Dairy-Free Crispy Fried Chicken Thighs
Get ready to elevate your fried chicken game with these Dairy-Free Crispy Fried Chicken Thighs! Perfectly juicy on the inside and irresistibly golden and crunchy on the outside, this recipe is a dream for those seeking a dairy-free twist on a classic comfort food. A homemade almond milk "buttermilk" marinade tenderizes the chicken while a flavorful coating of all-purpose flour, cornstarch, and bold seasonings like paprika, garlic powder, and cayenne ensures a crispy, savory crust with just the right amount of spice. The key to perfection lies in the resting time before frying, ensuring the coating adheres beautifully, and frying each batch to golden-brown perfection. Whether served as a centerpiece or paired with your favorite sides, these fried chicken thighs are a crowd-pleasing delight that no one will guess is dairy-free!
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Ingredients
- 8 pieces chicken thighs, boneless and skinless
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon baking powder
- 4 cups vegetable oil, for frying
Directions
Step 1
In a medium bowl, combine the unsweetened almond milk and apple cider vinegar to create a dairy-free buttermilk substitute. Let it sit for 5 minutes until thickened slightly.
Step 2
Pat the chicken thighs dry with paper towels. Place them in a large bowl and pour the almond milk mixture over them. Cover and refrigerate for at least 1 hour or up to overnight for better flavor infusion.
Step 3
In a separate large bowl, mix together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, ground black pepper, salt, ground cayenne pepper, and baking powder.
Step 4
Remove the chicken from the refrigerator and drain off any excess almond milk mixture, allowing any excess to drip back into the bowl.
Step 5
Dredge each chicken thigh thoroughly in the flour mixture, pressing gently to ensure the coating adheres well. Transfer to a wire rack and let it sit for about 10 minutes. This resting time helps the coating set and adhere better during frying.
Step 6
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, check the oil by dropping a small piece of flour mixture into it; it should sizzle immediately.
Step 7
Carefully add the chicken thighs to the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Step 8
Fry the chicken thighs for about 8-10 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 165°F (75°C).
Step 9
Transfer the fried chicken to a clean wire rack or a paper towel-lined platter to drain any excess oil.
Step 10
Let the chicken rest for a few minutes before serving to allow juices to redistribute. Serve warm and enjoy!
Nutrition Facts
| Serving size | (2254.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10922.8 |
| Total Fat 1040.1g | 0% |
| Saturated Fat 157.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 1000mg | 0% |
| Sodium 6038.9mg | 0% |
| Total Carbohydrate 184.0g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 1.3g | |
| Protein 231.1g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 607.7mg | 0% |
| Iron 20.0mg | 0% |
| Potassium 2504.8mg | 0% |
Source of Calories