Soy-Free Crispy Chicken
Indulge in the ultimate comfort food with this Soy-Free Crispy Chicken recipe, perfect for those seeking a golden, crunchy, and flavorful dish without soy-based ingredients. Tender, marinated chicken thighs are coated in a seasoned buttermilk mixture and double-breaded with a blend of flour, cornstarch, and cayenne pepper, delivering an irresistibly crispy texture. Fried to perfection in soy-free oil, each bite bursts with smoky paprika and garlicky goodness, balanced by a subtle kick of cayenne. Easy to prepare in just under an hour and ideal for family dinners or gatherings, this homemade fried chicken pairs beautifully with your favorite dipping sauces or hearty sides. Whether you’re looking for a soy-free option or simply craving classic fried chicken done right, this recipe is sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, boneless and skinless
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 0.5 teaspoon ground cayenne pepper
- 2 large eggs
- 3 tablespoons water
- 4 cups canola oil or any soy-free oil for frying
Instructions
In a large bowl, combine the buttermilk, garlic powder, paprika, onion powder, salt, and black pepper.
Add the chicken thighs to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and marinate for at least 1 hour in the refrigerator, or overnight for better flavor.
In another bowl, whisk together the flour, cornstarch, baking powder, and cayenne pepper.
In a separate shallow dish, beat the eggs together with the water to create the egg wash.
Remove the chicken thighs from the buttermilk marinade, allowing any excess to drip off, then dip each piece into the flour mixture, coating it completely.
Dip each flour-coated chicken thigh into the egg wash, allowing any excess to drip off, then return it to the flour mixture for a second coating.
Heat the oil in a large, deep skillet or a heavy pot over medium-high heat until it reaches 350°F (175°C).
Carefully fry the chicken in batches, ensuring not to overcrowd the pan, for about 5-7 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
Remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.
Serve the crispy chicken hot, accompanied by your choice of side dishes or dipping sauces.
Nutrition Facts
Calories |
11165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1054.7 g | 1352% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1399 mg | 466% | |
| Sodium | 3924 mg | 171% | |
| Total Carbohydrate | 187.9 g | 68% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.0 g | ||
| Protein | 248.4 g | 497% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 494 mg | 38% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2708 mg | 58% | |
*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.
