Dairy-Free Homemade Chicken Minis

Indulge in the ultimate comfort food with these Dairy-Free Homemade Chicken Minis – a delicious, allergen-friendly twist on a fast-food classic! Perfectly tender chicken nuggets are marinated in zesty pickle juice, non-dairy milk, and hot sauce, then coated in a crisp, golden batter seasoned with garlic, paprika, and pepper. Nestled inside fluffy, flaky dairy-free homemade biscuit squares kissed with a hint of maple syrup, these mini sandwiches are a harmonious balance of savory, tangy, and lightly sweet flavors. Whether you're looking for an easy dairy-free meal or a crowd-pleasing party appetizer, these chicken minis deliver mouthwatering satisfaction in every bite. Ready in just over an hour, they’re proof that comfort food can feel indulgent yet accessible for any lifestyle.

Nutriscore Rating: 56/100

Prep Time:60 mins

Cook Time:40 mins

Total Time:100 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 1 cup pickle juice
• 1 cup non-dairy milk (soy, almond, or oat)
• 2 tablespoons hot sauce
• 1.5 cups all-purpose flour
• 0.25 cup cornstarch
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• 2 cups canola oil
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 0.5 teaspoon salt
• 0.5 cup non-dairy butter
• 2 tablespoons maple syrup
• 0.75 cup non-dairy milk (soy, almond, or oat)

Directions

Step 1

Slice each chicken breast into small, nugget-sized pieces.

Step 2

In a zip-lock bag or shallow bowl, combine pickle juice, non-dairy milk, and hot sauce. Add chicken pieces and marinate for at least 30 minutes, ideally 1 hour.

Step 3

In another bowl, combine 1.5 cups flour, cornstarch, 1 teaspoon salt, black pepper, garlic powder, and paprika to create a dredging mix.

Step 4

Remove chicken from marinade, allowing the excess liquid to drip off and dredge the chicken pieces in the flour mixture until coated thoroughly.

Step 5

Heat the canola oil in a large skillet or fryer over medium heat until a small pinch of flour bubbles and pops gently.

Step 6

Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Transfer cooked chicken to paper towels to drain.

Step 7

Preheat oven to 400°F (200°C).

Step 8

In a bowl, mix together 2 cups flour, baking powder, sugar, and 0.5 teaspoon salt for the biscuit dough.

Step 9

Cut the non-dairy butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

Step 10

Stir maple syrup into the non-dairy milk, then add it to the flour mixture, mixing just until a dough forms.

Step 11

Turn the dough onto a lightly floured surface and knead gently a few times. Roll out to about 1/2 inch thick and cut into small squares, approximately 2 inches each.

Step 12

Place biscuit squares on a parchment-lined baking sheet and bake for 10-12 minutes, or until lightly golden.

Step 13

To assemble, slice open each biscuit square and sandwich a piece of fried chicken inside.

Step 14

Serve warm. Enjoy the dairy-free chicken minis!

Nutrition Facts

Serving size	(2012.6g)

Amount per serving	% Daily Value*
Calories	7174.5

Total Fat 559.7g	0%
Saturated Fat 62.9g	0%
Polyunsaturated Fat 114.5g
Cholesterol 206.4mg	0%
Sodium 10202.0mg	0%
Total Carbohydrate 415.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 65.8g
Protein 115.1g	0%

Vitamin D 175.0IU	0%
Calcium 671.7mg	0%
Iron 22.9mg	0%
Potassium 1567.9mg	0%

*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.

Source of Calories

Fat: 70.4%

Protein: 6.4%

Carbs: 23.2%