Dairy-Free Homemade Chicken Minis
Savor the irresistible flavor of Dairy-Free Homemade Chicken Minis, a delightful twist on a beloved classic that's perfect for anyone with a dairy-free lifestyle! Tender, bite-sized nuggets of marinated chicken are soaked in tangy pickle juice, non-dairy milk, and a splash of hot sauce before being coated in a spiced flour blend and fried to golden perfection. These crispy chicken bites are paired with buttery, dairy-free mini biscuits infused with maple syrup for a hint of sweetness, creating the ultimate comfort food sandwich. With easy-to-follow steps and wholesome ingredients like almond, soy, or oat milk, this recipe brings delicious dairy-free dining to your table in just a little over an hour. Perfect for breakfast, brunch, or snacking, these chicken minis are sure to impress your taste buds and your guests!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup pickle juice
- 1 cup non-dairy milk (soy, almond, or oat)
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 0.25 cup cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 cups canola oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 0.5 teaspoon salt
- 0.5 cup non-dairy butter
- 2 tablespoons maple syrup
- 0.75 cup non-dairy milk (soy, almond, or oat)
Instructions
Slice each chicken breast into small, nugget-sized pieces.
In a zip-lock bag or shallow bowl, combine pickle juice, non-dairy milk, and hot sauce. Add chicken pieces and marinate for at least 30 minutes, ideally 1 hour.
In another bowl, combine 1.5 cups flour, cornstarch, 1 teaspoon salt, black pepper, garlic powder, and paprika to create a dredging mix.
Remove chicken from marinade, allowing the excess liquid to drip off and dredge the chicken pieces in the flour mixture until coated thoroughly.
Heat the canola oil in a large skillet or fryer over medium heat until a small pinch of flour bubbles and pops gently.
Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Transfer cooked chicken to paper towels to drain.
Preheat oven to 400°F (200°C).
In a bowl, mix together 2 cups flour, baking powder, sugar, and 0.5 teaspoon salt for the biscuit dough.
Cut the non-dairy butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
Stir maple syrup into the non-dairy milk, then add it to the flour mixture, mixing just until a dough forms.
Turn the dough onto a lightly floured surface and knead gently a few times. Roll out to about 1/2 inch thick and cut into small squares, approximately 2 inches each.
Place biscuit squares on a parchment-lined baking sheet and bake for 10-12 minutes, or until lightly golden.
To assemble, slice open each biscuit square and sandwich a piece of fried chicken inside.
Serve warm. Enjoy the dairy-free chicken minis!
Nutrition Facts
Calories |
7174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 559.7 g | 718% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 114.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 10202 mg | 444% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 65.8 g | ||
| Protein | 115.1 g | 230% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 672 mg | 52% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1568 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.
