Dairy-Free Classic Deep Fried Chicken
Crispy, golden, and bursting with flavor, this Dairy-Free Classic Deep Fried Chicken recipe is perfect for those seeking a lighter twist on the beloved comfort food. Prepared using a dairy-free buttermilk marinade made with almond or soy milk and apple cider vinegar, this recipe ensures tender, juicy chicken without compromising on rich flavor. The gluten-free egg substitute and seasoned flour blend, infused with spices like paprika and cayenne, create an irresistibly crunchy coating that’s perfect for frying to perfection. Ideal for anyone with dairy sensitivities or looking for a unique take on traditional fried chicken, this recipe is all about bold flavors, simple techniques, and that mouthwatering crunch. Serve it piping hot for an unforgettable meal that’s sure to please. Keywords: dairy-free fried chicken, crispy chicken without dairy, non-dairy buttermilk chicken recipe.
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Recipe Information
Ingredients
- 8 pieces Chicken pieces
- 2 cups Non-dairy milk (such as almond or soy milk)
- 2 tablespoons Apple cider vinegar
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Baking powder
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 2 equivalent eggs Non-dairy eggs (commercial egg substitute)
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar to make a dairy-free buttermilk. Let it sit for about 5 minutes to thicken slightly.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
In another large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
Prepare the non-dairy egg substitute as per package instructions in a small bowl.
Prepare your frying station: In a deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.
Remove the chicken pieces from the buttermilk one at a time, allowing excess liquid to drip off. Dip each piece into the non-dairy egg substitute, then dredge in the flour mixture, pressing to adhere the coating.
Carefully place coated chicken pieces into the hot oil, frying in batches. Do not overcrowd the pot to ensure even cooking.
Fry the chicken for about 10-12 minutes per batch, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (75°C).
Remove the chicken from the oil and let drain on a wire rack or a paper towel-lined plate.
Serve hot and enjoy your flavorful, crispy dairy-free fried chicken.
Nutrition Facts
Calories |
12330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1118.5 g | 1434% | |
| Saturated Fat | 181.7 g | 908% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 7551 mg | 328% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.3 g | ||
| Protein | 362.9 g | 726% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 834 mg | 64% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 3830 mg | 81% | |
*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.
