Dairy-Free Classic Fried Chicken
Savor the irresistible crunch of this Dairy-Free Classic Fried Chicken, a modern twist on the beloved comfort food that’s perfect for those avoiding dairy. Marinated in a tangy almond milk and apple cider vinegar mixture—our dairy-free buttermilk substitute—each chicken piece is infused with incredible flavor and tenderness. Coated in a perfectly seasoned flour blend with hints of paprika and cayenne, this fried chicken delivers a crispy golden crust while staying juicy on the inside. Whether fried to perfection in a Dutch oven or deep pan, it’s easy to achieve that restaurant-quality crunch right at home. Ready in about an hour, this recipe is ideal for family dinners, picnics, or any occasion where classic Southern-style comfort food is a must-have—without the dairy! Pair it with your favorite sides for an unforgettable meal.
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (leg, thigh, breast, wing)
- 2 cups Unsweetened almond milk
- 2 tablespoons Apple cider vinegar
- 2 cups All-purpose flour
- 1 cup Cornstarch
- 1 tablespoon Paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 4 cups Vegetable oil
Instructions
In a large bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a dairy-free buttermilk alternative.
Add the chicken pieces to the bowl, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, up to overnight, to tenderize and flavor the chicken.
In another large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to create the seasoned flour mixture.
Remove the chicken from the almond milk mixture, allowing any excess liquid to drip off.
Dredge each chicken piece in the seasoned flour mixture, pressing lightly to adhere well. Shake off any excess flour, and place the coated chicken pieces on a wire rack.
In a large, deep pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway.
Carefully add the chicken pieces to the hot oil, a few at a time, to avoid overcrowding. Fry for about 8-10 minutes on each side, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Once cooked, use tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature returns to 350°F (175°C) before adding more chicken.
Allow the fried chicken to cool slightly and serve hot. Enjoy your dairy-free classic fried chicken with your favorite sides!
Nutrition Facts
Calories |
10365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 954.9 g | 1224% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 538.9 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 1.7 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1038 mg | 80% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 2589 mg | 55% | |
*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.
