Say goodbye to dairy: enhance your fried chicken with our plant-based recipe

Are you yearning for the crispy, golden-brown delight of fried chicken without the dairy-induced discomfort? Look no further! This dairy-free fried chicken recipe will tantalize your taste buds while keeping your stomach content. Join us on a culinary adventure as we unveil the secrets to achieving the perfect dairy-free fried chicken experience.

Ingredients:

For the Brine:

• 1 gallon water
• 1/2 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon black peppercorns
• 5 bay leaves
• 2 sprigs fresh thyme

For the Coating:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup plant-based milk (such as almond milk, soy milk, or oat milk)
• 1/2 cup water

For Frying:

• Vegetable oil, for frying

Instructions:

1. Prepare the Brine:

In a large container, combine the water, salt, brown sugar, peppercorns, bay leaves, and thyme. Stir until the salt and sugar dissolve. Submerge the chicken pieces in the brine and refrigerate for at least 4 hours, or up to overnight.

2. Remove from Brine and Pat Dry:

After the brining time, remove the chicken from the brine and pat it dry with paper towels. This will help the coating adhere better.

3. Prepare the Coating:

In a large bowl, whisk together the flour, baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. In a separate bowl, combine the plant-based milk and water.

4. Dip the Chicken in the Coating:

Working in batches, dip each chicken piece into the wet mixture, then into the dry mixture. Shake off any excess coating.

5. Fry the Chicken:

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil and fry for 10-12 minutes, or until golden brown and cooked through.

6. Drain and Serve:

Remove the fried chicken from the oil and drain it on paper towels. Serve immediately with your favorite sides.

Tips for Crispy Fried Chicken:

• Use fresh, high-quality chicken.
• Double-coat the chicken for extra crunch.
• Fry the chicken in small batches to avoid overcrowding.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Variations:

• Spicy Fried Chicken: Add a pinch of cayenne pepper or chili powder to the coating mixture.
• Lemon-Herb Fried Chicken: Add a tablespoon of lemon zest and a teaspoon of chopped fresh herbs (such as parsley or cilantro) to the coating mixture.
• Buttermilk Fried Chicken: Replace the plant-based milk with buttermilk for a more traditional flavor.

Popular Questions

Q: Can I use regular flour instead of gluten-free flour?
A: Yes, you can use regular all-purpose flour if you do not have a gluten intolerance.

Q: How long can I store the fried chicken?
A: Store the fried chicken in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze the fried chicken?
A: Yes, you can freeze the fried chicken for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Q: What are some good sides to serve with fried chicken?
A: Classic sides like mashed potatoes, coleslaw, mac and cheese, or cornbread are great options.

Q: Can I use coconut milk instead of plant-based milk?
A: Yes, you can use coconut milk, but it will give the fried chicken a slightly coconutty flavor.