Dairy-Free Pan Fried Chicken
Crispy, flavorful, and completely dairy-free, our Dairy-Free Pan Fried Chicken is a must-try for anyone looking to enjoy comfort food without the dairy. Perfectly seasoned with a blend of garlic powder, onion powder, paprika, and a hint of cayenne for a subtle kick, this recipe ensures every bite bursts with savory goodness. Using a clever dairy-free buttermilk substitute made from unsweetened almond milk and apple cider vinegar, the chicken stays juicy and tender while achieving a beautifully golden and crispy coating thanks to a mix of all-purpose flour and cornstarch. Fried to perfection in olive oil, it's a versatile dish that pairs wonderfully with your favorite sides or works as a delicious filling for sandwiches. Quick and easy, with just 15 minutes of prep time, this recipe is ideal for busy weeknights or indulgent weekend meals. Whether you're dairy-free or simply looking for a new crispy chicken recipe, this one checks all the boxes!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup olive oil
Instructions
In a small bowl, combine almond milk and apple cider vinegar, stirring to create a dairy-free buttermilk substitute. Set aside for 10 minutes to thicken slightly.
In a large bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well blended.
Dip each chicken thigh in the almond milk mixture, ensuring it's completely coated, then dredge it in the flour mixture, pressing it onto the chicken to adhere.
Heat olive oil over medium-high heat in a large skillet. It's important to have enough oil so that at least half of the chicken is submerged when fried.
Once the oil is hot and shimmering, add the chicken thighs to the pan without overcrowding. Fry the chicken in batches if necessary.
Cook each piece for approximately 6-7 minutes on each side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes to lock in the juices.
Serve hot with your choice of sides or as a filling for sandwiches. Enjoy!
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2873 mg | 125% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 0.8 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 524 mg | 40% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1334 mg | 28% | |
*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.
