Easy Fried Chicken Recipe Without Buttermilk

Crispy Fried Chicken Recipe Without Buttermilk

Today, I'm sharing with you one of my favorite fried chicken recipes. It's crispy and delicious, and this recipe is the only one you'll ever need to make the crispiest chicken with a light and airy texture. It's made with only 5 ingredients including one secret ingredient that will take your chicken from just crispy to the crispiest.
I originally made this fried chicken for my parents soon after I was married. I invited them to dinner and was so excited but was at a loss as to what to make. My mom was a wonderful cook, and I wanted to make something she didn't normally make but I thought she would like. As I was going through a cookbook I received for a bridal shower gift, I found this gem of a recipe. The original didn't call for my "secret ingredient," so I tweaked it a bit to get this extra crispy version.

The Secret Ingredient for the Crispiest Chicken

Without making you wait any longer and asking you to guess what it might be, I'll just spill the beans. The secret ingredient is Argo® Corn Starch. Every recipe needs a secret ingredient. That one small detail that sets it apart and makes it a success, and that's what Argo® Corn Starch does for this recipe.

Why Use Argo® Corn Starch?

You may be asking yourself, what and why? Well, Argo® Corn Starch is a great pantry staple, and I always have some on hand. It is a wonderful thickening agent for sauces, gravies, soups, and more. In this case, though, we're using it to bind the coating to our chicken so it doesn't fall off while frying and to give this simple coating an airy texture all while making it the crispiest chicken ever. You'll hear an audible crunch and have a beautifully browned exterior. The juices are sealed in and you can enjoy every juicy bite! Using Argo® Corn Starch makes your fried chicken better, and it's the leading corn starch brand with over 100 years of quality and trust over multiple generations. I always like to go with the best especially when it comes to feeding my family.
Another reason I use Argo® Corn Starch is that it's naturally gluten-free. My husband has been gluten-free since March of this year, and I've been adapting and adjusting recipes so he can still eat his favorite foods By using corn starch and almond flour in this recipe, it's a delicious meal that the whole family can enjoy.

Equipment Needed for This Recipe

You don't need any special equipment or gadgets for this recipe, which is another reason I like it so much. Most of what I recommend are probably items you already have on hand.

  1. You are going to need a nice, large skillet. I prefer cast iron, but as long as it's flat with high sides, you're good to go.
  2. A meat thermometer is a must. Before removing your chicken from the pan, you'll want to be sure it's reached a temperature of 170 degrees Fahrenheit.

Side Dishes to Complement this Crispy Fried Chicken

Fresh green beans and fingerling potatoes

One of my all-time favorite side dishes to serve with fried chicken is my Grandma's potato salad. I like to make it a day in advance so the flavors can all mix, but making it the same day works, too!

Another great side dish for this family favorite is bacon, potatoes, and green beans. Seriously, delicious.

Some Other Recipes and Ways to Use Corn Starch

Argo® Corn Starch is commonly used in Asian cooking for stir-fries, and I have used it in quite a few recipes I've shared here on the blog including my easy chicken teriyaki and this slow cooker sweet and sour chicken. It's also great in desserts and is the binding agent that holds everything together. It's in this Amish sugar cream pie and in the filling of these peach hand pies.

Corn starch is so versatile that it can even be used to make slime and sidewalk chalk, and I used it to make this super cute twine nest.

Crispiest Chicken



  1. Gather your dry ingredients and mix them together into a shallow bowl or dish.
  2. Coat chicken with the Argo Corn Starch, flour, salt, pepper and paprika mixture.
  3. Heat ¼ inch oil in a 12-inch skillet over medium-high heat.
  4. Add chicken to hot oil cooking for 10 minutes, making sure the pieces do not touch.
  5. Reduce heat to low.
  6. Flip chicken and continue cooking uncovered approximately 20 minutes without turning.
  7. Check to make sure the temperature is at least 170 degrees Fahrenheit.
  8. Remove from pan and serve.


I like to use a paper towel to dab each piece of chicken before dredging it in the corn starch mixture.

Family Dinner

This is the perfect recipe for a good old-school family dinner.

My guys aren't all together anymore at dinnertime, and oh how sad that makes me, but when I know I have them all, I make it special! You can find more wonderful recipes and uses for Argo® Corn Starch here, and if you make this recipe, I would love to hear about it! Leave a comment below or tag me on Instagram.

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  1. Dana Lavelle says:

    What type of oil do you prefer? Thanks! Looks wonderful!

    1. Mary Beth says:

      Hi, Dana - Thank you so much and as far as oil, I almost always use olive oil for my recipes and that's what I used for this one.

  2. Oh Mary Beth! Your chicken looks delicious!! And I love that you used the almond flour in addition to the corn starch to make is gluten free! Double win!! Tasty and healthier. 😉

    1. Mary Beth says:

      Thank you so much, Diane! It tasted really good, too, and I actually prefer almond flour now in a lot of my recipes.

  3. Jackie Nash says:

    You dont use any egg before or after dredging the chicken thru the dry mixture?

    1. Mary Beth says:

      Hi Jackie. You are correct, I do not use any egg before or after dredging the chicken.