Dairy-Free Chicken Biscuit Sandwich
Savor the ultimate comfort food makeover with this Dairy-Free Chicken Biscuit Sandwich! Perfectly crispy, golden-fried chicken breasts are nestled between tender, flaky dairy-free biscuits, topped with fresh lettuce and juicy slices of tomato for the perfect balance of crunch and flavor. The secret to this dairy-free delight lies in the homemade almond milk "buttermilk" that tenderizes the chicken while adding a subtle tangy depth. With a perfectly spiced crispy coating that highlights smoked paprika, cayenne, and garlic, this sandwich offers irresistible Southern charm without the dairy. Whether you use store-bought or homemade biscuits, this quick and satisfying recipe makes for an indulgent lunch, dinner, or even a hearty brunch. Perfect for anyone craving comfort food with dietary restrictions in mind!
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Ingredients
- 2 pieces boneless chicken breast
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0 (for frying) canola oil
- 4 pieces biscuits (dairy-free, store-bought or homemade)
- 4 pieces lettuce leaves
- 1 unit sliced tomato
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them to ensure they are an even thickness, about 1/2 inch thick.
Step 2
In a bowl, combine almond milk and apple cider vinegar. Set aside for 5 minutes, allowing it to curdle slightly and form a dairy-free 'buttermilk'.
Step 3
In a shallow dish, mix together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
Dip each chicken breast into the 'buttermilk', coating well, then dredge in the flour mixture, ensuring each piece is thoroughly coated. Shake off any excess flour.
Step 5
Heat about 1 inch of canola oil in a large frying pan over medium-high heat. Once hot, gently place the chicken breasts in the oil.
Step 6
Fry the chicken on each side for about 4-5 minutes until golden brown and thoroughly cooked through, reaching an internal temperature of 165°F (75°C). Once cooked, drain the chicken on paper towels.
Step 7
While the chicken drains, bake or warm the dairy-free biscuits according to package instructions if using store-bought. If homemade, ensure they are ready to serve.
Step 8
To assemble the sandwich, slice each biscuit in half. Place a lettuce leaf on the bottom half of each biscuit, followed by a piece of fried chicken, a slice of tomato, and top with the biscuit's other half.
Step 9
Serve warm and enjoy your dairy-free chicken biscuit sandwich!
Nutrition Facts
| Serving size | (1193.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2566.6 |
| Total Fat 141.5g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 27.7g | |
| Cholesterol 299.3mg | 0% |
| Sodium 4869.1mg | 0% |
| Total Carbohydrate 192.3g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 12.1g | |
| Protein 126.0g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 610.0mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1880.4mg | 0% |
Source of Calories