Dairy-Free Crispy Fried Chicken Thighs
Crispy, golden perfection meets a dairy-free twist with these Dairy-Free Crispy Fried Chicken Thighs—an ideal recipe for anyone looking to enjoy classic comfort food without lactose. Tender chicken thighs are marinated in a homemade almond milk and apple cider vinegar buttermilk substitute, ensuring maximum flavor and juiciness. Coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika, garlic powder, and cayenne pepper, each piece boasts a satisfyingly crunchy texture that rivals traditional fried chicken. This easy-to-follow recipe is fried to golden-brown excellence in vegetable oil and delivers mouthwatering results in under an hour. Perfect for weeknight dinners or gatherings, this dairy-free fried chicken recipe is sure to please every palate while catering to dietary restrictions.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, boneless and skinless
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying
Instructions
In a medium bowl, combine the unsweetened almond milk and apple cider vinegar to create a dairy-free buttermilk substitute. Let it sit for 5 minutes until thickened slightly.
Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour the almond milk mixture over them. Cover and refrigerate for at least 1 hour or up to overnight for better flavor infusion.
In a separate large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, ground black pepper, salt, ground cayenne pepper, and baking powder.
Remove the chicken from the refrigerator and drain off any excess almond milk mixture, allowing any excess to drip back into the bowl.
Dredge each chicken thigh thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. Transfer to a wire rack and let it sit for about 10 minutes. This resting time helps the coating set and adhere better during frying.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, check the oil by dropping a small piece of flour mixture into it; it should sizzle immediately.
Carefully add the chicken thighs to the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken thighs for about 8-10 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Transfer the fried chicken to a clean wire rack or a paper towel-lined platter to drain any excess oil.
Let the chicken rest for a few minutes before serving to allow juices to redistribute. Serve warm and enjoy!
Nutrition Facts
Calories |
10923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1040.1 g | 1333% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 1.3 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 608 mg | 47% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2505 mg | 53% | |
*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.
