Ranch Chicken

Prep Time 15

Cook Time 15

Total Time 30

1 cup non dairy buttermilk mix 1 cup soy milk mixed with 1 tablespoon lemon juice
1 cup dairy-free sour cream
8 pieces boneless skinless chicken breasts or thighs
Salt and pepper
Ziplock bag or paper bag
2 cups all-purpose flour
4 tablespoons chopped fresh dill
2 tablespoons granulated onion
2 tablespoons granulated garlic
1 teaspoon cayenne if you like spice
2 tablespoons chopped chives
1 handful flat leaf parsley chopped fine

Combine soy milk mix with sour cream in a bowl.
Cut chicken breasts in half to make it thinner. Season lightly with salt and pepper and submerge in soy milk-sour cream mixture.
In a large pan heat a generous amount of oil until hot.
In a large bag combine the flour, dill, garlic, onion, cayenne, chives and parsley.
Add half the chicken to the bag and close the top and shake to coat. Add floured chicken to pan and the remaining chicken to bag. Pan fry 8-10 minutes. Serve hot and crispy.