Dairy-Free Homemade KFC Style Chicken Leg
Craving that iconic KFC crunch but need a dairy-free twist? These Dairy-Free Homemade KFC Style Chicken Legs deliver all the crispy, flavorful goodness without the use of dairy, making them perfect for those with dietary restrictions. Featuring a zesty homemade buttermilk substitute made with almond milk and apple cider vinegar, these chicken legs are marinated for tender, juicy perfection. The coating blends all-purpose flour, cornstarch, and a medley of bold spices like smoked paprika, cayenne pepper, and garlic powder for an irresistibly crispy crust. Fried to golden brown glory, they are crunchy on the outside, succulent on the inside, and packed with spice in every bite. Perfect for family dinners, game nights, or anytime you’re craving comfort food with a crispy kick!
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Recipe Information
Ingredients
- 6 pieces chicken legs
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp ground white pepper
- 1 tsp ground black pepper
- 1 tsp cayenne pepper
- 1 tsp salt
- 2 cups unsweetened almond milk
- 1 tbsp apple cider vinegar
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine the almond milk and apple cider vinegar. Stir well and let it sit for 5 minutes to create a dairy-free buttermilk substitute.
Add the chicken legs to the bowl and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, but up to 4 hours for better flavor absorption.
In another large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, ground white pepper, ground black pepper, cayenne pepper, and salt.
Heat the vegetable oil in a large, deep frying pan or Dutch oven over medium heat until it reaches 350°F (175°C).
Remove the chicken legs from the buttermilk mixture, allowing the excess to drip off. Dredge each piece into the flour mixture, pressing the flour into the chicken to create a thick coating.
Carefully place the coated chicken legs into the hot oil, frying them in batches to avoid overcrowding. Cook each batch for 10-12 minutes, turning occasionally with tongs, until golden brown and cooked through (internal temperature should reach 165°F).
Remove the chicken legs from the oil and place them on a wire rack set over a baking sheet to drain off excess oil.
Serve hot and enjoy your crispy, dairy-free KFC style chicken legs!
Nutrition Facts
Calories |
10531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1035.1 g | 1327% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3346 mg | 145% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 1.7 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1095 mg | 84% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2234 mg | 48% | |
*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.
