Best 3 No Fry Crispy Chicken Recipes

Dive into a culinary adventure with our extensive collection of delectable crispy chicken recipes that require no frying! Discover a symphony of flavors and textures with our diverse selection of air fryer, oven-baked, and pan-seared chicken dishes. Indulge in the irresistible crunch of our Air Fryer Parmesan Crusted Chicken or tantalize your taste buds with the aromatic herbs and spices of our succulent Oven-Baked Lemon Pepper Chicken. Experience the perfect balance of crispy and juicy in our Pan-Seared Chicken with Garlic Butter Sauce. Each recipe offers a unique journey of culinary delight, catering to various dietary preferences and taste profiles. Embrace the healthier side of crispy chicken without compromising on flavor. Let your taste buds embark on an unforgettable journey with our no-fry crispy chicken extravaganza!

Here are our top 3 tried and tested recipes!

CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)

Crispy Chinese Honey Chicken (without Deep Frying) image

This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. Now you can make your favorite takeout dish at home and it'll taste just as great as the restaurant version! {Gluten Free Adaptable}To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Use dry sherry instead of Shaoxing wine.

Provided by Maggie Zhu

Categories Main

Time 25m

Number Of Ingredients 15

Ingredients

1 pound chicken thighs (, cut into bite-sized chunks)
1 tablespoon vegetable oil
1/2 teaspoon salt
1 egg (, beaten)
1/2 cup cornstarch
1/4 cup honey ((or agave syrup))
1/4 cup water
2 tablespoons Shaoxing wine ((or dry sherry for gluten-free))
2 tablespoons soy sauce ((or tamari for gluten-free))
1 tablespoon rice vinegar
2 teaspoons cornstarch
1/4 to 1/3 cup vegetable oil
2 cloves garlic (, minced)
1 teaspoon ginger (, minced)
2 green onions (, chopped, with white and green parts separated)

Steps:

Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
Mix all the ingredients for the sauce in a small bowl.
Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
Stir the sauce again to thoroughly dissolve the cornstarch.
Add the chicken back into the pan and pour in the sauce. Stir to mix well.
Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

Nutrition Facts : ServingSize 4 g, Calories 490 kcal, Carbohydrate 34.1 g, Protein 35.1 g, Fat 23.2 g, SaturatedFat 5.3 g, Cholesterol 142 mg, Sodium 858 mg, Fiber 0.5 g, Sugar 17.8 g

NO FRY CRISPY CHICKEN

No fry Crispy Chicken image

My brothers came up from Florida to visit and they watched me make this chicken. Didn't say much until they had eaten it. Then they both said you only used 2 ingredient to make this chicken, I want that recipe. They loved it, since they do a lot of the cooking at home they liked it because it was easy and really tasty. It...

Provided by Cinna Bun

Categories Chicken

Time 40m

Number Of Ingredients 3

Ingredients

6 boneless chicken thighs
1/2 c zatarans dry fish fry, or any kind you like
1/2 tsp salt and pepper

Steps:

1. Pre-heat the oven to 425 degrees. Lower the shelf to the bottom level. Line a sheet pan with parchment paper and spray with a non stick spray like Pam. This makes clean up easy. Or you can just spray a sheet pan with cooking spray.
2. Rinse the chicken thighs and pat dry with a paper towel. Season the thighs with salt and pepper. Put the dry fish fry into a bowl and dredge the chicken on both sides to coat lightly. Lay the chicken on the prepared pan and cook in a 425 degree hot oven for 20 minutes, turn the chicken over and cook 10 more minutes.. Your done.
3. You can use boneless chicken breast instead but I recommend pounding it out some so that the chicken gets done before it dries out. I usually roast my vegetables the same time I'm cooking the chicken. Doing this you will have your entire meal finished in 30 minutes just like Rachel Ray.

CRISPY FRIED CHICKEN

Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

Ingredients

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

Tips:

To achieve the crispiest results, use boneless, skinless chicken breasts or thighs that are about the same size so they cook evenly.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have a meat thermometer, you can also check if the chicken is cooked by cutting into it and making sure the juices run clear.
For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs before cooking.
Serve the chicken with your favorite dipping sauce, such as ranch dressing, honey mustard, or barbecue sauce.

Conclusion:

This recipe is a great way to enjoy crispy, flavorful chicken without all the hassle of frying. It's perfect for busy weeknights or when you're craving something crunchy and delicious. So next time you're looking for a quick and easy chicken recipe, give this one a try. You won't be disappointed!