Dairy-Free Buttermilk Chicken
Experience the irresistible crunch and mouthwatering flavor of Dairy-Free Buttermilk Chicken, a perfect alternative for those seeking a lactose-free twist on a classic recipe. This dish uses creamy coconut milk and tangy apple cider vinegar to create a rich buttermilk-inspired marinade, infusing the chicken thighs with unparalleled tenderness and flavor. A blend of garlic powder, paprika, and cayenne adds a smoky kick, while a crispy coating made from flour and cornstarch delivers golden perfection. Whether baked for a healthier option or fried for that indulgent crispiness, this gluten-free-friendly recipe is perfect for weeknight dinners or casual gatherings. Pair it with your favorite sides for a comforting meal that's free of dairy but full of deliciousness!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 cups Coconut milk
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 0.25 teaspoon Ground cayenne pepper
- as needed Olive oil
Instructions
In a large bowl, prepare the dairy-free buttermilk by combining the coconut milk with apple cider vinegar. Stir well and let it sit for about 5 minutes until it thickens slightly.
Add the garlic powder, onion powder, paprika, salt, and black pepper to the coconut milk mixture and stir to combine.
Rinse and pat dry the chicken thighs. Place them in the bowl with the buttermilk mixture, ensuring each piece is completely covered. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat your oven to 400°F (200°C) or prepare oil in a deep skillet for frying, ensuring the oil reaches approximately 350°F (175°C).
In a shallow dish, combine the flour, cornstarch, a pinch of salt, and ground cayenne pepper.
Remove the chicken from the buttermilk marinade, letting the excess drip off, and then dredge each piece in the flour mixture, pressing down firmly to ensure it is well-coated.
For baking: Arrange the coated chicken pieces on a baking sheet lined with parchment paper and lightly spray with olive oil. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C), flipping halfway through.
For frying: Carefully place each piece of chicken in the hot oil, cooking in batches if necessary. Fry each side for about 6-8 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
Let the chicken rest for a few minutes before serving. Enjoy your dairy-free buttermilk chicken with your favorite sides.
Nutrition Facts
Calories |
4394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 34.4 g | ||
| Protein | 332.0 g | 664% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 214 mg | 16% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 3642 mg | 77% | |
*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.
