Dairy-Free Classic Crumbed Chicken
Crispy, golden, and completely dairy-free, this Classic Crumbed Chicken recipe delivers all the comfort of a traditional breaded chicken dish without the dairy. Perfect for those with dietary restrictions, it uses a clever almond milk and apple cider vinegar mixture for a smooth buttermilk substitute, ensuring tender and flavorful chicken. Coated in a savory blend of herbs and spices, then finished with a crunchy panko breadcrumb crust, this recipe blends skillet searing and oven baking for maximum crispiness and moist, juicy chicken. With just 20 minutes of prep and cook time, this easy-to-follow recipe is ideal for weeknight dinners and pairs beautifully with your favorite sides. Enjoy an irresistible twist on a classic dish that’s both allergen-friendly and incredibly satisfying!
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Recipe Information
Ingredients
- 4 pieces boneless chicken breasts
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large eggs
- 2 cups panko breadcrumbs
- 0.5 cup olive oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to thicken slightly, creating a dairy-free buttermilk substitute.
In another shallow dish, mix together the all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika.
In a separate shallow bowl, beat the eggs.
Spread the panko breadcrumbs on a large plate.
Dip each chicken breast into the flour mixture, coating all sides thoroughly. Shake off any excess flour.
Submerge each flour-coated chicken breast into the almond milk mixture, ensuring it is well-moistened.
Next, dip the chicken into the beaten eggs, allowing any excess egg to drip off.
Finally, press the chicken into the breadcrumbs, making sure each side is covered evenly. Repeat for all pieces.
Heat the olive oil in a large skillet over medium-high heat.
When the oil is hot, add the chicken breasts to the pan and sear for 2-3 minutes on each side, until the breadcrumbs are golden brown.
Transfer the seared chicken to the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for a few minutes before serving. Enjoy your dairy-free crumbed chicken with your favorite sides!
Nutrition Facts
Calories |
3266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 25.1 g | ||
| Protein | 257.6 g | 515% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 604 mg | 46% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2256 mg | 48% | |
*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.
