Soy-Free Crunchy Chicken
Indulge in the irresistible crunch and savory flavor of this Soy-Free Crunchy Chicken recipe, perfect for a delicious dinner or a crowd-pleasing appetizer. This dish is made with tender chicken breasts marinated in tangy buttermilk, then coated in a flavorful combination of seasoned flour, crispy breadcrumbs, and aromatic spices like garlic powder, paprika, and dried herbs. The double-dip breading process ensures each piece is perfectly crisp, while the soy-free ingredients make it a great option for those with dietary restrictions. Deep-fried to golden-brown perfection, this chicken is juicy on the inside, crunchy on the outside, and ready in just 40 minutes of prep and cooking time. Pair it with your favorite dipping sauces or serve alongside classic sides for a meal everyone will love. Whether you're cooking for family, friends, or just yourself, this gluten-free and soy-free option is sure to become a new favorite! Keywords: soy-free, crunchy chicken, fried chicken recipe, easy chicken recipe, family dinner ideas, crispy chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 240 milliliters Buttermilk
- 120 grams All-purpose flour
- 60 grams Cornstarch
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 2 large Eggs
- 120 grams Breadcrumbs
- 500 milliliters Oil for frying
Instructions
Cut the chicken breasts into strips approximately 1 inch wide.
In a large bowl, pour the buttermilk over the chicken strips, making sure they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
In a separate bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, oregano, and thyme. Mix well.
Beat the eggs in a shallow dish until fully blended.
Place the breadcrumbs in another shallow dish.
Remove the chicken from the buttermilk, allowing any excess to drip off, and dip each strip into the flour mixture to coat.
Dip the floured chicken strip into the egg wash, ensuring it is coated completely.
Finally, press the chicken strip into the breadcrumbs until fully coated and place on a clean plate.
Heat the oil in a large, deep skillet over medium-high heat until it's hot enough for frying, about 350°F (175°C).
Carefully add the chicken strips in batches to avoid overcrowding, frying each batch for about 3-4 minutes on each side until golden brown and fully cooked through.
Remove the chicken strips from the oil and drain on a paper towel-lined plate.
Serve hot with your choice of dipping sauces or sides.
Nutrition Facts
Calories |
6890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 550.8 g | 706% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 971 mg | 324% | |
| Sodium | 5212 mg | 227% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 21.6 g | ||
| Protein | 265.2 g | 530% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 521 mg | 40% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 742 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.
