Fried Chicken Without Breading Recipe

Fried Chicken 1

Mmmmmm….fried chicken. Now this isn’t Southern fried chicken with crispy breading. This is fried chicken with crispy skin.

Growing up, whenever I would visit my best friend Brandon’s grandmother, she would have a huge pot with like a gallon of oil gurgling away on it and then drop in a package of chicken drumsticks. When they were cooked through, she would pull them out, wrap a paper towel the stick and hand them to us so that we could play and eat at the same time.

I got a hankering for them the other day, but didn’t want to waste a whole gallon of oil for one meal, so this is how I got delicious, extra crispy chicken without about 2 inches of oil.


Chicken drumsticks




Now What?

Pat off the chicken with paper towels. Sprinkle with a generous helping of salt and pepper and pat in.

Heat up about 2 inches of oil in a pan that you have a cover to. When it’s been heating for a couple of minutes, gently drop in the chicken drumsticks and cover. Cook over medium heat for about five minutes. Then uncover, but be very careful for any oil that might splatter, since technical, at this point we have been steam cooking. I actually burned a good portion of my hand, but slipped on an oven mitt to keep cooking and I was good to go. The thought of good food kept me motivated to keep pushing through.

Yes, it was worth it.

After the bottom looks crispy, turn the chicken and cook for another 5 minutes. The chicken drumsticks should be cooked through at this point. Drain on paper towels, let cool off a little bit and enjoy in how fantastic it tastes!

The skin become so crispy, but isn’t burnt. The meat manages to stay juicy and tender. You are going to find yourself gnawing on the bone trying to get every bit of flavor out.

Joyce Huang

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