Soy-Free Crispy Chicken

Craving golden, perfectly seasoned fried chicken without the worry of soy? This Soy-Free Crispy Chicken recipe delivers mouthwatering flavor and irresistibly crunchy texture, all while keeping your dietary needs in mind. Made with tender, marinated chicken thighs and a flavorful blend of garlic, paprika, onion powder, and a touch of cayenne, this dish packs a subtle kick in every bite. The double-dredging technique ensures a flawlessly crispy coating, while canola or other soy-free oil creates the ideal frying environment. Whether you’re serving it with creamy mashed potatoes or dipping it into your favorite sauce, this crowd-pleasing recipe is easy to make and perfect for family dinners or special occasions. Safe for soy-sensitive diets and bursting with flavor, this fried chicken is the ultimate comfort food reimagined.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 pieces chicken thighs, boneless and skinless
• 1 cup buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups all-purpose flour
• 0.5 cup cornstarch
• 1 teaspoon baking powder
• 0.5 teaspoon ground cayenne pepper
• 2 large eggs
• 3 tablespoons water
• 4 cups canola oil or any soy-free oil for frying

Directions

Step 1

In a large bowl, combine the buttermilk, garlic powder, paprika, onion powder, salt, and black pepper.

Step 2

Add the chicken thighs to the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and marinate for at least 1 hour in the refrigerator, or overnight for better flavor.

Step 3

In another bowl, whisk together the flour, cornstarch, baking powder, and cayenne pepper.

Step 4

In a separate shallow dish, beat the eggs together with the water to create the egg wash.

Step 5

Remove the chicken thighs from the buttermilk marinade, allowing any excess to drip off, then dip each piece into the flour mixture, coating it completely.

Step 6

Dip each flour-coated chicken thigh into the egg wash, allowing any excess to drip off, then return it to the flour mixture for a second coating.

Step 7

Heat the oil in a large, deep skillet or a heavy pot over medium-high heat until it reaches 350°F (175°C).

Step 8

Carefully fry the chicken in batches, ensuring not to overcrowd the pan, for about 5-7 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).

Step 9

Remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.

Step 10

Serve the crispy chicken hot, accompanied by your choice of side dishes or dipping sauces.

Nutrition Facts

Serving size	(2367.5g)

Amount per serving	% Daily Value*
Calories	11165.0

Total Fat 1054.7g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1398.8mg	0%
Sodium 3924.1mg	0%
Total Carbohydrate 187.9g	0%
Dietary Fiber 7.1g	0%
Total Sugars 13.0g
Protein 248.4g	0%

Vitamin D 208.9IU	0%
Calcium 494.2mg	0%
Iron 18.6mg	0%
Potassium 2708.0mg	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: 84.5%

Protein: 8.8%

Carbs: 6.7%