Soy-Free Crispy Battered Chicken
Indulge in the irresistible crunch and rich flavor of Soy-Free Crispy Battered Chicken, a recipe that redefines classic fried chicken without the use of soy-based ingredients. Perfectly seasoned and marinated in creamy buttermilk for maximum tenderness, each chicken piece is double-coated in a savory blend of all-purpose flour, cornstarch, garlic powder, paprika, and onion powder, ensuring a golden, crispy exterior with every bite. Fried to perfection in vegetable oil and served with bright lemon wedges for a zesty finishing touch, this dish is a true crowd-pleaser. Ready in just 40 minutes, it's ideal for weeknight family dinners or casual gatherings. Savor homemade comfort food that's soy-free, flavorful, and utterly satisfying!
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 cups vegetable oil
- 1 large egg
- 4 pieces lemon wedges
Instructions
Begin by placing the chicken breast fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.
In a large shallow bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, and onion powder.
In a separate small bowl, beat the egg.
Remove the chicken from the buttermilk, allowing any excess to drip off. Pat each piece with paper towels to remove extra moisture.
Dip each chicken piece into the beaten egg, then dredge thoroughly in the flour mixture, pressing to adhere and ensuring complete coverage.
Heat the vegetable oil in a large heavy-bottomed skillet or fryer over medium-high heat until it reaches 350°F (175°C).
Carefully place the breaded chicken pieces into the hot oil. Fry them in batches if necessary, to prevent overcrowding, which can lead to uneven cooking. Fry the chicken for approximately 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Using a slotted spoon or tongs, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
5798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.0 g | 595% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 271.2 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 3592 mg | 156% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 13.4 g | ||
| Protein | 248.9 g | 498% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 426 mg | 33% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2220 mg | 47% | |
*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.
