Dairy-Free Batter Chicken Bites
Crispy, golden, and irresistibly juicy, these **Dairy-Free Batter Chicken Bites** are a game-changer for those avoiding dairy but still craving indulgent fried favorites. Featuring a simple dairy-free buttermilk substitute made from almond milk and lemon juice, this recipe guarantees tender, flavorful chicken coated in a perfectly spiced batter. The secret to their light and airy texture lies in the use of cold sparkling water, which adds a delightful crispness to every bite. Ideal for appetizers, game-day snacks, or family dinners, these chicken bites are quick to prepare, taking just 35 minutes from start to finish. Enjoy them piping hot with your favorite dipping sauces for a satisfying treat that’s sure to please! Perfect keywords: dairy-free fried chicken, crispy chicken bites, easy chicken appetizers, homemade dairy-free buttermilk, non-dairy chicken recipes.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 0.25 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup cold sparkling water
- 2 cups vegetable oil
Instructions
Cut the chicken breasts into bite-sized pieces, approximately 1-inch in size.
In a small bowl, combine almond milk and lemon juice. Stir and let it sit for 5 minutes to create a dairy-free buttermilk substitute.
In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper.
Add the almond milk mixture to the dry ingredients and whisk until smooth.
Gradually add the cold sparkling water while whisking the batter until it's smooth and slightly thick. The sparkling water helps create a light and crispy texture.
Pour vegetable oil into a deep pan and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
Dip each piece of chicken into the batter, coating it completely, and carefully place it into the hot oil.
Fry the chicken bites in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, until golden brown and cooked through.
Use a slotted spoon to transfer the cooked chicken bites to a plate lined with paper towels to drain excess oil.
Serve the dairy-free batter chicken bites immediately with your favorite dipping sauce.
Nutrition Facts
Calories |
4506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.4 g | 553% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 270.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 0.9 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 495 mg | 38% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1027 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
