Dairy-Free Crispy Fried Chicken Fillets
Indulge in the ultimate comfort food with this Dairy-Free Crispy Fried Chicken Fillets recipe, perfect for those seeking a flavorful twist on a classic favorite without the dairy. Tender chicken fillets are marinated in a homemade dairy-free buttermilk made from almond milk and lemon juice for deep, tangy flavor, then coated in a seasoned flour blend bursting with paprika, garlic powder, and cayenne for an irresistible kick. They’re double-dipped for maximum crunch, finished with a coating of dairy-free breadcrumbs, and fried to golden perfection. With its crunchy exterior and juicy, tender inside, these fillets are ideal for serving at family dinners, game-day feasts, or alongside your favorite dipping sauces and sides. Dairy-free, crispy, and utterly delicious—this fried chicken is a must-try for poultry lovers and anyone craving comfort food made with a twist!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 240 milliliters almond milk or other dairy-free milk
- 15 milliliters lemon juice
- 240 grams all-purpose flour
- 60 grams cornstarch
- 10 grams paprika
- 10 grams garlic powder
- 5 grams onion powder
- 2 grams cayenne pepper
- 10 grams salt
- 5 grams black pepper
- 120 grams dairy-free breadcrumbs
- 500 milliliters oil for frying
Instructions
Start by cutting each chicken breast horizontally to create two thinner fillets, leading to a total of 8 pieces.
In a bowl, combine the dairy-free milk and lemon juice. Stir to combine and set aside for 10 minutes to curdle; this mixture will act as your dairy-free buttermilk.
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Dip each chicken fillet into the dairy-free buttermilk mixture, ensuring they are fully coated.
Roll each fillet in the flour mixture, pressing down to adhere the coating.
Dip the floured chicken back into the dairy-free buttermilk and then roll it into the breadcrumbs, ensuring even coverage.
Heat the oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Carefully add the chicken fillets to the hot oil, frying in batches if necessary to avoid overcrowding the pan.
Fry each fillet for about 4-5 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C).
Remove the chicken from the oil and drain on paper towels to remove any excess oil.
Let the chicken rest for a few minutes before serving hot, as desired, with your choice of dipping sauces or sides.
Nutrition Facts
Calories |
7109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.2 g | 690% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 349.0 g | 127% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.4 g | ||
| Protein | 258.1 g | 516% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 731 mg | 56% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2717 mg | 58% | |
*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.
