Dairy-Free KFC Style Fried Chicken Sandwich
Craving the iconic flavor of a KFC-style fried chicken sandwich but need a completely dairy-free option? This Dairy-Free KFC Style Fried Chicken Sandwich is a mouthwatering triumph, boasting crispy, golden fried chicken fillets marinated in spiced almond milk and hot sauce for ultimate juiciness and flavor. Coated in a perfectly seasoned flour blend with hints of paprika, cayenne, and garlic, each bite delivers that signature crunch without a trace of dairy. Paired with fresh lettuce, juicy tomatoes, tangy pickles, and creamy dairy-free mayonnaise on soft, dairy-free buns, this sandwich is a satisfying, indulgent treat tailored for those avoiding dairy. Quick to prepare in just 40 minutes and ideal for any occasion, this recipe rivals the best fast-food classics—perfectly suited for the home cook craving comfort food with a healthier twist.
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Recipe Information
Ingredients
- 4 pieces chicken breast fillets
- 1 cup unsweetened almond milk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 0.5 cup cornstarch
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 4 cups canola oil
- 4 buns dairy-free hamburger buns
- 4 pieces lettuce leaves
- 8 slices tomato slices
- 0.5 cup dairy-free mayonnaise
- 8 slices pickle slices
Instructions
In a large bowl, combine the unsweetened almond milk and hot sauce. Place the chicken breast fillets into the mixture, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour.
In another large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Heat the canola oil in a large, deep skillet or pan over medium-high heat until it reaches 350°F (175°C).
Remove the marinated chicken breasts from the almond milk mixture, allowing excess to drip off. Dredge each chicken piece in the flour mixture, ensuring each is well coated. Shake off any excess flour.
Gently place the coated chicken into the hot oil. Fry each piece for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Once cooked, remove chicken fillets from the oil and drain on a plate lined with paper towels.
To assemble the sandwiches, spread dairy-free mayonnaise on the cut sides of the hamburger buns.
Place a piece of fried chicken on the bottom half of each bun, followed by a lettuce leaf, two tomato slices, and two pickle slices.
Top the sandwiches with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
11400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1010.8 g | 1296% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 226.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 9303 mg | 404% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.4 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 707 mg | 54% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2226 mg | 47% | |
*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.
