Dairy-Free Crispy Fried Chicken Fillets
Upgrade your comfort food game with these irresistibly crunchy Dairy-Free Crispy Fried Chicken Fillets! Perfectly golden on the outside and tender on the inside, these chicken fillets are marinated in a tangy homemade dairy-free buttermilk, made with almond milk and lemon juice, to keep them juicy and flavorful. The gluten-coated exterior, with a blend of paprika, garlic powder, and a touch of cayenne for subtle heat, delivers an unbeatable crunch thanks to a three-step breading process. Fried to perfection in hot oil, these fillets offer all the indulgence of traditional fried chicken without any dairy. Serve them piping hot with your favorite dipping sauces, or pair them with a fresh salad or crispy fries for a mouthwatering meal. This crowd-pleasing recipe is easy to prepare and ready in just 40 minutes, making it ideal for weeknight dinners or casual gatherings. Whether you're dairy-free or simply craving a delicious fried chicken recipe, this dish promises to wow every time! Keywords: Dairy-Free Fried Chicken, Crispy Chicken Fillets, Fried Chicken Without Dairy.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 240 milliliters almond milk or other dairy-free milk
- 15 milliliters lemon juice
- 240 grams all-purpose flour
- 60 grams cornstarch
- 10 grams paprika
- 10 grams garlic powder
- 5 grams onion powder
- 2 grams cayenne pepper
- 10 grams salt
- 5 grams black pepper
- 120 grams dairy-free breadcrumbs
- 500 milliliters oil for frying
Directions
Step 1
Start by cutting each chicken breast horizontally to create two thinner fillets, leading to a total of 8 pieces.
Step 2
In a bowl, combine the dairy-free milk and lemon juice. Stir to combine and set aside for 10 minutes to curdle; this mixture will act as your dairy-free buttermilk.
Step 3
In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
Step 4
Dip each chicken fillet into the dairy-free buttermilk mixture, ensuring they are fully coated.
Step 5
Roll each fillet in the flour mixture, pressing down to adhere the coating.
Step 6
Dip the floured chicken back into the dairy-free buttermilk and then roll it into the breadcrumbs, ensuring even coverage.
Step 7
Heat the oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Step 8
Carefully add the chicken fillets to the hot oil, frying in batches if necessary to avoid overcrowding the pan.
Step 9
Fry each fillet for about 4-5 minutes on each side until golden brown and crispy, ensuring the internal temperature reaches 165°F (74°C).
Step 10
Remove the chicken from the oil and drain on paper towels to remove any excess oil.
Step 11
Let the chicken rest for a few minutes before serving hot, as desired, with your choice of dipping sauces or sides.
Nutrition Facts
| Serving size | (1916.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7109.4 |
| Total Fat 538.2g | 0% |
| Saturated Fat 80.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 591.6mg | 0% |
| Sodium 5450.2mg | 0% |
| Total Carbohydrate 349.0g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 10.4g | |
| Protein 258.1g | 0% |
| Vitamin D 108.4IU | 0% |
| Calcium 731.4mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 2717.3mg | 0% |
Source of Calories