Dairy-Free Breaded Chicken
Crispy, flavorful, and completely dairy-free, this Dairy-Free Breaded Chicken recipe is a game-changer for anyone looking to enjoy classic comfort food without the use of milk or cream. Tender chicken breast strips are seasoned with a blend of garlic powder, paprika, and a hint of cayenne, then dipped in a homemade non-dairy buttermilk made from almond milk and apple cider vinegar. The three-step breading process—combining flour, cornstarch, and crunchy breadcrumbs—ensures perfectly crisp coating every time. Golden-browned in olive oil and finished in the oven to juicy perfection, this dairy-free delight is not only simple to make but versatile enough to star in salads, sandwiches, or alongside your favorite dipping sauce. With a prep time of just 20 minutes and 20 minutes to cook, this easy-to-follow recipe is ideal for family dinners or meal prepping! Perfect for those with dairy allergies or preferences, this dish proves that a satisfying crunch doesn’t need dairy to shine.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.25 teaspoon ground cayenne pepper
- 0.5 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 1 cup breadcrumbs
- 4 tablespoons olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the chicken breasts into strips or cutlets about 1/2 inch thick.
In a small bowl, mix the salt, black pepper, garlic powder, paprika, and cayenne pepper. Sprinkle the spice mix over both sides of the chicken pieces.
In a separate bowl, combine the unsweetened almond milk and apple cider vinegar, and let it sit for 5 minutes to create a non-dairy buttermilk substitute.
Place the flour and cornstarch in a shallow bowl and mix together.
In another shallow bowl, pour the almond milk mixture.
Place the breadcrumbs in a third shallow bowl.
Dip each chicken piece first into the flour mixture, shaking off any excess, then into the almond milk mixture, and finally into the breadcrumbs, pressing lightly to ensure the breadcrumbs adhere.
Heat olive oil in a large skillet over medium-high heat.
Add the breaded chicken pieces to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook each side for 3-4 minutes or until golden brown.
Transfer the browned chicken to the prepared baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let the chicken rest for a few minutes before serving.
Serve the dairy-free breaded chicken with your favorite dipping sauces or as a topping on salad or in a sandwich.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4391 mg | 191% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 8.0 g | ||
| Protein | 130.9 g | 262% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 328 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1112 mg | 24% | |
*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.
