Dairy-Free KFC Style Fried Chicken Sandwich
Craving the perfect crispy, golden-brown chicken sandwich without the dairy? This Dairy-Free KFC Style Fried Chicken Sandwich delivers the satisfying crunch and bold flavors you love, minus the dairy. Juicy, marinated chicken breast fillets are coated in a perfectly seasoned flour mixture with hints of paprika, garlic, and cayenne pepper, then fried to golden perfection. Layered on soft, dairy-free buns with crisp lettuce, fresh tomato slices, tangy pickles, and a slather of creamy dairy-free mayonnaise, this sandwich will rival your favorite fast-food indulgence. Quick to prepare and ideal for lunch, dinner, or a weekend indulgence, this allergen-friendly recipe is your ticket to a restaurant-style experience at home. Perfect for chicken lovers seeking a non-dairy twist on a classic!
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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
Directions
Step 1
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.
Step 2
In another large bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
Step 3
Heat the canola oil in a large, deep skillet or pan over medium-high heat until it reaches 350°F (175°C).
Step 4
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.
Step 5
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).
Step 6
Once cooked, remove chicken fillets from the oil and drain on a plate lined with paper towels.
Step 7
To assemble the sandwiches, spread dairy-free mayonnaise on the cut sides of the hamburger buns.
Step 8
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.
Step 9
Top the sandwiches with the other half of the bun and serve immediately.
Nutrition Facts
| Serving size | (2803.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11712.5 |
| Total Fat 1025.0g | 0% |
| Saturated Fat 81.5g | 0% |
| Polyunsaturated Fat 227.4g | |
| Cholesterol 556.8mg | 0% |
| Sodium 10736.0mg | 0% |
| Total Carbohydrate 343.4g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 18.1g | |
| Protein 264.8g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 687.4mg | 0% |
| Iron 26.9mg | 0% |
| Potassium 2672.7mg | 0% |
Source of Calories