Dairy-Free Homemade Spicy Chicken Sandwich
Indulge in the bold flavors of a Dairy-Free Homemade Spicy Chicken Sandwich, the perfect fusion of crispy, juicy, and fiery goodness—all without a hint of dairy! This mouthwatering recipe features tender chicken breasts marinated in a zesty blend of Dijon mustard, almond milk, and aromatic spices, then coated in a golden, crunchy crust. Topped with a refreshing homemade slaw of shredded cabbage and carrots, dressed with apple cider vinegar and honey, and finished with a tangy kick of Sriracha-infused dairy-free mayo, every bite promises a balance of heat, crunch, and creaminess. Ideal for those seeking a flavorful dairy-free alternative, this sandwich is quick to prepare and perfect for any weeknight meal or gathering. Enjoy it nestled in a toasted bun for the ultimate satisfying treat!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1 cup unsweetened almond milk
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 2 cups neutral oil for frying (e.g., canola or vegetable oil)
- 4 pieces buns
- 0.5 cup dairy-free mayonnaise
- 1 tablespoon Sriracha sauce
- 1 cup shredded cabbage
- 0.5 cup shredded carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
Directions
Step 1
1. Begin by pounding the chicken breasts to an even thickness using a meat mallet.
Step 2
2. In a bowl, combine cayenne pepper, smoked paprika, garlic powder, onion powder, salt, and black pepper. Use half of this spice mix to season both sides of the chicken breasts.
Step 3
3. Mix the remaining spice mix with the Dijon mustard and unsweetened almond milk in a shallow dish. This will be your marinade.
Step 4
4. Place the seasoned chicken in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours.
Step 5
5. While the chicken is marinating, prepare the spicy mayonnaise by combining the dairy-free mayonnaise and Sriracha sauce in a small bowl.
Step 6
6. To make the slaw, in a separate bowl, toss together the shredded cabbage, shredded carrots, apple cider vinegar, and honey. Set aside.
Step 7
7. After marinating, remove the chicken from the marinade and let any excess liquids drip off.
Step 8
8. In a large bowl, combine the all-purpose flour and cornstarch.
Step 9
9. Dredge the marinated chicken in the flour mixture, pressing gently to coat evenly.
Step 10
10. In a large skillet or deep fryer, heat the oil to 350°F (175°C).
Step 11
11. Fry the chicken breasts in the hot oil until golden brown and cooked through, about 5-7 minutes per side, depending on thickness. Ensure the internal temperature reaches at least 165°F (74°C).
Step 12
12. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
Step 13
13. Toast the buns lightly in the oven or on a skillet.
Step 14
14. Assemble the sandwiches by spreading the spicy mayonnaise on both sides of each bun. Place the fried chicken on the bottom half, top with a scoop of slaw, and cover with the top bun.
Step 15
15. Serve immediately and enjoy your spicy, dairy-free delight.
Nutrition Facts
| Serving size | (1741.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6735.0 |
| Total Fat 592.8g | 0% |
| Saturated Fat 52.1g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 295.8mg | 0% |
| Sodium 5506.9mg | 0% |
| Total Carbohydrate 242.4g | 0% |
| Dietary Fiber 14.1g | 0% |
| Total Sugars 28.3g | |
| Protein 143.2g | 0% |
| Vitamin D 91.3IU | 0% |
| Calcium 832.5mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1674.2mg | 0% |
Source of Calories