Soy-Free Chicken Fried Chicken
Experience the ultimate comfort food with this Soy-Free Chicken Fried Chicken recipe, a perfect blend of crispy golden coating and tender, juicy chicken. Marinated in tangy buttermilk enhanced with lemon juice, the chicken is coated in a flavorful mix of flour, cornstarch, and smoky spices like paprika and garlic powder, ensuring every bite bursts with bold, satisfying taste. Free from soy-based oils, this recipe uses canola or sunflower oil for frying, making it ideal for those with dietary restrictions. Quick to prepare yet packed with hearty flavors, it's a true crowd-pleaser for weeknight dinners or special gatherings. Serve this deliciously crunchy fried chicken alongside classic sides like mashed potatoes or coleslaw for a meal that's as comforting as it is irresistible. Keywords: soy-free, chicken fried chicken, crispy coating, comfort food recipe, dairy marinade, buttermilk fried chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Buttermilk
- 1 tablespoon Lemon juice
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 cup Milk
- 2 units Large eggs
- 3 cups Vegetable oil (soy-free, such as canola or sunflower)
Instructions
In a large bowl, combine the 2 cups of buttermilk and 1 tablespoon of lemon juice. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a medium bowl, whisk together the 2 cups of all-purpose flour, 0.5 cup of cornstarch, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon of smoked paprika.
In a separate bowl, beat the 2 large eggs with 1 cup of milk.
Remove the chicken from the buttermilk marinade and let excess buttermilk drip off. Dip each piece of chicken in the flour mixture, then into the egg mixture, and again in the flour mixture, pressing the flour onto the chicken to adhere well.
Heat 3 cups of oil in a large heavy skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated chicken pieces into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook the chicken for about 10-12 minutes on each side, or until golden brown and the internal temperature reads 165°F (74°C) on a meat thermometer.
Transfer the fried chicken to a wire rack to drain excess oil. Rest for a few minutes, then serve hot.
Nutrition Facts
Calories |
8834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 769.7 g | 987% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 5992 mg | 261% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 37.4 g | ||
| Protein | 276.3 g | 553% | |
| Vitamin D | 11.0 mcg | 55% | |
| Calcium | 1060 mg | 82% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1685 mg | 36% | |
*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.
