Dairy-Free Spicy Chicken Tenders
Craving bold flavors without the dairy? These Dairy-Free Spicy Chicken Tenders are the ultimate crowd-pleaser, combining crispy, golden-brown perfection with a fiery kick. Marinated in a zesty, dairy-free buttermilk substitute made from almond milk, apple cider vinegar, and hot sauce, the chicken stays juicy and flavorful. A masterful spice blend of paprika, garlic powder, cayenne, and more enhances every bite, while seasoned breadcrumbs provide an irresistibly crunchy coating. Perfectly fried to golden perfection, these tenders are ready in under an hour and pair wonderfully with dairy-free ranch or spicy mayo for dipping. Ideal for game day, weeknight dinners, or satisfying snack cravings, these gluten-free adaptable tenders are a must-try for anyone seeking a spicy, crispy chicken experience.
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Ingredients
- 500 grams chicken tenders
- 240 ml unsweetened almond milk
- 15 ml apple cider vinegar
- 30 ml hot sauce (dairy-free, like Frank's RedHot)
- 120 grams all-purpose flour
- 60 grams cornstarch
- 5 grams paprika
- 5 grams garlic powder
- 5 grams onion powder
- 2.5 grams cayenne pepper
- 5 grams salt
- 3 grams black pepper
- 150 grams breadcrumbs (dairy-free, seasoned or plain)
- 500 ml vegetable oil (for frying)
Directions
Step 1
In a small mixing bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for 5 minutes to create a dairy-free buttermilk substitute.
Step 2
Add the hot sauce to the buttermilk substitute and stir to combine.
Step 3
Place the chicken tenders in a shallow dish and pour the buttermilk mixture over them. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours for extra flavor.
Step 4
In a medium bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 5
Set up a dredging station: one plate for the flour mixture, one bowl for the marinated chicken, and one plate for the breadcrumbs.
Step 6
Remove each piece of chicken from the marinade, allowing excess liquid to drip off, then dredge in the flour mixture until fully coated. Next, press the chicken into the breadcrumbs, ensuring an even coating. Repeat for all pieces.
Step 7
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 175°C (350°F). You can test the temperature by dropping a small piece of breadcrumb into the oil; it should sizzle immediately.
Step 8
Fry the chicken tenders in batches to avoid overcrowding the pan. Cook each tender for 4-5 minutes on each side, or until golden brown and cooked through, with an internal temperature of 74°C (165°F).
Step 9
Transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil.
Step 10
Serve the dairy-free spicy chicken tenders hot with your favorite dipping sauce, such as dairy-free ranch or spicy mayo.
Nutrition Facts
| Serving size | (1648.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7071.6 |
| Total Fat 598.3g | 0% |
| Saturated Fat 90.7g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 250mg | 0% |
| Sodium 7349.4mg | 0% |
| Total Carbohydrate 341.1g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 14.5g | |
| Protein 133.3g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 684.9mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1988.1mg | 0% |
Source of Calories