Dairy-Free Classic Deep Fried Chicken

Crispy, golden, and packed with flavor, this Dairy-Free Classic Deep Fried Chicken is the ultimate comfort food, reimagined for those avoiding dairy. Marinated in a homemade dairy-free buttermilk made with almond or soy milk and apple cider vinegar, the chicken is infused with tangy tenderness before being coated in a perfectly seasoned flour-cornstarch blend that locks in crunch with every bite. This recipe not only skips the dairy but also substitutes traditional eggs with a non-dairy alternative, making it ideal for a variety of dietary needs without sacrificing taste or texture. Fried to perfection in vegetable oil, each piece boasts a bold, spicy kick from paprika and cayenne pepper while staying juicy on the inside. Whether served as a family dinner centerpiece or a game day favorite, this fried chicken is crispy, craveable, and completely dairy-free!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces Chicken pieces
• 2 cups Non-dairy milk (such as almond or soy milk)
• 2 tablespoons Apple cider vinegar
• 2 cups All-purpose flour
• 1 cup Cornstarch
• 1 tablespoon Baking powder
• 2 teaspoons Salt
• 2 teaspoons Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 teaspoons Paprika
• 0.5 teaspoon Cayenne pepper
• 2 equivalent eggs Non-dairy eggs (commercial egg substitute)
• 4 cups Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, whisk together the non-dairy milk and apple cider vinegar to make a dairy-free buttermilk. Let it sit for about 5 minutes to thicken slightly.

Step 2

Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Step 3

In another large bowl, combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Step 4

Prepare the non-dairy egg substitute as per package instructions in a small bowl.

Step 5

Prepare your frying station: In a deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature.

Step 6

Remove the chicken pieces from the buttermilk one at a time, allowing excess liquid to drip off. Dip each piece into the non-dairy egg substitute, then dredge in the flour mixture, pressing to adhere the coating.

Step 7

Carefully place coated chicken pieces into the hot oil, frying in batches. Do not overcrowd the pot to ensure even cooking.

Step 8

Fry the chicken for about 10-12 minutes per batch, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (75°C).

Step 9

Remove the chicken from the oil and let drain on a wire rack or a paper towel-lined plate.

Step 10

Serve hot and enjoy your flavorful, crispy dairy-free fried chicken.

Nutrition Facts

Serving size	(3093.2g)

Amount per serving	% Daily Value*
Calories	12330.0

Total Fat 1118.5g	0%
Saturated Fat 181.7g	0%
Polyunsaturated Fat g
Cholesterol 1056mg	0%
Sodium 7551.3mg	0%
Total Carbohydrate 276.3g	0%
Dietary Fiber 12.8g	0%
Total Sugars 15.3g
Protein 362.9g	0%

Vitamin D 200.0IU	0%
Calcium 834.3mg	0%
Iron 30.3mg	0%
Potassium 3829.7mg	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: 79.7%

Protein: 11.5%

Carbs: 8.8%