Soy-Free Crispy Battered Chicken
Indulge in the ultimate crunch with this Soy-Free Crispy Battered Chicken recipe, a perfect choice for those seeking allergy-friendly comfort food without sacrificing flavor. Marinated in tangy buttermilk, the chicken breast fillets are tenderized to perfection before being coated in a delightfully seasoned flour mixture infused with garlic powder, paprika, and onion powder. The addition of cornstarch and baking powder ensures an irresistibly light and crispy texture. Fried to golden brown perfection, each bite delivers a satisfying crunch while remaining juicy and flavorful on the inside. With just 20 minutes of prep time and 20 minutes of cooking, this easy-to-make dish is ideal for a quick family meal or a party favorite. Serve it hot with zesty lemon wedges for an extra burst of freshness. Whether you're avoiding soy or simply craving classic fried chicken, this recipe will have everyone reaching for seconds!
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Ingredients
- 4 pieces chicken breast fillets
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 cups vegetable oil
- 1 large egg
- 4 pieces lemon wedges
Directions
Step 1
Begin by placing the chicken breast fillets in a shallow dish and pour the buttermilk over them. Let them marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.
Step 2
In a large shallow bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, and onion powder.
Step 3
In a separate small bowl, beat the egg.
Step 4
Remove the chicken from the buttermilk, allowing any excess to drip off. Pat each piece with paper towels to remove extra moisture.
Step 5
Dip each chicken piece into the beaten egg, then dredge thoroughly in the flour mixture, pressing to adhere and ensuring complete coverage.
Step 6
Heat the vegetable oil in a large heavy-bottomed skillet or fryer over medium-high heat until it reaches 350°F (175°C).
Step 7
Carefully place the breaded chicken pieces into the hot oil. Fry them in batches if necessary, to prevent overcrowding, which can lead to uneven cooking. Fry the chicken for approximately 5-7 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Step 8
Using a slotted spoon or tongs, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Step 9
Serve immediately with lemon wedges on the side for squeezing over the top before eating.
Nutrition Facts
| Serving size | (1707.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5797.9 |
| Total Fat 464.0g | 0% |
| Saturated Fat 74.3g | 0% |
| Polyunsaturated Fat 271.2g | |
| Cholesterol 803.2mg | 0% |
| Sodium 3591.8mg | 0% |
| Total Carbohydrate 189.1g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 13.4g | |
| Protein 248.9g | 0% |
| Vitamin D 180.6IU | 0% |
| Calcium 426.0mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2219.7mg | 0% |
Source of Calories