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. Plus the slight sweetness from the coconut complements the salty coconut flour coating and the savory chicken so nicely.
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.
Are you craving that perfect crispy chicken but want to skip the flour? Whether you’re following a gluten-free diet, looking to reduce carbs, or simply ran out of flour, you’ll be happy to know that making crispy chicken without flour isn’t just possible—it’s downright delicious!
Over the years, I’ve tried a lot of different flourless chicken recipes. I’m excited to share these game-changing methods that give chicken that satisfying crunch without using a single grain of all-purpose flour.
Why Make Chicken Crispy Without Flour?
Before diving into the methods, let’s understand why you might want to skip the flour
- Gluten-free necessity: Perfect for those with celiac disease or gluten sensitivity
- Lower carbohydrates: Reducing flour means fewer carbs, ideal for keto or low-carb diets
- Different texture: Some alternatives actually create a crispier, more shattering crunch than traditional flour
- Health benefits: Many flourless alternatives add nutritional value to your meal
The Secret to Flourless Crispy Chicken Success
The biggest myth about crispy chicken is that you need to use flour. The truth is that flour’s main job is to make a dry surface that browns and crisps when heated. We can get the same effect—and sometimes even better—with other methods.
1. Preparation is Everything
The foundation of crispy chicken without flour starts with proper preparation:
- Dry that chicken thoroughly: This is non-negotiable! Pat your chicken pieces completely dry with paper towels. Moisture is the enemy of crispiness.
- Try the refrigerator trick: Place your chicken uncovered in the refrigerator for a few hours or overnight. This draws moisture to the surface where it evaporates, creating an even drier base for crisping.
- Consider brining: While it seems counterintuitive, a well-executed brine adds flavor and helps achieve better texture. Just make sure to pat the chicken extremely dry afterward.
- Cut strategically: Smaller, thinner pieces cook more evenly and develop better crispiness. Butterfly chicken breasts or cut thighs into smaller portions for maximum crisp surface area.
7 Flour Alternatives for Crispy Chicken
1. The Cornstarch Method
Cornstarch is often considered the best flour substitute for crispy chicken. It creates a wonderfully light, almost glass-like shattering crust.
How to do it:
- Pat chicken completely dry
- Season with salt and spices
- Lightly dust with cornstarch
- Shake off excess (too much creates pastiness)
- Fry in hot oil at 375°F until golden and cooked through (about 6-8 minutes per side)
2. Potato Starch Coating
Similar to cornstarch but with slightly different properties, potato starch creates an excellent crisp.
How to do it:
- Dry chicken thoroughly
- Season with salt and your favorite spices
- Coat lightly with potato starch
- Cook in hot oil or bake at high temperature (400°F)
3. Ground Nuts or Almond Flour
For a protein-rich, flavorful crust, finely ground nuts work wonderfully.
How to do it:
- Grind almonds, pecans, or your preferred nuts into a fine meal
- Dip chicken in beaten egg to help coating adhere
- Press the ground nuts firmly onto the chicken
- Cook at slightly lower temperature (365°F) to prevent burning
4. Parmesan Cheese Crust
Cheese lovers, rejoice! Parmesan creates a savory, golden-brown crust that’s irresistible.
How to do it:
- Combine finely grated Parmesan with your favorite herbs and spices
- Dip chicken in beaten egg
- Press the Parmesan mixture onto all sides
- Bake at 400°F for about 20-25 minutes or until chicken reaches 165°F internally
5. Panko Breadcrumbs
Even though panko is still a bread product, it makes a crust that is much lighter and airier than flour.
How to do it:
- Season chicken with salt and spices
- Dip in beaten egg
- Press panko crumbs onto all sides
- Bake on a wire rack at 400°F or fry until golden and crispy
6. Crushed Chips or Crackers
For a fun twist with built-in flavor, try crushing potato chips, tortilla chips, or crackers.
How to do it:
- Crush chips or crackers into fine crumbs
- Dip chicken in beaten egg
- Coat with crushed chips/crackers
- Bake or fry until golden and cooked through
7. The Naked Method (No Coating)
Sometimes, the simplest approach yields amazing results! This technique relies on proper preparation and cooking method.
How to do it:
- Brine chicken in buttermilk and salt for 4-24 hours
- Remove from brine and pat extremely dry
- Season with salt and spices
- Let sit uncovered in refrigerator for 1-2 hours
- Cook in hot oil or on high heat in the oven
- The natural skin will crisp beautifully without any coating
Cooking Methods for Maximum Crispiness
The cooking technique matters just as much as the coating. Here are the best ways to achieve crispy chicken without flour:
Deep Frying
For traditional-style fried chicken without flour:
- Use oil with a high smoke point (peanut, canola, or avocado oil)
- Maintain consistent temperature between 350-375°F
- Avoid overcrowding the pan
- Use a deep-fry thermometer for accuracy
- Drain on a wire rack (not paper towels, which trap steam)
Oven Baking
For a healthier approach:
- Place chicken on a wire rack over a baking sheet
- Bake at high temperature (400-425°F)
- Spray or brush with a little oil for better browning
- Flip halfway through cooking
Air Frying
The modern marvel for crispy results with minimal oil:
- Arrange chicken in a single layer
- Spray lightly with oil
- Cook at 380-400°F
- Shake or flip halfway through cooking
- Cook in batches if necessary to maintain airflow
Troubleshooting Your Flourless Crispy Chicken
Having issues? Here are solutions to common problems:
Coating falls off during cooking:
- Make sure chicken is thoroughly dried before coating
- Press coating firmly onto chicken
- Let coated chicken rest 15-20 minutes before cooking
- Don’t flip too early or too often
Chicken not crispy enough:
- Oil or oven temperature too low
- Too much moisture in/on the chicken
- Overcrowded cooking vessel
- Not enough drying time before cooking
Coating burns before chicken cooks through:
- Temperature too high
- Pieces too large/thick
- Consider par-cooking the chicken before final crisping
My Favorite Flourless Crispy Chicken Recipe
Here’s my go-to recipe that never fails to impress dinner guests:
Crispy Buttermilk Chicken with Cornstarch Coating
Ingredients:
- 8 chicken pieces (thighs and drumsticks work best)
- 1 cup buttermilk
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup cornstarch
- Oil for frying
Instructions:
- Combine buttermilk, olive oil, and seasonings in a large bowl
- Add chicken and marinate for at least 30 minutes (or overnight for best results)
- Remove chicken from marinade and pat very dry with paper towels
- Lightly dust with cornstarch, shaking off excess
- Heat oil to 375°F in a large skillet or frying pan
- Fry chicken pieces for 8-10 minutes per side until golden brown and internal temperature reaches 165°F
- Drain on a wire rack and rest for 5 minutes before serving
Benefits Beyond the Crispiness
Flourless chicken isn’t just about avoiding gluten or reducing carbs. I’ve found these methods often create:
- Lighter, less greasy chicken
- More pronounced spice flavors
- Crispier texture that stays crunchy longer
- Less mess and easier cleanup in many cases
Final Thoughts
Making crispy chicken without flour isn’t just possible—it’s often preferable! The key is understanding the science behind crispiness: proper drying, the right coating alternatives, and correct cooking temperatures.
With these techniques, you’ll be serving up crispy, juicy chicken that might have your family and friends asking for your secret recipe. The irony? The secret is what you left out!
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!.
Tools You May Need
- 4 boneless, skinless chicken breasts
- ½ cup coconut oil, tallow or avocado oil
- ½ cup coconut flour
- 2 teaspoon garlic powder
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 eggs
- 1½ tablespoon rice vinegar
- 1 cup unsweetened shredded coconut
Cut each chicken breast in half lengthwise, producing two thin cutlets. Hold the top corner on one side of the chicken and carefully slide the knife across. Each piece should be ½ inch thick or less.
Set out 3 shallow dishes.
Combine coconut flour, garlic powder, salt and pepper in one dish. Whisk eggs and rice vinegar together in the second dish and put shredded coconut in the third dish.
Heat oil or tallow in a 10-inch skillet over medium heat.
Coat chicken in flour mixture (shaking off any excess flour), then egg mixture, then shredded coconut.
Add two chicken cutlets to the hot oil in the skillet. Cook for 3 minutes, flip with the tongs and cook another 2 minutes. The chicken should be golden brown.
Remove carefully with tongs and hold upright for a moment to allow excess oil to drip back into the skillet.
Place on a cooling rack, plate, or baking sheet lined with paper towels. Fry the rest of the chicken in pairs.
Set the oil temperature to 350°F. Youll know its ready when you place the tip of a wooden spoon in the oil and you see bubbles. Add breaded chicken and dont overcrowd the fryer.
Cook for 3 minutes on the first side, then 2 minutes on the second side. Internal temperature should reach 165°F. This should result in juicy meat thats fully cooked.
How to make CRISPY deep fried wings (No Flour) .. Sooo good
FAQ
What can I use instead of flour for crispy chicken?
There are many ways to make fried chicken, but potato starch, rice flour, and cornmeal are some of the most popular and give the best results. Jul 29, 2024.
Can chicken be fried without flour?
Yes, chicken can be fried without flour. While flour helps create a crispy crust, it’s not essential for frying chicken.
Do I need flour to make crispy chicken?
Traditional country fried chicken recipes use flour, but it’s not uncommon to find cornstarch amongst modern ingredient lists. Cornstarch helps the chicken crisp up, so feel free to replace up to a quarter of the flour with cornstarch if you like. Aug 8, 2024.
What is the trick to getting crispy chicken?
Double Dredge – The best way to ensure the breading will stay on the chicken is to double down on the flour. This creates a super thick, extra crispy coating on your chicken. After dredging the chicken in seasoned flour, dip it into an egg wash and place it back into the flour. Sep 12, 2023.
How do you make crispy chicken without frying?
An easy method for making crispy chicken that tastes and looks like fried chicken but without any frying. Stretch out the skin on the chicken pieces until the chicken is mostly covered in skin. See post for more details and photo. In a large bowl, add the chicken and sprinkle baking powder (and salt if using) over the chicken.
Can you fry chicken without flour?
Time-saving: Omitting flour eliminates the need for dredging and coating the chicken, saving you time in the kitchen. Frying chicken without flour is a culinary technique that produces crispy, flavorful, and flourless fried chicken.
Does crispy chicken taste like fried chicken?
Crispy chicken that looks and tastes like fried chicken except that this chicken doesn’t require any frying. This is a very easy way to make crispy chicken that tastes as good as fried chicken but without all the work. It is also healthier than traditional fried chicken. The chicken can be cooked in the oven or in an air fryer.
How to make crispy chicken?
The chicken stays so moist and juicy and the skin is incredibly crispy. You can tell the skin is really crispy when you tap it when it’s done cooking. The two main ingredients you need to make crispy chicken are chicken and baking powder.
Can you substitute almond flour for fried chicken?
Almond flour fried chicken: Substitute almond flour for flour in the marinade for a gluten-free and nutty flavor. Healthier: Flourless fried chicken is lower in carbohydrates and gluten, making it a healthier alternative to traditional fried chicken.
Is flourless fried chicken healthy?
There are several health benefits to flourless fried chicken over traditional recipes that use flour: lower in carbohydrates: flour adds a lot of carbohydrates to fried chicken, which makes it less good for low-carb diets.