Dairy Free Fried Chicken

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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Dairy Free Fried Chicken

Fried chicken is the perfect picnic food, crisp, delicious and perfect to eat with your fingers.  If you like – pop it in a bun for a great chicken burger!



  • 8 Boned and skinned chicken thighs
  • 1 cup of dairy free milk

  • 1 vegan egg (1 tbsp ground flax with 2 tbsp water or one commercial vegan egg replacement)
  • 1 tsp apple cider vinegar
  • 1 tsp sea salt
  • 2 tbsp smoked paprika
  • 2 tbsp ground black pepper
  • 3 cloves of minced garlic
  • 1/2 tsp cayenne pepper
  • 1 & 1/4 cup plain flour (use GF version if required) *
  • 3/4 cup of corn flour
  • 1 tsp baking powder
  • Sunflower oil (approx 500ml)


  1. Mix the dairy free milk, cider vinegar, salt and vegan egg together.
  2. Mix the paprika, pepper, garlic and cayenne pepper together. Take half the spice mix and add to the milk mixture.
  3. Put the milk into a lidded container and add the chicken. Marinate overnight or for a minimum of four hours.
  4. When you are ready to cook the chicken, mix the flour, corn flour, baking powder and remainder of the spice mix on a large plate. Dip each piece of chicken into the flour, covering completely.  Return the chicken to the left over marinade and then re-dip in the flour mix.
  5. Heat the 500ml of oil in a wok until it reaches about 170c.  Preheat oven to 160c/325F/ gas mark 3.
  6. Gently lower 2/3 thighs into the wok.  The oil will splatter.  Fry for 4 minutes and then gently turn over and fry for another 5 minutes.  Use a meat thermometer to check that they are cooked -74c for thighs or 66c for breasts.
  7. Pop each piece of chicken in the oven to keep warm whilst you cook the rest.


Allergens in this dish indicated by the Box (es) Marked ‘x’ 

(*) – If you choose to use a GF flour the dish will not contain gluten.




Dairy (Milk)













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