Soy-Free Crispy Chicken Sticks
Say goodbye to store-bought snacks and hello to homemade perfection with these Soy-Free Crispy Chicken Sticks! Featuring tender strips of marinated chicken breast coated in a flavorful blend of smoked paprika, garlic powder, and panko breadcrumbs, this recipe delivers mouthwatering crunch without any soy-based ingredients. Perfectly marinated in a tangy buttermilk and lemon juice mixture, these crispy delights are fried to golden perfection in olive oil, giving them a rich, satisfying texture. Ready in under an hour and ideal for dipping, this kid-friendly finger food is a crowd-pleaser for parties, game days, or quick weeknight dinners. Indulge in these irresistibly crispy chicken sticks while exploring a soy-free alternative your family will love!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 egg
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 0.5 cup olive oil
Instructions
Rinse and pat dry the chicken breasts. Cut them into thin strips, approximately 1 inch wide.
In a large bowl, combine buttermilk and lemon juice, stirring to create a slightly thickened mixture.
Add the chicken strips to the buttermilk mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 1 hour. If you're short on time, a 30-minute soak will still work.
In a shallow dish, combine flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
In another bowl, crack the egg and beat it lightly.
Prepare breadcrumbs in an additional shallow dish.
Remove the chicken from the buttermilk marinade, allowing excess to drip off.
Dredge each chicken strip first in the flour mixture, then in the egg, and finally coat with breadcrumbs. Ensure each piece is completely covered at each step.
In a large skillet, heat olive oil over medium-high heat.
Once the oil is hot, carefully add the chicken strips in batches, avoiding overcrowding. Fry until golden brown and crispy, about 3-4 minutes per side.
Transfer cooked chicken sticks to a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce or a simple lemon wedge.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.9 g | ||
| Protein | 180.0 g | 360% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1934 mg | 41% | |
*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.
