Dairy-Free Homemade Spicy Chicken Sandwich
Satisfy your cravings with this Dairy-Free Homemade Spicy Chicken Sandwich—a bold and zesty twist on a classic favorite! Perfectly seasoned and marinated chicken breasts are fried to crispy, golden perfection, then paired with a creamy, dairy-free spicy mayo and a refreshing cabbage-carrot slaw kissed with apple cider vinegar and honey. This recipe ensures all the heat, crunch, and flavor you love without the dairy, making it a versatile option for those with dietary restrictions. Quick to prepare, with just 20 minutes of cooking time, this crowd-pleaser is ideal for a family dinner or a special weekend treat. Whether you're a fan of spicy food or simply looking for a delectable chicken sandwich, this recipe delivers big on taste in every bite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 2 cups neutral oil for frying (e.g., canola or vegetable oil)
- 4 pieces buns
- 0.5 cup dairy-free mayonnaise
- 1 tablespoon Sriracha sauce
- 1 cup shredded cabbage
- 0.5 cup shredded carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
Instructions
1. Begin by pounding the chicken breasts to an even thickness using a meat mallet.
2. In a bowl, combine cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper. Use half of this spice mix to season both sides of the chicken breasts.
3. Mix the remaining spice mix with the Dijon mustard and unsweetened almond milk in a shallow dish. This will be your marinade.
4. Place the seasoned chicken in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
5. While the chicken is marinating, prepare the spicy mayonnaise by combining the dairy-free mayonnaise and Sriracha sauce in a small bowl.
6. To make the slaw, in a separate bowl, toss together the shredded cabbage, shredded carrots, apple cider vinegar, and honey. Set aside.
7. After marinating, remove the chicken from the marinade and let any excess liquids drip off.
8. In a large bowl, combine the all-purpose flour and cornstarch.
9. Dredge the marinated chicken in the flour mixture, pressing gently to coat evenly.
10. In a large skillet or deep fryer, heat the oil to 350°F (175°C).
11. Fry the chicken breasts in the hot oil until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. Ensure the internal temperature reaches at least 165°F (74°C).
12. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
13. Toast the buns lightly in the oven or on a skillet.
14. Assemble the sandwiches by spreading the spicy mayonnaise on both sides of each bun. Place the fried chicken on the bottom half, top with a scoop of slaw, and cover with the top bun.
15. Serve immediately and enjoy your spicy, dairy-free delight.
Nutrition Facts
Calories |
6735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 592.8 g | 760% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 28.3 g | ||
| Protein | 143.2 g | 286% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 832 mg | 64% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1674 mg | 36% | |
*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.
