Dairy-Free Chicken Biscuit Sandwich
Indulge in the irresistible goodness of a Dairy-Free Chicken Biscuit Sandwich, where crispy, golden fried chicken meets tender, flaky biscuits—all without a trace of dairy! Perfect for those with dietary restrictions or anyone looking for a lighter twist on a classic comfort food favorite, this easy-to-follow recipe combines zesty dairy-free "buttermilk" made from almond milk and apple cider vinegar, a flavorful spice blend, and a satisfyingly crunchy crust. Nestled between warm biscuits and layered with crisp lettuce and juicy tomato slices, this sandwich delivers the perfect balance of texture and taste. Ready in just 40 minutes, it’s an ideal meal for brunches, lunches, or dinner, and a delicious way to elevate your sandwich game.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breast
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- (for frying) canola oil
- 4 pieces biscuits (dairy-free, store-bought or homemade)
- 4 pieces lettuce leaves
- 1 unit sliced tomato
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to ensure they are an even thickness, about 1/2 inch thick.
In a bowl, combine almond milk and apple cider vinegar. Set aside for 5 minutes, allowing it to curdle slightly and form a dairy-free 'buttermilk'.
In a shallow dish, mix together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Dip each chicken breast into the 'buttermilk', coating well, then dredge in the flour mixture, ensuring each piece is thoroughly coated. Shake off any excess flour.
Heat about 1 inch of canola oil in a large frying pan over medium-high heat. Once hot, gently place the chicken breasts in the oil.
Fry the chicken on each side for about 4-5 minutes until golden brown and thoroughly cooked through, reaching an internal temperature of 165°F (75°C). Once cooked, drain the chicken on paper towels.
While the chicken drains, bake or warm the dairy-free biscuits according to package instructions if using store-bought. If homemade, ensure they are ready to serve.
To assemble the sandwich, slice each biscuit in half. Place a lettuce leaf on the bottom half of each biscuit, followed by a piece of fried chicken, a slice of tomato, and top with the biscuit's other half.
Serve warm and enjoy your dairy-free chicken biscuit sandwich!
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 27.7 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4869 mg | 212% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 12.1 g | ||
| Protein | 126.0 g | 252% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 610 mg | 47% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
