The egg helps to keep the chicken moist and juicy as it cooks and you won’t even miss the buttermilk because it is so juicy and flavorful! Instead of buttermilk, the chicken is coated in flour, then an egg mixture, then the flour mixture one more time to create a crispy outer crust. My family and I don’t like to do this and we actually find that the chicken actually tastes better without it! Many fried chicken recipes soak the chicken in buttermilk for 10 - 20 minutes before frying as a way to keep the chicken moist, tender, and juicy as it cooks. It is finger-lickin'- good! Made in a cast iron skillet, you’ll have the best, crispiest, and juiciest homemade fried chicken you’ll ever eat! Please read the full disclosure here.Ĭrispy fried chicken without buttermilk is unbelievably crispy, juicy, and delicious! The chicken is covered in a seasoned flour mixture and then fried until crispy and crunchy. Serve with gravy or dipping sauce, if desired.This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you.Allow to rest 10 minutes before serving.Remove the cooked livers and set aside on a paper towel lined plate or a sheet pan lined with a cooling rack to drain of excess oil.Chicken livers are done when firm, golden brown and crispy. Cook 3-4 minutes per side, turning occasionally.When the cooking oil is hot for frying, add the chicken livers in batches not to over crowd the pan.You can do all of the dredging and set aside on a sheet of parchment paper. Next, take each chicken liver and dredge in the dry mixture, then coat in the wet mixture, and a final dredge in the dry mixture to prepare for frying.

Add the chicken livers to a colander and rinse.Mix to combine and add the water to loosen the wet mixture. Next, in a separate bowl, make the wet dredge mixture by beating the egg and adding the buttermilk.Begin by preparing the dry dredge mixture by adding the flour and seasonings to a bowl, stir to combine.Add the cooking oil to a skillet and heat over medium heat.

Fried chicken dredge with cornstarch