Soy-Free Crispy Fried Chicken Fillet
Savor the irresistible crunch of homemade soy-free crispy fried chicken fillets—a perfect choice for those avoiding soy without compromising flavor. Marinated in tangy buttermilk spiked with hot sauce, and coated with a perfectly seasoned flour-cornstarch blend featuring paprika, garlic powder, and a hint of cayenne pepper, these fillets are fried to golden perfection. With an easy-to-follow, double-dredging process, this recipe delivers tender, juicy chicken with a satisfyingly crispy exterior. Ready in just 35 minutes, these fillets make a crowd-pleaser for family dinners, game-day spreads, or weekday comfort meals, and pair beautifully with your favorite dipping sauces or side dishes. Experience homemade fried chicken like never before with this soy-free, flavor-packed recipe!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 240 ml Buttermilk
- 1 tablespoon Hot sauce
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 Eggs
- enough to submerge Vegetable oil (for frying)
Instructions
Flatten the chicken breasts: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet to flatten to about half-inch thickness.
Marinate the chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken breasts to the mixture, ensuring they are fully submerged. Cover and refrigerate for at least one hour or up to overnight for best results.
Prepare the dredging mixture: In a shallow dish, combine the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Prepare the egg mixture: In another shallow dish, beat the eggs until well combined.
Heat the oil: Pour vegetable oil into a large heavy bottomed pan or deep fryer, at least an inch deep, and heat to 350°F (175°C).
Dredge the chicken: Remove a chicken breast from the buttermilk mixture, drench it in the flour mixture, shaking off any excess. Dip it into the beaten eggs and then back into the flour mixture, ensuring a good coat.
Fry the chicken: Carefully place the chicken into the hot oil. Fry for about 7-8 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C).
Drain the chicken: Remove the chicken from the oil and place it on a wire rack over a baking sheet to drain excess oil. This helps keep it crispy.
Serve: Allow the chicken to rest for a few minutes before serving hot with your favorite side dishes.
Nutrition Facts
Calories |
2580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 991 mg | 330% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.4 g | ||
| Protein | 263.6 g | 527% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 483 mg | 37% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2675 mg | 57% | |
*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.
