Dairy-Free Chicken Fried Chicken
Say goodbye to dairy without sacrificing indulgence with this irresistibly crispy Dairy-Free Chicken Fried Chicken recipe. Perfectly seasoned chicken breasts are coated in a homemade dairy-free buttermilk substitute made with almond milk and apple cider vinegar, then double-dipped in a spiced flour mixture featuring paprika, garlic powder, and cayenne for a flavorful kick. Achieve a golden and crunchy crust by frying in hot vegetable oil, delivering a satisfying texture that complements the tender, juicy chicken inside. Ready in under an hour, this easy recipe is ideal for weeknight dinners or special occasions. Serve it with your favorite sides for a crowd-pleasing meal that’s completely dairy-free!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 pieces large eggs
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 4 cups vegetable oil
Instructions
1. Start by making a dairy-free buttermilk substitute. In a medium bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for about 5 minutes to thicken.
2. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch.
3. In a shallow dish, beat the eggs and then mix in the almond milk mixture.
4. In another shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
5. Dip each chicken breast into the flour mixture, coating both sides well. Shake off any excess flour.
6. Dip the floured chicken into the egg mixture, allowing the excess to drip off, and then back into the flour mixture for a second coat. Ensure each piece is thoroughly coated.
7. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
8. Carefully place the chicken pieces in the hot oil, cooking in batches if necessary to avoid overcrowding. Fry the chicken for about 6-8 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (75°C).
9. Remove the fried chicken from the oil and place it on a wire rack over a baking sheet to drain any excess oil.
10. Serve the Dairy-Free Chicken Fried Chicken hot with your choice of sides.
Nutrition Facts
Calories |
9541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 878.0 g | 1126% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 538.3 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 1.5 g | ||
| Protein | 256.2 g | 512% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 630 mg | 48% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2530 mg | 54% | |
*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.
