Dairy-Free Crispy Fried Chicken Nuggets
Craving golden, crispy chicken nuggets but need a dairy-free alternative? These Dairy-Free Crispy Fried Chicken Nuggets deliver all the crunch and flavor you love without the use of dairy products, making them perfect for those with dietary restrictions or allergies. Tender chicken breast is marinated in a simple almond milk and apple cider vinegar mixture, creating a rich "buttermilk" base that ensures juicy nuggets. The pieces are then coated in a perfectly seasoned flour mixture featuring garlic powder, paprika, and a touch of cornstarch for extra crunch. Fried to golden perfection, these nuggets are irresistible on their own or paired with your favorite dipping sauce. Quick to prepare and ideal for weeknight dinners or game-day snacks, this recipe is guaranteed to please both kids and adults alike.
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Recipe Information
Ingredients
- 1 lb chicken breast, boneless and skinless
- 1 cup almond milk, unsweetened
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 4 cups vegetable oil, for frying
Instructions
Cut the chicken breast into 1-inch pieces to create nugget-sized portions.
In a medium bowl, combine the almond milk and apple cider vinegar. Stir well and let sit for 5 minutes to create a buttermilk substitute.
Add the chicken pieces to the almond milk mixture and ensure they are fully submerged. Allow to marinate for at least 15 minutes.
In a separate bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Mix these dry spices together.
In another medium bowl, mix the all-purpose flour, cornstarch, baking powder, and the spice mixture. This will be your dry coating.
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Remove the chicken pieces from the almond milk mixture, allowing excess liquid to drip off.
Dredge each piece of chicken in the flour mixture, making sure to coat it thoroughly on all sides.
Carefully place the coated chicken pieces in the hot oil in batches to avoid overcrowding. Fry for 6–8 minutes, turning occasionally, until they are golden brown and cooked through.
Use a slotted spoon to remove the nuggets from the oil and drain them on a plate lined with paper towels.
Serve immediately with your favorite dipping sauce or enjoy as is!
Nutrition Facts
Calories |
9747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 966.9 g | 1240% | |
| Saturated Fat | 137.5 g | 688% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3303 mg | 144% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 0.7 g | ||
| Protein | 155.8 g | 312% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 515 mg | 40% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1513 mg | 32% | |
*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.
