📋 Shortcut Fried Chicken (without buttermilk) Recipe

view of half plate of fried chicken with macaroni salad

5 from 5 votes

📋 Shortcut Fried Chicken (without buttermilk) Recipe

This shortcut fried chicken (without buttermilk) is not only easy to make, it has a healthier, unique coating and it's super quick (with my shortcut method.) Eat them hot or cold, these breaded pan-fried chicken thighs also make a great picnic chicken and are perfect for the lunch bag!

Course dinner, lunch

Cuisine American

Keyword chicken thighs, fried chicken, pan fried, skillet

Prep Time 15

Cook Time 20

Total Time 35

Servings pieces

Calories 318kcal

Author Terri Gilson

Equipment

large skillet

Ingredients

8 chicken thighs
3 tablespoon vegetable cooking oil

Coating

½ cup Liquid egg replacement *I use Burnbrae farms Cheese & Chive or Garden Vegetable

Breading

¾ cup fine bread crumbs
½ cup all purpose flour
1 tablespoon salt
¼ cup parmesan cheese
1 tablespoon garlic powder
½ teaspoon pepper
½ tablespoon cajun seasoning

US Customary - Metric

Instructions

Heat oil in skillet on medium.

Coating

Thoroughly coat chicken in egg replacement turning to cover completely.

Breading

In a separate bowl mix parmesan cheese, bread crumbs, flour, salt, cajun seasoning and garlic powder.
Thoroughly coat chicken in dry mixture
Immediately transfer to hot frying pan and cook, skin side down, uncovered for approximately 5-7 minutes on medium high, until one side is brown and crispy.
Turn gently and cook on other side for same time or until browned on outside. Cook about 5 minutes medium high on each side,
Remove from skillet and microwave for 5-7 minutes until no longer pink. *7 minutes is the magic number for me!
Cut to ensure inside is cooked, then drain off oil and juices and place on paper towel to absorb any remaining oil.
Serve hot or cold!

Notes

*See post contents for important recipe information and tips

Nutrition