With healthy, tasty ingredients, crispy fried chicken without flour lets you enjoy an old favorite in a new way, without feeling guilty. You can eat it by itself, in salads, casseroles, sandwiches, and a lot more.
It had been years since I had even thought about making fried chicken. I wasn’t sure what healthy fats to use or what healthy coatings to use. So I just wrote it off as something I couldnt make.
Then I saw someone else use shredded coconut for the breading and by then I knew what fats I was comfortable frying in, so presto! Now I can make tender, flavorful chicken with a crispy crust!.
This recipe is just as easy as making regular fried chicken, but you can eat it knowing that it’s good for you instead of bad. Along with that, the slightly sweet coconut goes really well with the salty coconut flour coating and the savory chicken.
Eat this on its own, with your favorite dipping sauce, in a salad and more! Its really easy to find ways to use any leftover fried chicken.
I really enjoy it in a caesar salad with this healthy caesar salad dressing (I cant rave enough about this dressing recipe!!). Its fantastic for lunch the day after having fried chicken for dinner.
Ever found yourself craving some delicious fried chicken only to discover you’re completely out of flour? I’ve been there too! The good news is you absolutely can fry chicken to golden-brown perfection without flour or cornstarch. In this article, I’ll share all my tips and tricks for achieving that satisfying crunch without the traditional coating.
Why Flour-Free Fried Chicken Works
Many people think flour or cornstarch is essential for crispy chicken, but that’s just not true! The secret to a crisp crust without these ingredients lies in:
- Properly removing excess moisture from the chicken
- Generous seasoning
- Maintaining consistent oil temperature
- Letting the natural proteins in chicken skin work their magic
When done right, the chicken skin crisps up beautifully on its own, creating that satisfying crunch we all love.
Step-by-Step Guide to Perfect Flourless Fried Chicken
Preparation (This Is Super Important!)
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Completely dry the chicken. This is likely the MOST important step! Use paper towels to dry each piece completely. If you want your skin to be crisp, don’t let any moisture on it.
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Try salt brining (optional but worth it) Submerge your chicken in saltwater for 30-60 minutes to improve flavor and juiciness Just remember to rinse and thoroughly pat dry afterward
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Season generously Don’t be shy with seasonings! I like to use
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- A pinch of cayenne for heat
Pro tip: Loosen the skin a little with your fingers to get some seasoning under it.
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Refrigerate uncovered (optional): Put your chicken that has been seasoned in the fridge uncovered for at least an hour or overnight. This dries the skin out even more, which makes it crispier when it’s fried.
The Frying Process (Temperature Is Key!)
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Choose the right oil: Use an oil with a high smoke point like:
- Peanut oil
- Canola oil
- Vegetable oil
Olive oil doesn’t do well with fire and can make your chicken taste funny.
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Keep that temperature consistent: The ideal frying temperature is between 325°F and 350°F (160°C – 175°C). If you have a deep-fry thermometer, use it! If the temperature’s too low, you’ll get greasy chicken. Too high, and the outside will burn before the inside cooks.
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Don’t overcrowd your pan: Fry in batches to prevent the oil temperature from dropping. Overcrowding causes steaming instead of frying – and nobody wants steamed chicken when they’re expecting fried!
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Flip regularly: Turn the chicken pieces every 5-7 minutes for even cooking and browning.
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Check for doneness: Chicken is safely cooked when its internal temperature hits 165°F (74°C). Use a meat thermometer in the thickest part, avoiding bones.
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Rest before serving: Place cooked chicken on a wire rack to drain excess oil. Let it rest for a few minutes – this helps juices redistribute for more tender, flavorful chicken.
Alternative Crusts Beyond Flour
While the method above focuses on crispy chicken without any coating, there are some tasty alternatives:
Parmesan Crust
Dip chicken in beaten eggs, then coat generously with grated Parmesan cheese. This creates a surprisingly crispy and super flavorful crust.
Nut Flour Coating
Almond flour or other nut flours make excellent gluten-free alternatives. Just dredge egg-dipped chicken in the nut flour before frying.
Crushed Pork Rinds
For a low-carb option, crush pork rinds into fine crumbs and use as coating after dipping in egg.
Breadcrumbs
If you have breadcrumbs on hand, they make a great flour substitute. Regular or panko breadcrumbs both work well – just coat your chicken pieces after dipping in beaten eggs.
Troubleshooting Common Problems
Why isn’t my flourless fried chicken crispy?
The usual suspects are:
- Moisture (dry that chicken thoroughly!)
- Overcrowded pan
- Oil not hot enough
How do I prevent chicken from sticking to the pan?
Make sure your oil is hot enough before adding chicken. A well-seasoned cast iron skillet is ideal as it provides even heat distribution and a naturally non-stick surface.
What chicken parts work best?
Bone-in, skin-on pieces are ideal since the skin provides structure for the crispy crust. Thighs and drumsticks are more forgiving than breasts, which can dry out more easily.
Alternative Cooking Methods
Air Fryer Method
The air fryer is perfect for healthier fried chicken!
- Preheat your air fryer to 400°F (200°C)
- Follow the same preparation steps as above
- Air fry for 20-25 minutes, flipping halfway
- Cook until golden brown and internal temperature reaches 165°F
Dutch Oven Frying
A Dutch oven works exceptionally well due to its heavy construction that maintains consistent oil temperature – crucial for achieving that crispy crust!
Storage and Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. To reheat while maintaining crispiness:
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes
- Or use an air fryer for a few minutes until heated through
Budget-Friendly Tips
As someone who likes to save money where I can, here are some budget tips for your flour-free fried chicken:
- Buy chicken thighs in bulk and freeze them for later use
- Use leftover breadcrumbs from other recipes if going the breadcrumb route
- Choose store-brand seasonings instead of fancy name brands
FAQ About Flour-Free Fried Chicken
Q: Can I use skinless chicken for this recipe?
A: While technically possible, the results won’t be as good. The skin is essential for creating that crispy crust. Without skin, the chicken might be drier and less flavorful.
Q: How long does it take to fry chicken without flour?
A: Generally about 15-20 minutes, depending on the size of your chicken pieces and oil temperature.
Q: Can I fry chicken straight from the refrigerator?
A: It’s better to let the chicken sit at room temperature for about 30 minutes before frying. This helps ensure even cooking and prevents the oil temperature from dropping too much.
Q: What’s the best type of pan to use?
A: Cast iron skillets and Dutch ovens are excellent choices since they maintain heat well and distribute it evenly.
Final Thoughts
Frying chicken without flour or cornstarch opens up a world of possibilities in the kitchen! Don’t be afraid to experiment with different seasonings and methods to create a dish that’s uniquely yours. The keys to success are proper preparation, consistent temperature, and not being afraid to try new techniques.
Next time you find yourself without flour but craving fried chicken, remember that crispy, delicious results are still totally possible. Just follow these tips, and you’ll be enjoying golden, crunchy chicken in no time!
How to Store Fried Chicken without Flour
Store in an airtight container in the fridge for up to 4 days. Adding a layer of paper towel to the container will absorb some moisture, however, the chicken still wont be as crispy as when it was first fried. Still delicious, though!.
Can You Fry Chicken without Flour?
Many of us are trying to reduce our gluten consumption. For me thats true, especially if I cant use sourdough or sprouted whole wheat.
You can use many gluten-free substitutes to bread your chicken. I found using coconut flour and shredded coconut particularly delicious, effective and the most healthy option, but you can also use corn starch, crushed cereal or small pork rinds (I did this once- amazing!!).