Dairy-Free Crispy Southern Fried Chicken Legs
Indulge in the ultimate comfort food with this Dairy-Free Crispy Southern Fried Chicken Legs recipe, perfect for those craving classic Southern flavors without the dairy. Marinated in a tangy almond milk and apple cider vinegar buttermilk substitute, these chicken legs are coated in a boldly seasoned flour mixture featuring paprika, garlic, onion, and a hint of cayenne for the perfect kick. The secret to their irresistible crunch lies in the addition of cornstarch, ensuring a golden-brown, ultra-crispy finish. Fried to perfection and rested on a wire rack to retain their crunch, these chicken legs are juicy on the inside and crispy on the outside. Ideal for weeknight dinners, family feasts, or any occasion calling for a dairy-free twist on a classic Southern dish, these fried chicken legs are sure to impress both kids and adults alike.
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Recipe Information
Ingredients
- 6 pieces chicken legs
- 2 cups unsweetened almond milk
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
Instructions
In a large mixing bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and set aside for 5 minutes to create a dairy-free buttermilk substitute.
Rinse the chicken legs under cold water and pat them dry with paper towels.
In a separate large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Mix well to create your seasoned flour.
Dip each chicken leg into the dairy-free buttermilk, ensuring it is completely coated, then dredge it in the seasoned flour mixture. Press the flour mixture onto the chicken to ensure a thorough coating. Repeat for all chicken legs and set aside on a plate.
In a large deep pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.
Carefully place 2-3 chicken legs into the hot oil, being sure not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (73°C).
Remove the fried chicken legs from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken legs.
Allow the chicken to rest for a few minutes before serving hot.
Nutrition Facts
Calories |
9561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 924.9 g | 1186% | |
| Saturated Fat | 142.7 g | 714% | |
| Polyunsaturated Fat | 538.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4520 mg | 197% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 1.7 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1018 mg | 78% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2135 mg | 45% | |
*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.
