Spicy Fried Chicken Recipe Without Buttermilk
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Spicy fried chicken recipe without buttermilk, so crispy, so juicy, and so irresistibly saucy. This finger-licking good dish brings all the heat you crave, with red chili flakes and Thai-style flavors. Perfect for a hot and crunchy appetizer or a protein-rich meal with rice.
You won’t want to miss out on my hat yai fried chicken, my deep-fried chicken drumsticks recipe, and the best Thai fried chicken.
Spicy fried chicken recipe without buttermilk
In Thailand, we don’t use buttermilk for fried chicken. Instead, we use crispy flour like tempura flour or cornstarch for a perfect crunch.
Crispy flour is a quick and easy alternative to buttermilk.
Using crispy flour instead of buttermilk gives the chicken a crispier crunch without weighing it down. It’s lighter with an incredibly crunchy, thin crust. It’s the perfect base for letting the spicy flavors shine.
Deep-fried spicy chicken
Spicy Thai-style fried chicken is a game-changer.
Start by marinating the chicken for a peppery kick, then fry it up until it’s crispy and golden.
We’ll then coat the chicken in a finger-licking sauce made of red chili flakes, chili sauce, and oyster sauce. You’re in for the best no-buttermilk chicken recipe ever!
Chicken breast, drumsticks, wings, or thighs, this recipe is so versatile. It serves as a crunchy appetizer, or pair it with rice for an easy chicken dinner.
Recipe tips and tricks
- Choose the right oil for frying chicken. Go for a neutral-tasting oil with a high smoke point, like vegetable oil or sunflower oil. They’re both budget-friendly and perfect for frying.
- Let the spicy sauce soak in. After coating the chicken in that hot sauce, give it a minute to let the sauce penetrate the meat. This will make is juicier and flavorful.
- Check oil temperature. Use a kitchen thermometer to keep your frying oil at the perfect temperature (350-375°F).
- Customize the heat. Feel free to use less or more chili flakes, or skip ’em altogether for the kids.
- Drain excess oil. After frying, place the chicken on a wire rack to allow excess oil to drip off, ensuring crispy chicken.
- Fry in batches. Don’t overcrowd your frying pan, cook in batches for maximum crispiness.
Ready for the best sweet and spicy fried chicken recipe without buttermilk you’ll ever try?
Ingredients
Marinade
First, the chicken is marinated in a peppery batter.
- Chicken – For this recipe, you can use any cut of chicken. Drumsticks are my preferred choice because they’re filled with juicy meat, but you can use chicken wings, breast, thighs, or even chicken fillet for crisp tenders. Just adjust the cooking time accordingly to ensure that the chicken gets cooked through
- White pepper – Marinating the chicken in white pepper gives it a subtle hint of pepper. You can use black pepper as a substitute.
- Crispy flour – Crispy flour is the collective name for batters that can be used to add a crispy layer to fried food. Cornstarch or tempura flour is a popular choice in Asian fried chicken recipes.
- Water
Spicy sauce
After frying, the chicken is coated with hot and spicy sauce.
- Red chili flakes – To make red chili flakes, simply crush dried chilies with a mortar and pestle. In Thai cuisine, we use them to add heat to lots of different dishes, from soups to stir-fries and even marinades.
- Oyster sauce – Oyster sauce is a thick brown sauce with a salty, umami flavor.
- White sugar – A bit of sweetness is needed to balance out the spicy and savory flavors. Alternatively, you can use palm sugar or honey.
- Chili sauce – You can use my Thai hot sauce recipe to make homemade sriracha, or any brand of store-bought chili sauce works fine.
- Ketchup – I used tomato ketchup.
- Water
- Salt
Short recipe video
How to make spicy fried chicken without buttermilk
Total Time: 55 minutes
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Make spicy fried chicken batter
Combine white pepper, crispy flour, and water in a big mixing bowl.
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Marinate chicken
Coat the chicken drumsticks or your cut of chicken with the marinade and let it rest in your refrigerator for at least 30 minutes.
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Fry chicken
Heat oil to a steady 350°F or 180°C in a deep pot, deep-fryer, or wok and add the marinated chicken pieces to it. Fry them for about 12 to 15 minutes, aiming for a golden-brown hue and an internal temperature of 165°F for fully-cooked chicken. Make sure to flip them a couple of times for even cooking. Once they’re done, transfer them to a wire rack or paper towels to let them drain.
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Make spicy sauce
While the chicken is resting, make the sauce. In a large wok or skillet over medium heat, combine red chili flakes, oyster sauce, white sugar, chili sauce, ketchup, water, and salt. Stir and cook until sugar is dissolved, about 5 minutes.
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Coat chicken
Toss the chicken into the wok and thoroughly coat each piece. Serve immediately.
Kitchen tools
- Large skillet or second wok: For making the spicy sauce.
- Measuring spoons & cups
- Wire rack or paper towels
- Large mixing bowl: For marinating the chicken.
- Deep fryer or large wok: For deep-frying the chicken.
- Tongs
How to serve fried chicken
Serve fried chicken hot while it’s still crisp. Combine it with a salad, potatoes, rice, or vegetables for a complete meal. Serve with a dipping sauce as an appetizer, or combine it with other finger food.
Combine it with one of my other recipes:
- Thai dipping sauce for chicken
- Thai sweet chili sauce
- Long beans salad
- Thai fish cakes
- Thai pork larb
- Som tum Thai
How to store
To keep your crispy spicy fried chicken tasting great, store the leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions: The best method to reheat fried chicken is with an oven, preheated to 375°F for optimal crispiness. Alternatively, you can use an air fryer for 3–5 minutes, flipping halfway through.
Frequently asked questions (FAQ’s)
Can I use a different cut of chicken?
Yes, you can make this recipe with any chicken cut, like breast or wings. Just adjust the cooking time to ensure the chicken gets cooked through.
How spicy is this spicy fried chicken?
The spiciness of this recipe can totally be adjusted to your personal heat tolerance. For me, it’s got just a hint of spice. If you’d like to turn up the heat, feel free to add more chili sauce or chili flakes.
Can I make this ahead of time?
You can easily make this ahead of time by frying the chicken beforehand and reheating it in an oven or air fryer later. Make the sauce beforehand as well, and coat the chicken with the sauce right before serving it. The drumsticks can enjoyed eaten cold as well. Alternatively, you can let the chicken sit in the marinade until you’re ready to fry.
Can fried chicken be frozen?
Yes, fried chicken can be frozen for later use. After the chicken has cooled down, transfer it to an airtight freezer-safe container and store it in your freezer. Allow the chicken to defrost in your fridge before reheating it.
What kind of flour for crispy fried chicken?
For making crispy fried chicken, you can use several types of crispy flour. All-purpose flour, cornstarch (which is gluten-free), rice flour, and tempura flour are all common options for creating a perfect crispy coating.
What is buttermilk?
Buttermilk is the tangy, creamy liquid left behind after churning butter. It’s a kitchen ingredient for making baked goods rise, fried chicken, tenderizing meat, and even dressing.
More chicken recipes you’ll love
- Gai pad med mamuang – The best Thai cashew chicken ever.
- Boiled chicken thighs
- Coke chicken wings
- Gaeng daeng recipe – Easy red chicken curry.
- Thai chicken wings – Marinated with traditional Thai ingredients such as lemongrass, kaffir lime leaves, palm sugar and soy sauce.
- Pad priew wan – Sweet and sour chicken stir-fry.
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Spicy Fried Chicken Recipe Without Buttermilk
Description
This spicy fried chicken recipe without buttermilk delivers irresistibly crispy and juicy chicken, drenched in a bold Thai-style sauce, making it the ultimate dinner or hot appetizer.
Ingredients
Marinade
Spicy sauce
Instructions
-
Combine white pepper, crispy flour, and water in a big mixing bowl.
-
Coat the chicken drumsticks or your cut of chicken with the marinade and let it rest in your refrigerator for at least 30 minutes.
-
Heat oil to a steady 350°F or 180°C in a deep pot, deep-fryer, or wok and add the marinated chicken pieces to it. Fry them for about 12 to 15 minutes, aiming for a golden-brown hue and an internal temperature of 165°F for fully-cooked chicken. Make sure to flip them a couple of times for even cooking. Once they're done, transfer them to a wire rack or paper towels to let them drain.
-
While the chicken is resting, make the sauce. In a large wok or skillet over medium heat, combine red chili flakes, oyster sauce, white sugar, chili sauce, ketchup, water, and salt. Stir and cook until sugar is dissolved, about 5 minutes.
-
Toss the chicken into the wok and thoroughly coat each piece. Serve immediately.
Serving Size 2 drumsticks per person
Servings 2
- Amount Per Serving
- Calories 517kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 3.9g20%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 0.2g1%
- Sugars 21.5g
- Protein 70.6g142%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- You can make this recipe kid- and family-friendly by adjusting the amount of chili flakes and chili sauce.
- Get crispy flour at Amazon.
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