Best Fried Chicken From the North
Like most of the best recipes, our winning Tavern Fried Chicken recipe was passed down from family that had been making the dish for years and years. This gem is a gift from Lt. Dan’s grandma, who was one of my all-time favorite people… We called her Mo. Many years ago, Mo and Papa used to own a tavern in Northern Indiana, right on the border of Michigan. Along with beer and basic cocktails, they served an assortment of what I would consider very “Northern” snacks and dishes: Pub cheese and crackers, frog legs, burgers, Hungarian goulash, chicken and rice soup, and best of all, Tavern Fried Chicken.
Why We Love This Recipe for Fried Chicken Without Buttermilk
Instead of breading the chicken in the 3-step flour-buttermilk-flour method most southern cooks use, Mo dunked her chicken in a dredge that was heavy on cornstarch. Then she dunked the chicken in pure egg whites right before dropping it into the hot oil. As Mo described it, this method makes a lighter, crispier crust on the chicken that is more delicate than the thicker knobby breading on traditional southern fried chicken. Mo explained that the combination of the cornstarch and egg whites makes the coating puff up and fill with tiny air bubbles when it first hits the hot oil. Then it compresses slightly and turns very crispy as it continues to cook. After making Mo’s BEST Fried Chicken Recipe to her specifications, I found I love the crust and the overall flavor of the fried chicken… Especially when you take the time to brine the chicken beforehand, as Mo instructed.
Northern Fried Chicken Vs Southern Fried Chicken
Although I love Mo’s best fried chicken recipe, with its thin and airy crust, after making it myself I did find some pros and cons, when comparing it to classic southern buttermilk fried chicken…
Northern Fried Chicken
Pro: This fried chicken has an ethereal crunchy coating that is well seasoned. It does a better job of showing off the chicken inside, than traditional southern fried chicken. Con: Because the crust is so light and airy, it does not hold up as long as southern fried chicken. That means it’s not a great make-ahead dish. You should eat it right away.
Southern Fried Chicken
Pro: Southern fried chicken tends to have a slightly thicker, denser crust that can hold in moisture longer. Therefore, this is a better recipe for prep-ahead parties and picnics. Con: Southern fried chicken is often all about the crust, so the chicken inside is overshadowed by the crunch and seasoning.
Ingredients You Need
Bone-In Chicken Pieces – I like to use legs and chicken thighs. Salt – For the brine and the breading. Cornstarch – The coating should be heavier on cornstarch than flour, so it’s extra light. All-Purpose Flour – You can swap gluten-free baking mix if needed. Paprika – I am obsessed with smoked paprika, but you can use sweet paprika or hot paprika if you like. Garlic Powder – For a bold zesty pop of flavor. Onion Powder – For even more zesty flavor. Black Pepper & Cayenne Pepper – To add a little heat. Egg Whites – To make the crust puff up. Peanut Oil – For frying. You can also use lard, tallow, vegetable shortening, or another high-heat oil.
How To Make the Best Fried Chicken Without Buttermilk
Recipe Variations
Brine – Technically you can skip the brine. However, brining poultry gives it the best flavor and increases the juiciness of the meat significantly. It’s worth the extra time! If you do skip this step of our east fried chicken recipe, make sure to salt the chicken before rolling it in the cornstarch mixture. Whole bone-in chicken breasts – The breasts will fry in the same amount of time as the drumsticks (legs) and thighs. They just usually take up a lot more room in the pan. Boneless chicken – You can use boneless pieces to make this fried chicken without buttermilk recipe. Reduce the cook time to about 10 minutes and keep an eye on it to make sure the breading doesn’t burn. Gluten-free – Make sure the cornstarch you buy is pure corn (no additives) and then substitute Gluten Free 1-to-1 Baking Mix for the all-purpose flour.
Serving Suggestions
Fried chicken is an iconic American comfort food. And as such it goes well with all of your favorite cozy (AKA carb-y :)) and warm side dishes like mashed potatoes, mac and cheese, baked beans and creamed corn. While this is a northern-style chicken recipe, it is also perfect to serve with classic Southern dishes! Enjoy with green beans, collard greens, fried okra or stewed okra with tomatoes, corn spoon bread, cornbread, and/or cheesy hominy casserole. And even though the breading in this tavern fried chicken recipe is on the lighter side, it does still involve deep frying. So pair with refreshing cold dishes like coleslaw, deviled egg potato salad, or carrot raisin salad to balance the heaviness of the chicken. We also high recommend drizzling some homemade hot honey or your favorite hot sauce on the pieces of warm, crispy chicken for an extra kick of delicious heat!
What to Do With Leftover Cooking Oil
Old-timers would tell you to completely cool the frying oil before straining with cheesecloth to remove any debris. Then pour it back into its original bottle and refrigerate for later use. You can reuse fry oil 3-4 times before it should be discarded. However, if you want to discard the oil right after making this tavern fried chicken recipe, wait until it’s fully cooled. Then pour it back into its original bottle, place the cap back on, and throw it away. Here are a few key tips for how to safely get rid of used cooking oil:
Do not ever pour oil down your sink! Do not try to pour it into a container while it’s still hot. And it’s not a good idea to pour it into your compost pile. The oil will attract all kinds of pests.
Looking for More Family Inspired Recipes? Be Sure to Also Try:
Nana’s Epic Ham Bone Navy Bean Soup Mom’s Best Pot Roast Recipe How To Make The BEST Potato Salad Hungarian Chicken Paprikash Homemade Lasagna with Sausage Skillet Turkey Pot Pie Grandma’s Corn Pudding Recipe
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