Fried Chicken Without Flour

4.67 from 27 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Meat and Poultry

Cuisine: International

Diet: Gluten Free

Servings: servings

Calories: 496kcal

Author: Gabriela

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

US Customary - Metric

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.

Nutrition