Dairy-Free Crispy Fried Chicken Cutlets
Experience the ultimate comfort food with these **Dairy-Free Crispy Fried Chicken Cutlets**—a delicious twist on the classic fried favorite, perfect for anyone avoiding dairy. These golden-brown chicken cutlets feature a double coating of spiced flour with paprika, garlic, onion powder, and cayenne for bold flavor and irresistible crunch. A homemade almond milk and apple cider vinegar buttermilk substitute ensures the chicken stays tender and juicy inside while staying 100% dairy-free. Easy to prepare in under an hour, these chicken cutlets are pan-fried to perfection and make a mouthwatering main dish, whether served with a zesty dairy-free dipping sauce or a refreshing side salad. Perfect for weeknight dinners or crowd-pleasing gatherings, this recipe is sure to impress your taste buds without compromise!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 1 tablespoon lemon juice
- 1 cup vegetable oil
Instructions
Start by preparing the buttermilk substitute: in a small bowl, combine 1 cup of almond milk and 1 tablespoon of apple cider vinegar. Stir and let sit for 5 minutes until it curdles slightly.
While the buttermilk substitute is forming, cut each chicken breast horizontally to create two thinner pieces from each breast. Pound them gently to even thickness if needed.
In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow bowl, beat the eggs and mix in the lemon juice.
Dip each chicken cutlet first into the buttermilk substitute, covering both sides, then dredge it in the flour mixture. Shake off any excess flour, dip it into the egg mixture, and once again into the flour mixture for a double coating. Repeat these steps for all the chicken pieces.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). You can test the heat by dropping a small bit of the flour mixture into the oil; if it sizzles, it's ready.
Carefully place the coated chicken cutlets in the hot oil, cooking them in batches to maintain the oil temperature. Fry for 4-5 minutes on each side or until golden brown and fully cooked through.
Once cooked, transfer the chicken cutlets to a wire rack or a plate lined with paper towels to drain any excess oil.
Serve the crispy fried chicken cutlets hot, perhaps with a side of your favorite dairy-free dipping sauce or salad.
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 135.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 18.5 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 570 mg | 44% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2293 mg | 49% | |
*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.
