This dairy-free KFC fried chicken recipe produced by our very own Chef Jacobs boasts all the same flavor and crunch without any of the dairy. It also doubles as a kosher KFC chicken recipe. And if you love this idea, check out our honey bourbon barbecue chicken recipe.

For those of you who crave a good southern fried chicken and prefer to keep dairy out of your fried chicken-loving life, this recipe is a perfect alternative to making it like they do down south with a twist.

If you have seen southern fried chicken prepared even on TV know that the recipe usually starts off with a buttermilk marinade, (if you’re wondering why, this explains it).

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So what does one do if lactose intolerant or doesn’t mix milk and chicken together? It’s a stop, drop, and roll yourself into this Dairy-Free KFC Fried Chicken Recipe kind of scenario. Swapping out the buttermilk for a combo of soy milk and vinegar (to give the same texture, color, and tenderizing qualities).

As an actual chef who is unable to eat dairy with my chicken, this recipe is held super close to my heart.

Without further adieu, here is my dairy-free KFC fried chicken recipe:

Ingredients and supplies:

1 cast iron frying pan or deep pot for deep frying
1 chicken cut into 6-8 pieces
3 cups of soy milk
3 tbls of white distilled vinegar
1 bottle of oil for deep frying either peanut oil or canola
4 cups of white flour
3 tsp seasoned salt
1 tsp cayenne pepper (if you like it hot, but not necessary)
1 1\2 tbsp garlic powder
1 tsp black pepper
1 tsp ground mustard powder
1 tsp celery salt

Directions:

Combine the soy milk and vinegar together. Once it becomes lumpy coat the chicken and let marinate at least 1 hour. Don’t let the lumps bother you.
Combine the flour with all the seasoning and blend well in a bowl.
10 minutes before you take out the chicken to fry fill your pan a little more than half way with oil and start letting the oil get hot.
Take out the chicken and really coat the chicken with the seasoned flour. Every nook and cranny of the chicken should be covered with the seasoned flour.
When the oil reaches 350 degrees F, place the chicken in the pan skin side down and let it rip. Each piece of chicken has a different cooking time, the breast of the chicken cooks faster than the dark meat so it should be cooked separately.
Deep fry it on both sides until golden brown.
Let it cool down on the cooling rack and let the excess oil drip away. VOILA!

Gear you’ll need

A good cast iron skillet or other frying pan
A wire cooling rack (we love this 2-pack of wire cooling racks under $7 with free shipping) lined with paper towels

I love eating my Fried chicken with hot sauce accompanied by a cool side of potato salad or cold pasta salad that cools down my palette.

If you have leftovers (which would surprise me, because this recipe inspires binge eating), just pop them in a resealable freezer bag and free them till the next time you’re hungry.

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Preheat an oven to 375 degrees and throw them back in on a tray, frozen, till they’re ready to eat again. You’ll be surprised by how crispy they stay.

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