Dairy-Free Crispy Fried Chicken Cutlets
Crispy on the outside and juicy on the inside, these Dairy-Free Crispy Fried Chicken Cutlets are a game-changer when it comes to comfort food made allergy-friendly. Perfectly seasoned with a blend of paprika, garlic, and onion powders, with a touch of cayenne for a subtle kick, these cutlets are double-dredged in a flour and cornstarch mixture for an irresistibly crunchy coating. A clever almond milk and apple cider vinegar mixture serves as the dairy-free "buttermilk," keeping the chicken tender while adding a slight tang. Pan-fried to golden perfection in vegetable oil, these cutlets are a satisfying main dish that pairs beautifully with salads, veggie sides, or your favorite dipping sauces. Whether you’re following a dairy-free diet or simply exploring new ways to enjoy fried chicken, this recipe delivers all the indulgence you crave with none of the dairy!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 1 tablespoon lemon juice
- 1 cup vegetable oil
Directions
Step 1
Start by preparing the buttermilk substitute: in a small bowl, combine 1 cup of almond milk and 1 tablespoon of apple cider vinegar. Stir and let sit for 5 minutes until it curdles slightly.
Step 2
While the buttermilk substitute is forming, cut each chicken breast horizontally to create two thinner pieces from each breast. Pound them gently to even thickness if needed.
Step 3
In a shallow dish, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
In another shallow bowl, beat the eggs and mix in the lemon juice.
Step 5
Dip each chicken cutlet first into the buttermilk substitute, covering both sides, then dredge it in the flour mixture. Shake off any excess flour, dip it into the egg mixture, and once again into the flour mixture for a double coating. Repeat these steps for all the chicken pieces.
Step 6
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). You can test the heat by dropping a small bit of the flour mixture into the oil; if it sizzles, it's ready.
Step 7
Carefully place the coated chicken cutlets in the hot oil, cooking them in batches to maintain the oil temperature. Fry for 4-5 minutes on each side or until golden brown and fully cooked through.
Step 8
Once cooked, transfer the chicken cutlets to a wire rack or a plate lined with paper towels to drain any excess oil.
Step 9
Serve the crispy fried chicken cutlets hot, perhaps with a side of your favorite dairy-free dipping sauce or salad.
Nutrition Facts
| Serving size | (1461.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3785.6 |
| Total Fat 248.4g | 0% |
| Saturated Fat 40.5g | 0% |
| Polyunsaturated Fat 135.0g | |
| Cholesterol 963.6mg | 0% |
| Sodium 3165.6mg | 0% |
| Total Carbohydrate 147.5g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 18.5g | |
| Protein 243.6g | 0% |
| Vitamin D 167.0IU | 0% |
| Calcium 570.3mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 2293.0mg | 0% |
Source of Calories