Soy-Free Boneless Fried Chicken

Satisfy your comfort food cravings with this irresistible Soy-Free Boneless Fried Chicken, a crispy, golden delight that’s perfect for weeknight dinners or special occasions. Featuring tender, marinated chicken thighs infused with tangy buttermilk and lemon juice, this recipe delivers juicy, flavorful bites without the need for soy-based ingredients. The perfectly seasoned coating, made with a blend of all-purpose flour, cornstarch, and bold spices like paprika and cayenne, creates a crunch that’s absolutely addictive. Fried to perfection in a cast-iron skillet, each piece boasts a delicate balance of crispiness and mouthwatering juiciness. Whether paired with creamy mashed potatoes, coleslaw, or your favorite dipping sauce, this soy-free twist on a classic will leave everyone at the table asking for seconds.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 2 cups buttermilk
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 0.5 cups cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 0.5 teaspoons cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 cups vegetable oil

Directions

Step 1

Begin by trimming any excess fat off the chicken thighs and cutting them into even-sized pieces for uniform cooking.

Step 2

In a large mixing bowl, combine the buttermilk and lemon juice to make a marinade. Submerge the chicken pieces in the marinade. Cover and refrigerate for at least 1 hour or up to 12 hours for more tender chicken.

Step 3

In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry dredge.

Step 4

Remove the chicken from the refrigerator. Working one piece at a time, remove it from the buttermilk marinade, let the excess drip off, and dredge it thoroughly in the flour mixture. Ensure that each piece is well-coated with the dry mixture.

Step 5

In a large cast-iron skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to maintain the temperature.

Step 6

Gently place the dredged chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.

Step 7

Fry the chicken for about 4 to 5 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and crispy.

Step 8

Use a slotted spoon to carefully transfer the fried chicken pieces to a wire rack set over a baking sheet to drain any excess oil.

Step 9

Repeat with the remaining chicken pieces, adjusting the heat as necessary to maintain the oil temperature at 350°F (175°C).

Step 10

Let the chicken rest for a few minutes before serving to ensure it stays juicy.

Step 11

Serve hot with your favorite sides and enjoy.

Nutrition Facts

Serving size	(2625.7g)

Amount per serving	% Daily Value*
Calories	10451.9

Total Fat 956.0g	0%
Saturated Fat 156.6g	0%
Polyunsaturated Fat 538.6g
Cholesterol 1187.7mg	0%
Sodium 3694.8mg	0%
Total Carbohydrate 256.4g	0%
Dietary Fiber 12.1g	0%
Total Sugars 26.1g
Protein 280.1g	0%

Vitamin D 317.3IU	0%
Calcium 783.9mg	0%
Iron 22.4mg	0%
Potassium 3469.4mg	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: 80.0%

Protein: 10.4%

Carbs: 9.5%