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Butter-(almond)-milk Chicken & Cornbread

Hello All!

I am yet to meet a person who doesn't like Buttermilk Chicken, though obviously I do meet alot of people who cannot tolerate dairy. So we set about attempting a dairy free version, of course with the addition of a side of cornbread, which just makes the whole thing into a heavenly feast. 

This recipe is actually really easy to make : mostly it is making the marinade, and leaving it all in the fridge overnight. If you don't have the 3 different types of paprika you could use 3 tsp of Cayenne instead.

We served this alongside a brussel sprout slaw, but really any of your favourite salads, or just some steamed greens, would work well here. 

Serves 4. Or one hungry breastfeeding Mum & her husband ;-) 


Buttermilk Chicken


1 tbsp lemon juice
300ml Nut & Co Straight Nut
2 tsp plain non-dairy yogurt 
1 tsp each of sweet, smoky and regular paprika
3 tsp mustard powder
4 garlic cloves, peeled and bashed flat
2 tsp sea salt, and a generous amount of ground black pepper
2 tsp maple syrup
1kg chicken thighs
Olive oil


Add the lemon juice to the almond milk, give it a stir, then let it rest for 5 minutes, before adding the yogurt.

Garlic & Spices

To make the marinade, add the cayenne pepper, mustard powder, garlic, salt, pepper and maple syrup to the almond milk mixture, whisking to combine.

Put the chicken in a large zip lock bag. Pour in the marinade, seal and lay flat on a chopping board in the fridge, ensuring the chicken is well coated.

Marinate the Chicken

Marinate in the fridge for at least 6 hours or overnight.

Lay on Baking Tray

Preheat the oven to 220°C. Remove the chicken from the marinade and shake off any excess liquid. Space the chicken out in a roasting tin, drizzle with a little oil and roast for 30 minutes, until the chicken is cooked through and the skin is golden brown. 

Golden Brown

Dairy-free cornbread


340ml Nut & Co Creamy Nut

Juice of ½ lemon

200g polenta

40g self-raising flour, sifted

1 tsp baking powder

½ tsp bicarbonate of soda

50g caster sugar

1 tsp sea salt

1 large egg, beaten

30g dairy-free sunflower spread, melted and cooled

1 spring onion (white and green part), finely sliced



Lightly Grease a loaf tin and line with baking paper. 

Preheat the oven to 200'C. 

Combine the Creamy Nut and lemon juice in a measuring jug and leave to stand for 5 minutes.

Meanwhile, fold all the dry ingredients together in a large bowl with a large metal spoon, until just combined. Pour in the almond milk and lemon juice mixture, add the egg, melted spread and spring onion and whisk together to combine.

Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.

Leave to cool for 5 minutes in the tin, before cutting into squares and turning out on to a wire rack to cool slightly. Best served when still warm.


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