Soy-Free Boneless Fried Chicken
Indulge in the ultimate comfort food with this Soy-Free Boneless Fried Chicken recipe—perfect for those looking to skip soy without compromising on flavor or crispy goodness. Tender, marinated chicken thighs are soaked in a tangy buttermilk and lemon juice blend, ensuring juicy and flavorful bites in every piece. Coated in a seasoned flour mixture with paprika, garlic powder, and a hint of cayenne for a subtle kick, these fried chicken morsels achieve a perfectly golden, crunchy exterior that contrasts beautifully with the moist interior. Quick and easy to prepare, this recipe is ideal for family dinners, game day feasts, or casual gatherings. Serve it hot with your favorite dipping sauce and sides like mashed potatoes or coleslaw for a crowd-pleasing meal. Whether you're avoiding soy for dietary reasons or simply seeking a new fried chicken recipe, this dish will become a trusted favorite in your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 0.5 cups cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups vegetable oil
Instructions
Begin by trimming any excess fat off the chicken thighs and cutting them into even-sized pieces for uniform cooking.
In a large mixing bowl, combine the buttermilk and lemon juice to make a marinade. Submerge the chicken pieces in the marinade. Cover and refrigerate for at least 1 hour or up to 12 hours for more tender chicken.
In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry dredge.
Remove the chicken from the refrigerator. Working one piece at a time, remove it from the buttermilk marinade, let the excess drip off, and dredge it thoroughly in the flour mixture. Ensure that each piece is well-coated with the dry mixture.
In a large cast-iron skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain the temperature.
Gently place the dredged chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry the chicken for about 4 to 5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy.
Use a slotted spoon to carefully transfer the fried chicken pieces to a wire rack set over a baking sheet to drain any excess oil.
Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature at 350°F (175°C).
Let the chicken rest for a few minutes before serving to ensure it stays juicy.
Serve hot with your favorite sides and enjoy.
Nutrition Facts
Calories |
10452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 956.0 g | 1226% | |
| Saturated Fat | 156.6 g | 783% | |
| Polyunsaturated Fat | 538.6 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 256.4 g | 93% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.1 g | ||
| Protein | 280.1 g | 560% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 784 mg | 60% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3469 mg | 74% | |
*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.
