This classic recipe for crispy baked chicken doesn’t use milk or buttermilk to coat the chicken strips, instead we substituted with rice milk to make them dairy free!
There are a lot of kids who have a problem digesting dairy. But there are so many substitutes these days, that these kids don’t have to avoid their classic favorites, like crispy baked chicken. We have so many chicken strips recipes, but not a lot of them are dairy free.
Rice milk is a great substitute for oven baked crispy chicken. Buttermilk is traditionally used because soaking the chicken in buttermilk helps to tenderize the meat. But, you can get perfectly tender chicken by buying fresh chicken, and not over cooking it in the oven! We basically used the rice milk for coating the chicken so our crispy panko crust could stick properly, and not for tenderizing it. While we also like almond milk and soy milk, rice milk is the most tolerable of the three for kids who have food sensitivities.
So, to make this chicken we whisked together a little rice milk with lemon juice. This is both for flavor and helping the crust adhere to the crispy chicken. Then we cut our chicken into strips….