Dairy-Free Spicy Chicken Tenders
Craving crispy, golden chicken with a kick, but need to skip the dairy? These Dairy-Free Spicy Chicken Tenders deliver all the flavor without compromise! Perfectly seasoned with a blend of paprika, garlic, onion powder, and a hint of cayenne, these chicken tenders are marinated in a tangy, dairy-free buttermilk made with almond milk and apple cider vinegar, then coated in a crispy breadcrumb crust. Fried to perfection in just minutes, they’re juicy on the inside and wonderfully crunchy on the outside. Whether served as a family dinner or a game-day snack, these tenders pair beautifully with your favorite dairy-free dipping sauces, like ranch or spicy mayo. Easy to make and packed with bold flavors, this recipe is a must-try for anyone looking to spice up their chicken game!
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Recipe Information
Ingredients
- 500 grams chicken tenders
- 240 ml unsweetened almond milk
- 15 ml apple cider vinegar
- 30 ml hot sauce (dairy-free, like Frank's RedHot)
- 120 grams all-purpose flour
- 60 grams cornstarch
- 5 grams paprika
- 5 grams garlic powder
- 5 grams onion powder
- 2.5 grams cayenne pepper
- 5 grams salt
- 3 grams black pepper
- 150 grams breadcrumbs (dairy-free, seasoned or plain)
- 500 ml vegetable oil (for frying)
Instructions
In a small mixing bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a dairy-free buttermilk substitute.
Add the hot sauce to the buttermilk substitute and stir to combine.
Place the chicken tenders in a shallow dish and pour the buttermilk mixture over them. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours for extra flavor.
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Set up a dredging station: one plate for the flour mixture, one bowl for the marinated chicken, and one plate for the breadcrumbs.
Remove each piece of chicken from the marinade, allowing excess liquid to drip off, then dredge in the flour mixture until fully coated. Next, press the chicken into the breadcrumbs, ensuring an even coating. Repeat for all pieces.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 175°C (350°F). You can test the temperature by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.
Fry the chicken tenders in batches to avoid overcrowding the pan. Cook each tender for 4-5 minutes on each side, or until golden brown and cooked through, with an internal temperature of 74°C (165°F).
Transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil.
Serve the dairy-free spicy chicken tenders hot with your favorite dipping sauce, such as dairy-free ranch or spicy mayo.
Nutrition Facts
Calories |
7072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 598.3 g | 767% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 7349 mg | 320% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 14.5 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 685 mg | 53% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1988 mg | 42% | |
*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.
