Dairy-Free Spicy Chicken Sandwich
Upgrade your sandwich game with this irresistibly flavorful Dairy-Free Spicy Chicken Sandwich! Perfect for those avoiding dairy, this recipe pairs crispy, golden fried chicken—marinated in a spicy non-dairy milk mixture and coated in a perfectly seasoned flour blend—with fresh lettuce, juicy tomato slices, tangy pickles, and creamy dairy-free mayo. All this goodness is stacked between toasted dairy-free buns, creating a mouthwatering masterpiece that's both indulgent and allergy-friendly. With just 35 minutes from prep to plate, this spicy chicken sandwich delivers restaurant-quality taste right at home, making it an ideal choice for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup non-dairy milk (unsweetened, like almond or oat)
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups neutral oil for frying (like canola or vegetable oil)
- 2 pieces dairy-free sandwich buns
- 2 leaves lettuce
- 4 slices tomato slices
- 2 tablespoons dairy-free mayonnaise
- 4 slices pickle slices
Instructions
Slice the chicken breasts horizontally to create thin cutlets for even cooking.
In a bowl, combine the non-dairy milk and 1 tablespoon of hot sauce. Submerge the chicken cutlets in this mixture and let marinate for at least 15 minutes.
In another bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the breading.
Remove the chicken from the marinade, allowing excess liquid to drip off, then coat each piece thoroughly in the seasoned flour mixture. Make sure all sides are evenly breaded.
Heat the neutral oil in a deep skillet or frying pan over medium-high heat (approximately 350°F/175°C).
Carefully fry one or two pieces of breaded chicken at a time, depending on the size of your skillet, until golden brown and fully cooked (about 3-4 minutes per side). The internal temperature of the chicken should reach 165°F (74°C).
Remove the cooked chicken and place it on a wire rack or a paper towel-lined plate to drain excess oil.
Toast the dairy-free sandwich buns lightly in a pan or toaster if desired.
Assemble the sandwich: Spread 1 tablespoon of dairy-free mayonnaise on each bun, place the fried chicken on the bottom half, then layer with lettuce, tomato slices, and pickles. Top with the other half of the bun.
Serve immediately and enjoy this spicy, dairy-free delight!
Nutrition Facts
Calories |
5790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 515.6 g | 661% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 10.5 g | ||
| Protein | 134.6 g | 269% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 656 mg | 50% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1761 mg | 37% | |
*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.
