Dairy-Free KFC Fried Chicken Recipe
All the crunchy, savory KFC fried chicken flavors you love without any of the dairy
Ingredients
- 1 whole chicken cut into 6 to 8 pieces (or 6 to 8 pre-cut chicken pieces like legs or thighs)
- 3 cups unsweetened soy milk
- 3 tbsp white distilled vinegar
- 20 ounces peanut, olive or canola oil (peanut oil gives the most authentic flavor)
- 3 cups white flour
- 3 tsp seasoned salt
- 1 tsp cayenne pepper (or to taste)
- 1.5 tbsp garlic powder
- 1 tsp ground black pepper
- 1 tsp ground mustard seed powder
- 1 tsp celery salt
Instructions
- 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 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!
Notes
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.
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.