Dairy-Free Homemade Chick-fil-A Chicken Minis
Satisfy your fast-food cravings with these irresistible Dairy-Free Homemade Chick-fil-A Chicken Minis! This recipe recreates the iconic breakfast favorite with a delicious dairy-free twist, perfect for those with dietary restrictions or a love for clean ingredients. Juicy chicken breast pieces are marinated in tangy pickle juice, coated in a spiced flour blend, and fried to golden perfection in coconut oil. Nestled in warm, dairy-free slider rolls and topped with a heavenly coconut oil and honey glaze, each bite offers a delightful balance of crispy, tender, sweet, and savory. Ready in under an hour (plus marination time), these chicken minis are a must-try for brunch, breakfast on-the-go, or game day treats. Plus, the recipe ensures you’ll enjoy all the classic flavors you love without compromising on taste!
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Recipe Information
Ingredients
- 2 pieces chicken breast fillets
- 1 cup pickle juice
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 0.5 cup coconut oil
- 2 tablespoons honey
- 8 pieces dairy-free slider rolls
Instructions
Start by slicing the chicken breast fillets into 2-inch pieces.
In a mixing bowl, combine the chicken pieces with pickle juice. Cover and marinate in the refrigerator for at least 30 minutes, or for better results, overnight.
In a separate bowl, whisk together the almond milk and baking powder to create a buttermilk substitute.
In another bowl, mix all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Remove the chicken from the marinade and pat dry with a paper towel.
Dip the chicken pieces into the almond milk mixture, then dredge them in the seasoned flour mixture, making sure each piece is well coated.
Heat coconut oil in a large skillet over medium heat. Once the oil is hot, carefully add the coated chicken pieces.
Fry the chicken for about 3-4 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F.
Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
Preheat the oven to 350°F.
Warm the dairy-free slider rolls in the oven for about 5 minutes.
While the rolls are warming, melt a little coconut oil and mix with honey to create a glaze.
Remove the rolls from the oven and brush the tops with the coconut oil and honey glaze.
Assemble the chicken minis by placing a piece of fried chicken in each roll.
Serve immediately for the best taste and texture.
Nutrition Facts
Calories |
3207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 7546 mg | 328% | |
| Total Carbohydrate | 319.6 g | 116% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 53.7 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 632 mg | 49% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1569 mg | 33% | |
*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.
