Dairy-Free Homemade Zinger Fillet
Satisfy your craving for crispy, spicy indulgence with this Dairy-Free Homemade Zinger Fillet recipe! Perfect for those avoiding dairy without compromising on bold flavors, this sandwich features tender chicken breasts marinated in a dairy-free "buttermilk" made with almond milk and lemon juice. Coated in a well-seasoned flour mixture with spices like paprika, cayenne, and garlic powder, the chicken is fried to golden, crunchy perfection. Served on a soft burger bun with vegan mayo, crisp lettuce, and tangy pickles, this mouthwatering creation delivers irresistible heat and texture. Ready in just 35 minutes and ideal for two, this homemade zinger fillet will transform your sandwich game while catering to dairy-free diets.
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Recipe Information
Ingredients
- 2 pieces boneless chicken breast
- 1 cup unsweetened almond milk
- 2 tablespoons lemon juice
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 tablespoon yellow mustard
- 2 cups vegetable oil
- 0.5 cup vegan mayonnaise
- 6 slices pickle slices
- 2 pieces lettuce leaves
- 2 pieces burger buns
Instructions
1. In a bowl, combine the almond milk and lemon juice. Stir and let it sit for 5 minutes to thicken slightly, creating a dairy-free buttermilk.
2. Place the chicken breasts between plastic wrap or in a zip-top bag and use a meat mallet or rolling pin to pound them to an even thickness, about 1/2 inch.
3. In another bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, cayenne, oregano, and thyme.
4. Dip each chicken breast in the flour mixture, then into the almond milk mixture, and back into the flour mixture, making sure each piece is well-coated.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
6. Carefully place the coated chicken breasts into the hot oil and fry for 6-7 minutes on each side, or until golden brown and cooked through.
7. Remove the chicken from the skillet and place on a plate lined with paper towels to drain any excess oil.
8. To assemble the sandwich, spread vegan mayonnaise on the cut sides of each bun.
9. Layer the fried chicken, pickles, and lettuce on the bottom bun and cover with the top bun.
10. Serve immediately and enjoy your Dairy-Free Homemade Zinger Fillet!
Nutrition Facts
Calories |
5140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.2 g | 589% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 282.4 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 173.2 g | 63% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 14.0 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 653 mg | 50% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1500 mg | 32% | |
*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.
