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Allergy Friendly Crispy Baked Chicken

This classic recipe for crispy baked chicken doesn’t use milk or buttermilk to tenderize the chicken strips. We made them dairy free, and they were still tender!
Course Main Course
Cuisine American
Keyword Allergy Friendly Crispy Baked Chicken
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 563kcal


  • 1 cup rice milk, plain
  • 1 tablespoon lemon juice
  • 1 pound chicken breast
  • 1 1/2 cup panko (Japanese bread crumbs)
  • 3 tablespoon nutritional yeast
  • 1 teaspoon black pepper, ground
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  • Whisk together rice milk and lemon juice in a shallow dish (this is a buttermilk replacement).
  • Cut chicken into strips that are approximately 1 inch wide. Place strips into the milk and leave in the refrigerator for at least 1 hour (may be left overnight if needed, time permitting).
  • Preheat oven to 400 degrees F. Line 2 baking sheets with foil. If you have a cooling rack, place it inside one of the baking sheets.
  • Add bread crumbs, nutritional yeast, pepper, onion powder, garlic powder and sea salt to a blender or food processor. Pulse until it combines and has broken down (it doesn't need to resemble flour). Pour into zip lock bag. Add a few pieces of chicken at time, shaking to coat evenly. Place coated chicken onto the cooling rack, without overlapping.
  • Bake chicken for 20-30 minutes; or until no longer pink in the center.


Calories: 563kcal | Carbohydrates: 81g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 706mg | Fiber: 8g | Sugar: 19g