Soy-Free Crispy Fried Chicken Fillets
Indulge in the ultimate comfort food with these Soy-Free Crispy Fried Chicken Fillets, crafted to deliver irresistible crunch and juicy tenderness in every bite. Perfectly seasoned with a flavorful blend of paprika, garlic powder, and black pepper, these golden-brown chicken fillets are coated in a unique flour-cornstarch mixture for maximum crispiness. A buttermilk and egg marinade ensures the meat stays moist and flavorful, while the quick frying method locks in the juiciness and creates a delectable crust. Ideal for those seeking soy-free alternatives, this easy-to-follow recipe comes together in under an hour, making it perfect for weeknight dinners or casual gatherings. Serve with a squeeze of fresh lemon for a delightful burst of zest and pair with your favorite sides for a truly satisfying meal.
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Recipe Information
Ingredients
- 4 fillets Chicken breasts
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Buttermilk
- 2 Eggs
- 2 cups Vegetable oil
- 1 Lemon wedges
Instructions
Begin by flattening the chicken fillets to an even thickness using a meat mallet. This ensures even cooking.
In a medium bowl, mix together the buttermilk and eggs. Whisk until well combined.
In another large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika. Stir well to mix the seasonings evenly throughout the flour mixture.
Dip each chicken fillet into the buttermilk mixture, allowing excess to drip off, then coat it thoroughly in the flour mixture. Make sure each fillet is fully covered.
Place the coated fillets on a tray and let them rest for about 10 minutes. This helps the coating stick well to the chicken.
Meanwhile, pour vegetable oil into a large frying pan, deep enough for frying, and heat on medium-high until the oil reaches about 350°F (175°C).
Carefully add the chicken fillets to the hot oil, being cautious not to overcrowd the pan. Depending on the size of your frying pan, you may need to do this in batches.
Fry the chicken fillets for about 7–8 minutes on each side, or until they are golden brown and the internal temperature reaches 165°F (74°C).
Remove the cooked fillets and place them on a wire rack over a baking sheet to drain excess oil. Let them rest for a few minutes to maintain their crispiness.
Serve the crispy fried chicken fillets with lemon wedges on the side for a refreshing zest.
Nutrition Facts
Calories |
5821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.7 g | 593% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 4905 mg | 213% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 13.1 g | ||
| Protein | 253.7 g | 507% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 448 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 775 mg | 16% | |
*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.
