Dairy-Free Southern Fried Chicken Burger
Take a bite out of indulgence without the dairy with this irresistible Dairy-Free Southern Fried Chicken Burger! Featuring juicy, marinated chicken thighs coated in a perfectly seasoned crispy crust, this recipe delivers all the crunch and flavor of classic southern fried chicken—without dairy in sight. The homemade buttermilk substitute made from almond milk and apple cider vinegar ensures tender, flavorful chicken, while a bold spice blend guarantees every bite is spiced to perfection. Layered onto soft dairy-free burger buns with crisp lettuce, fresh tomato, tangy pickles, and creamy dairy-free mayonnaise, these burgers are a satisfying crowd-pleaser for both weeknight dinners and weekend gatherings. Easy to make and ready in under an hour, this dairy-free twist on a comfort food favorite is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 240 ml Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Hot sauce
- 180 grams All-purpose flour
- 3 tablespoons Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 ml Vegetable oil (for frying)
- 4 pieces Burger buns (dairy-free)
- 4 pieces Lettuce leaves
- 8 pieces Tomato slices
- 8 slices Pickles (optional)
- 4 tablespoons Dairy-free mayonnaise
Instructions
In a medium bowl, combine the unsweetened almond milk and apple cider vinegar to create a buttermilk substitute. Let it sit for 5 minutes to curdle.
Whisk the hot sauce into the almond milk mixture.
Place the chicken thighs in the buttermilk mixture, cover, and let marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
In a separate shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 175°C (350°F).
Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge it thoroughly in the flour mixture, pressing it tightly to ensure an even coating.
Carefully place the coated chicken into the hot oil, frying each piece for about 6-8 minutes per side, or until golden brown and the internal temperature reaches 75°C (165°F). Fry in batches if necessary to avoid overcrowding.
Remove the fried chicken from the oil and place on a wire rack or paper towel-lined plate to drain any excess oil.
Toast the dairy-free burger buns lightly if desired.
Assemble the burgers by spreading dairy-free mayonnaise on the buns, then layering with lettuce, a piece of fried chicken, tomato slices, and pickles if using.
Top with the remaining bun halves, serve immediately, and enjoy your dairy-free southern fried chicken burgers!
Nutrition Facts
Calories |
7202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 604.7 g | 775% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 7231 mg | 314% | |
| Total Carbohydrate | 337.5 g | 123% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 24.6 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 812 mg | 62% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2552 mg | 54% | |
*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.
