Dairy-Free Crispy Battered Chicken
Delight in the irresistible crunch of **Dairy-Free Crispy Battered Chicken**, a mouthwatering twist on classic fried chicken that skips the dairy without sacrificing flavor. Featuring a perfectly spiced batter crafted from all-purpose flour, cornstarch, and bubbling cold sparkling water, this recipe promises ultra-crispy results with every bite. Seasoned with garlic powder, paprika, and black pepper, these golden chicken strips deliver a satisfying mix of savory and smoky notes. The simple frying method ensures the chicken remains juicy on the inside while achieving a flawless, crunchy coating. Ready in just 35 minutes, this dairy-free crispy chicken is perfect for weeknight dinners or as a crowd-pleasing appetizer. Pair with your favorite dipping sauce or serve alongside a fresh salad for a delicious meal everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 cup Cold sparkling water
- 2 cups Vegetable oil, for frying
Instructions
Begin by slicing the chicken breasts into strips, approximately 1-inch wide, for even cooking.
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, paprika, and black pepper. Mix until well combined.
Gradually pour the cold sparkling water into the dry ingredients, whisking continuously until a smooth batter forms. The batter should be thick enough to coat the back of a spoon, but not too thick.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). It’s important the oil reaches the correct temperature to ensure the chicken becomes crispy and not greasy.
Once the oil is hot, carefully dip each chicken strip into the batter, allowing excess to drip off, then gently lower it into the hot oil.
Fry the chicken strips in batches to avoid overcrowding the pan, which can lower the oil's temperature and lead to soggy chicken.
Cook each batch for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through.
Remove the chicken strips using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
Serve the crispy battered chicken hot with your choice of dipping sauce or side dish.
Nutrition Facts
Calories |
5460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.1 g | 624% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3078 mg | 134% | |
| Total Carbohydrate | 156.3 g | 57% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 0.6 g | ||
| Protein | 121.4 g | 243% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1114 mg | 24% | |
*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.
