parts are better used in other recipes.

    Key Ingredients And Equipment:

    You will need just three ingredients: chicken, salt and pepper, and oil. Let's talk about each one of them.

    • Chicken- I used boneless thighs but with the skin on. Calculate two pieces per person or more if you want some leftovers.
    • 1-2 cups oil for frying (I fry with sunflower oil)- Use canola, vegetable, or peanut oil, as they have higher smoke points. I would not waste good olive oil on deep frying.
    • Salt and black pepper- Optional: You can add other spices you like (garlic powder, paprika, chili powder).
    • A cast-iron pot (Dutch oven) or a deep nonstick skillet. If you have a large cast-iron skillet, it's perfect. (affiliate links)

    That's it! No egg wash, buttermilk, flour mixture, cornstarch, or bread crumbs. And no mess!

    How to fry chicken without flour:

    Step 1. Preparation: Clean and dry the chicken pieces. Season generously with salt, pepper, and any optional spices you like.

    Raw chicken thighs on wooden cutting board0

    Step 2. Heat the Oil: Place your skillet or Dutch oven on medium-high heat and add the oil. Aim for a temperature between 350-375°F. 

    Grandma's expert tip:

    To test if the oil is ready for frying (in case you don't own a thermometer), dip a wooden spoon into it. If you see bubbles forming around the spoon, the oil is at the right temperature.

    Step 3. Frying: Place the chicken pieces into the hot oil, one at a time. Fry until golden brown and crispy, turning halfway through., about 7 minutes per side.

    Remember that pieces can vary in thickness and size. Therefore, the time will need to be adjusted.

    Chicken frying in the pan0

    A meat thermometer is a helpful tool to have in the kitchen. Also, cooked chicken that is safe to eat should have an internal temperature of at least 165F.

    Fried chicken in the pan0

    Step 4. Cool Down: Remove chicken pieces and let them drain on paper towels or a wire rack.

    What to serve with flourless fried chicken?

    While anything goes with this recipe, make these Simple Roasted Potatoes and serve them with your favorite salad.

    If you really want to go for potatoes, learn How To Make Real Potato French Fries from scratch or visit this page for Easy Recipes With Potatoes. I am sure you can find some more ideas.

    Green beans, roasted broccoli, or cauliflower work well. Salads make a great pair with fried chicken for a lighter meal, but any side dishes would make your meal satisfying and delicious.

    Fried chicken thighs in a bowl0

    Step 4. Cool Down: Remove chicken pieces and let them drain on paper towels or a wire rack.

    What to serve with flourless fried chicken?

    While anything goes with this recipe, make these Simple Roasted Potatoes and serve them with your favorite salad.

    If you really want to go for potatoes, learn How To Make Real Potato French Fries from scratch or visit this page for Easy Recipes With Potatoes. I am sure you can find some more ideas.

    Green beans, roasted broccoli, or cauliflower work well. Salads make a great pair with fried chicken for a lighter meal, but any side dishes would make your meal satisfying and delicious.

    Fried chicken parts in a bowl close up image0

    I hope you try this recipe for no-breaded fried chicken.

    Come back to visit for more ideas to make simple foods for your family.

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    Check the web story for this recipe: How to make No Breaded Fried Chicken Thighs

    📖 Recipe

    Fried chicken without flour square image0

    Fried Chicken Without Flour

    Welcome to the easiest recipe for fried chicken. A mouth-watering deliciousness without the fuss of flour, cornstarch, or breadcrumbs. Say goodbye to the mess and say hello to a simpler, more authentic way to enjoy fried chicken!
    4.64 from 25 votes
    Print Pin Share GrowSaved! Rate
    Course: Meat and Poultry
    Cuisine: International
    Diet: Gluten Free
    Keyword: easy recipe
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 496kcal
    Author: Gabriela

    Equipment

    • Healthy Harvest Non-GMO Sunflower Oil 
    • Kitchen Pre-Seasoned Cast Iron Skillet OR
    • Lodge Enameled Cast Iron Dutch Oven
    Prevent your screen from going dark

    Ingredients

    • 8 boneless chicken thighs Calculate 2 pieces per person or more if you want some leftovers.
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper or to your taste
    • 1-2 cups vegetable oil sunflower oil, or any oil suitable for frying

    Optional spices:

    • garlic powder, paprika, chili powder

    Instructions

    • Clean and dry the chicken pieces. Season generously with salt, pepper, and any optional spices you like.
    • Place your skillet or Dutch oven on medium-high heat and add the oil. Aim for a temperature between 350-375°F. If you have no thermometer, dip a wooden spoon into the oil. If bubbles form around the wood, you're good to go.
    • Place the chicken pieces into the hot oil, one at a time. Fry until golden brown and crispy, turning halfway through, somewhere between 5-15 minutes, based on the size of the chicken pieces. When done, it should also measure about 165F temperature inside. Use a meat thermometer.
    • Tip: Color is more important than time. Watch your chicken and get it out when it's golden brown, and the juices run clear.
    • Remove chicken pieces and drain them on paper towels or a wire rack.

    Video

    Notes

    1. Choice of Oil: Sunflower, canola, vegetable, and peanut oils are recommended due to their high smoke points. Olive oil is not advisable for deep frying in this recipe.
    2. Checking Oil Temperature: If you don't own a thermometer, use the wooden spoon trick. Dip the handle into the oil; if bubbles form around the spoon, the oil is ready for frying. The oil should reach a 350-375F temperature.
    3. Skin-On, Bone-Out: This recipe uses chicken thighs with the skin on but the bone removed for the best balance of flavor and texture. You can save the bones for making stock or broth. Also, feel free to use other chicken parts as you like.
    4. Seasoning: Feel free to customize the spices used in this recipe. Garlic powder, paprika, and chili powder all work well in addition to salt and pepper.
    5. Safety Check: Always ensure your chicken reaches an internal temperature of 165F for safe consumption. A meat thermometer is a valuable tool for this.
    6. Frying Times: Times can vary based on the size of the chicken pieces and the exact temperature of your oil. Use the following as a general guide:
    • Thighs: About 7 minutes per side
    • Wings: 8-10 minutes total
    • Breast: 8-10 minutes per side
    • Legs: 10-12 minutes per side
    1. Serving Suggestions: This fried chicken pairs wonderfully with mashed potatoes, fresh salad, or steamed vegetables. Fresh bread is also a great addition.
    2. Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 3 months. Reheat in the oven to retain crispiness.

    Nutrition

    Serving: 1g | Calories: 496kcal | Carbohydrates: 1g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 755mg | Potassium: 470mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 179IU | Calcium: 21mg | Iron: 2mg
    Tried this recipe?Please leave a comment on the blog or like us on Facebook!

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    520 shares
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    Reader Interactions

    Comments

    1. GiGi Eats says

      March 14, 2017 at 12:19 pm

      LOOKS SO STINKIN' GOOD!!!

      Reply
      • The Bossy Kitchen says

        March 14, 2017 at 2:05 pm

        Hi Gigi, I love this fried chicken recipe too! I hope you try it! Also, thank you for visiting my website! Your website is a lovely one too! Thanks again!

        Reply
    2. Anonymous says

      November 22, 2018 at 1:00 am

      5 stars

      Reply
    3. Anonymous says

      December 20, 2018 at 5:29 pm

      5 stars

      Reply
    4. Anonymous says

      May 16, 2019 at 4:11 pm

      5 stars

      Reply
    5. Anonymous says

      May 22, 2019 at 9:53 am

      5 stars

      Reply
    6. Adina says

      May 22, 2019 at 4:54 am

      My grandma used to make chicken exactly the same way. 🙂

      Reply
    7. Jazzyeats says

      August 14, 2023 at 4:10 pm

      5 stars
      Made this tonight! Reminded me of being raised in the south and that good ole Sunday dinner chicken we had after service! Absolutely delicious, thanks for reminding me of my childhood!

      Reply

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    Gabriela the creator of The Bossy Kitchen

    Hi! I am Gabriela and this is my virtual home. I am a self-taught cook and a trained Pastry Chef. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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