Dairy-Free Buttermilk Chicken

Indulge in the crispy, flavorful perfection of Dairy-Free Buttermilk Chicken, a mouthwatering twist on a classic comfort food! This recipe swaps traditional dairy with creamy coconut milk and tangy apple cider vinegar to create a luscious, plant-based buttermilk marinade that's packed with bold spices like paprika, garlic powder, and onion powder. Marinating the chicken thighs enhances tenderness and infuses rich flavor, while a coating of seasoned flour and cornstarch ensures the ultimate crunch. Whether baked to golden-brown perfection or fried for an extra-crispy finish, this versatile dish is perfect for dinner parties, family meals, or game day spreads. Serve with fresh veggies, a crisp salad, or hearty mashed potatoes for a satisfying, dairy-free feast that everyone will love!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs
• 2 cups Coconut milk
• 2 tablespoons Apple cider vinegar
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups All-purpose flour
• 0.5 cups Cornstarch
• 0.25 teaspoon Ground cayenne pepper
• 0 as needed Olive oil

Directions

Step 1

In a large bowl, prepare the dairy-free buttermilk by combining the coconut milk with apple cider vinegar. Stir well and let it sit for about 5 minutes until it thickens slightly.

Step 2

Add the garlic powder, onion powder, paprika, salt, and black pepper to the coconut milk mixture and stir to combine.

Step 3

Rinse and pat dry the chicken thighs. Place them in the bowl with the buttermilk mixture, ensuring each piece is completely covered. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.

Step 4

Preheat your oven to 400°F (200°C) or prepare oil in a deep skillet for frying, ensuring the oil reaches approximately 350°F (175°C).

Step 5

In a shallow dish, combine the flour, cornstarch, a pinch of salt, and ground cayenne pepper.

Step 6

Remove the chicken from the buttermilk marinade, letting the excess drip off, and then dredge each piece in the flour mixture, pressing down firmly to ensure it is well-coated.

Step 7

For baking: Arrange the coated chicken pieces on a baking sheet lined with parchment paper and lightly spray with olive oil. Bake for 30-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C), flipping halfway through.

Step 8

For frying: Carefully place each piece of chicken in the hot oil, cooking in batches if necessary. Fry each side for about 6-8 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.

Step 9

Let the chicken rest for a few minutes before serving. Enjoy your dairy-free buttermilk chicken with your favorite sides.

Nutrition Facts

Serving size	(2037.1g)

Amount per serving	% Daily Value*
Calories	4393.6

Total Fat 235.2g	0%
Saturated Fat 54.8g	0%
Polyunsaturated Fat 9.5g
Cholesterol 1128mg	0%
Sodium 3435.8mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 7.0g	0%
Total Sugars 34.4g
Protein 332.0g	0%

Vitamin D 84IU	0%
Calcium 214.1mg	0%
Iron 21.0mg	0%
Potassium 3641.7mg	0%

*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.

Source of Calories

Fat: 49.2%

Protein: 30.8%

Carbs: 20.0%