Best Fried Chicken Recipe (Tavern Style!)
Tavern Fried Chicken Recipe – Our Best Fried Chicken is made northern-style, without buttermilk, for a light crispy skin and incredibly juicy meat. Your family will love this delicious fried chicken recipe from the Yankee states!
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
- Brine the Chicken. Soaking the chicken in salty water for 1-2 hours greatly enhances the taste and texture.
- Dry the Chicken. Set the chicken on a wire rack to dry. It must be thoroughly dry before frying.
- Make the Coating. Mix the cornstarch, seasoning, and flour mixture in one bowl. Then beat the egg whites in another bowl.
- Prep the Oven. Preheat the oven to low heat to act as a warming drawer.
- Prep the Fry Oil. Place a large dutch oven over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F.
- Dredge the Chicken. Dunk the chicken in the seasoned flour mixture and then immediately into the egg whites.
- Fry the Chicken. Fry the battered chicken in the hot oil for 14-15 minutes, flipping the pieces with tongs every couple of minutes.
- Keep Warm. Place the cooked chicken on a wire rack set above a rimmed sheet pan so any excess oil drips off. If working in batches, move the golden brown fried chicken to the warm oven, until all the chicken is cooked.
Get the Full (Printable!) Mo’s Extra Crispy Fried Chicken Recipe Below. Enjoy!
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!
Frequently Asked Questions
No. That’s the beauty of using a cooking thermometer in the oil… If you have your oil at the right temperature and cook the chicken for at least 14 minutes, it will be fully cooked on the inside.
If you do have leftovers, they can be stored in an airtight container and kept in the fridge for up to 3 days. Reheat in the air fryer or on a baking sheet in the oven for several minutes to slightly crisp up the skin; I do not recommend using a microwave to heat.
You technically can freeze pieces for up to 3 months in a sealed freezer-safe container. However, the breading will not reheat to be as crispy and delicious as freshly-fried chicken.
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
Get the Full (Printable!) Mo’s Extra Crispy Fried Chicken Recipe Below. Enjoy!
Best Fried Chicken Recipe (Tavern Style!)
Video
Ingredients
- 4 pounds chicken legs and bone-in thighs (about 16 pieces)
- 1/4 cup salt + 2 teaspoons, divided
- 1 1/2 cups cornstarch
- 1 cup all-purpose flour (could be gluten-free baking mix)
- 1 teaspoon paprika (I always use smoked paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4-1/2 teaspoon cayenne pepper
- 10 egg whites
- 48 ounce peanut oil (or another high-heat oil)
Instructions
For the Brine:
- Measure 1/4 cup salt into a large bowl, big enough to fit all the chicken. Add 1 cup hot tap water and stir until the salt dissolves into the water. Then fill the bowl 1/3 full with cold water. Add the chicken pieces to the bowl. Then add additional cold water to make sure all the chicken pieces are covered. Place the bowl in the refrigerator and brine for 1-2 hours.
- Set a wire rack over a large rimmed baking sheet and move the chicken pieces to the rack to dry out. They must be very dry before moving on. You can help them along by patting the chicken with paper towels. Air drying usually takes 30-60 minutes.
For the Breading:
- Set out two large clean bowls. In the first bowl, whisk the cornstarch, flour, 2 teaspoons salt, paprika, garlic powder, onion powder, black pepper, and cayenne together. In the second bowl, whisk the egg whites to break them up.
- Preheat the oven to 250 degrees F. Once the chicken is very dry, roll all the pieces in the cornstarch mixture and set back on the wire rack. Let the chicken rest while you prepare the oil.
To Fry:
- Place a large dutch oven (or wide deep saute pan) over medium-high heat. Attach a cooking thermometer to the side of the pan. Pour the oil into the pan and wait until it reaches 360 degrees F. Adjust the burner if needed to try to keep the heat at this temperature.
- Dunk one piece of chicken at a time into the egg whites. Let the excess drip off and carefully place the chicken into the hot oil. Roll the chicken over with tongs. Then repeat until you fill the pan.
- Fry the chicken for 14-15 minutes, flipping the pieces with tongs every 2 minutes. Keep an eye on the cooking thermometer and adjust the heat if the temperature dips below 350 or goes above 360 degrees F.
- Set a clean wire rack over another rimmed baking sheet, or line a tray with paper towels. Set the fried chicken on the rack (or paper towels) and place in the warm oven to keep crisp.
- Repeat with the remaining chicken in one to two more batches. Once all the chicken is cooked, serve warm.
I will have to try this recipe. I believe that it will be good.
Thank you for sharing this new concept of your late mother’s fried chicken, I am certainly going to try it now and hope to get it done as you described in your post. I am always and constantly seeking new ways to improve the food we cook here back home. Kind regards
Edward
I haven’t made this yet but I would love to know the name of the tavern because I live in Michigan City which is literally the last city before you get to the Michigan border. michiana shores kind of is but it’s not really a city so let me know. I used to get wonderful fried chicken at pumps on 12 until a new owner bought the property and ruined the restaurant.
Best chicken I’ve ever made!! Thank you for posting this recipe! Btw i never leave comments, but I HAD to with this one!!
Delicious! The whole family enjoyed this recipe and the flavor reminds me of Church’s Chicken.
Wow, I gobbled up three legs before dinner! So good! Excellent recipe.
This has got to be the crunchiest and crispiest fried chicken that I have ever been able to make in my home! So so so so good!
Made this chicken for dinner last night. My husband and kids absolutely loved it! Crunchy without being thick and heavy. It is juicy, and yummy just like the old fashioned tavern type fried chicken. So glad I found it! So glad you posted it! Thank you!!!
Delicious fried chicken. I’m from the south. I prefer a thin crispy crust on my chicken. This recipe was perfect for my tastebuds.
Amazingly crispy and juicy chicken recipe.