Welcome to the easiest recipe for Fried Chicken Without Flour, your gateway to crispy, mouth-watering deliciousness without the fuss of flour or breadcrumbs.
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!
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.
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.
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 like in this Lemon Thyme Chicken Thighs, or make soup out of them.
Related: 43 Chicken Soup Recipes Made From Scratch
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.
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.
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.
Step 4. Cool Down: Remove chicken pieces and let them drain on paper towels or a wire rack.
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, like my Green Beans Almondine (Green Beans with Almonds), 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.
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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📖 Recipe
Fried Chicken Without Flour
Equipment
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
- 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.
- 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.
- 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.
- 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.
- Safety Check: Always ensure your chicken reaches an internal temperature of 165F for safe consumption. A meat thermometer is a valuable tool for this.
- 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
- Serving Suggestions: This fried chicken pairs wonderfully with mashed potatoes, fresh salad, or steamed vegetables. Fresh bread is also a great addition.
- 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.
GiGi Eats says
LOOKS SO STINKIN' GOOD!!!
The Bossy Kitchen says
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!
Adina says
My grandma used to make chicken exactly the same way. 🙂
Jazzyeats says
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!
Lisa Davis says
Loved this recipe!!
Jeff Baumgartner says
Such a simple way to make great tasting chicken. Along with the fact, it’s easy and great for supper!!