Dairy-Free Pan Fried Chicken
Crispy, golden perfection is yours to savor with this easy and flavor-packed Dairy-Free Pan Fried Chicken recipe. Crafted without traditional buttermilk, this dish uses a dairy-free almond milk and apple cider vinegar mixture to create a tenderizing marinade that locks in juiciness. Coated in a perfectly seasoned blend of flour, cornstarch, and bold spices like paprika and cayenne, each bite delivers a satisfying crunch with a hint of heat. Pan-fried in olive oil for a gorgeous crust, it’s an ideal choice for those seeking a dairy-free comfort food classic. Whether served alongside hearty sides or as the star of a sandwich, this quick and versatile recipe comes together in just 45 minutes, making it perfect for weeknight dinners or casual gatherings.
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Ingredients
- 4 pieces chicken thighs, boneless and skinless
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup olive oil
Directions
Step 1
In a small bowl, combine almond milk and apple cider vinegar, stirring to create a dairy-free buttermilk substitute. Set aside for 10 minutes to thicken slightly.
Step 2
In a large bowl, mix the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper until well blended.
Step 3
Dip each chicken thigh in the almond milk mixture, ensuring it's completely coated, then dredge it in the flour mixture, pressing it onto the chicken to adhere.
Step 4
Heat olive oil over medium-high heat in a large skillet. It's important to have enough oil so that at least half of the chicken is submerged when fried.
Step 5
Once the oil is hot and shimmering, add the chicken thighs to the pan without overcrowding. Fry the chicken in batches if necessary.
Step 6
Cook each piece for approximately 6-7 minutes on each side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Step 7
Transfer the fried chicken to a plate lined with paper towels to drain excess oil. Let it rest for a few minutes to lock in the juices.
Step 8
Serve hot with your choice of sides or as a filling for sandwiches. Enjoy!
Nutrition Facts
| Serving size | (939.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2478.9 |
| Total Fat 160.9g | 0% |
| Saturated Fat 30.0g | 0% |
| Polyunsaturated Fat 11.3g | |
| Cholesterol 500mg | 0% |
| Sodium 2873.0mg | 0% |
| Total Carbohydrate 129.6g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 0.8g | |
| Protein 119.4g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 524.2mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1334.3mg | 0% |
Source of Calories