Dairy-Free Crispy Southern Fried Chicken Legs

Get ready to savor the irresistible crunch and bold flavors of Dairy-Free Crispy Southern Fried Chicken Legs! This mouthwatering recipe delivers all the comfort and charm of classic southern fried chicken while being completely dairy-free, thanks to a clever almond milk and apple cider vinegar "buttermilk" substitute. Each juicy chicken leg is coated in a perfectly seasoned blend of flour, cornstarch, and spices like paprika, garlic powder, and cayenne for that signature golden-brown crust. Fried to crispy perfection in hot oil, these chicken legs boast a crisp exterior that locks in tender, flavorful meat. Ideal for family dinners, picnics, or game-day spreads, this recipe is a must-try for fried chicken lovers looking for a dairy-free twist. Serve them piping hot with your favorite sides, like cornbread or coleslaw, for a truly southern-inspired feast!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 pieces chicken legs
• 2 cups unsweetened almond milk
• 2 tablespoons apple cider vinegar
• 2 cups all-purpose flour
• 0.5 cup cornstarch
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 cups vegetable oil

Directions

Step 1

In a large mixing bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and set aside for 5 minutes to create a dairy-free buttermilk substitute.

Step 2

Rinse the chicken legs under cold water and pat them dry with paper towels.

Step 3

In a separate large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and black pepper. Mix well to create your seasoned flour.

Step 4

Dip each chicken leg into the dairy-free buttermilk, ensuring it is completely coated, then dredge it in the seasoned flour mixture. Press the flour mixture onto the chicken to ensure a thorough coating. Repeat for all chicken legs and set aside on a plate.

Step 5

In a large deep pan or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to check the temperature.

Step 6

Carefully place 2-3 chicken legs into the hot oil, being sure not to overcrowd the pot. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and crispy. The internal temperature should reach 165°F (73°C).

Step 7

Remove the fried chicken legs from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken legs.

Step 8

Allow the chicken to rest for a few minutes before serving hot.

Nutrition Facts

Serving size	(2618.3g)

Amount per serving	% Daily Value*
Calories	9560.9

Total Fat 924.9g	0%
Saturated Fat 142.7g	0%
Polyunsaturated Fat 538.9g
Cholesterol 680.2mg	0%
Sodium 4520.5mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 12.8g	0%
Total Sugars 1.7g
Protein 156.5g	0%

Vitamin D 175.7IU	0%
Calcium 1017.8mg	0%
Iron 23.1mg	0%
Potassium 2134.6mg	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: 84.3%

Protein: 6.3%

Carbs: 9.4%