the ultimate vegan fried chicken sandwich
Treat yo' self to a totally vegan-ized fast food chicken sandwich!
fried vegan chicken
- 4 C vegetable oil, for frying
- 1 pkg Gardein chicken scallopini, thawed in the fridge (4 pieces)
- 2 sesame seed buns
- 2 tbsp vegan mayonnaise, divided
- 1/2 C green leaf lettuce, chopped into 1/4 inch ribbons, divided
- 1 garlic dill pickle, sliced widthwise into 1/8-inch slices
- 1/2 C unsweetened nondairy milk
- 1/2 tbsp apple cider vinegar
- 1/8 C buffalo style hot sauce
- 1 tsp cornstarch
- 1 C all-purpose flour
- 1/2 tbsp sea salt
- 1/2 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground white pepper or ground black pepper
- 1/2 tsp ground sage
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp celery salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cumin
- 1/4 tsp ground allspice
In a medium to large heavy bottom pot, heat up frying oil to a temperature between 325°F to 350°F.
Gently press two vegan chicken scallopini cutlets together to double up the thickness and set aside.
Prepare your dredging stations. To make the liquid batter, combine nondairy milk with apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and then add it to the bowl.
In another bowl, combine the flour with the sea salt, chili powder, garlic powder, onion powder, ground white pepper, ground sage, coriander, paprika, celery salt, ground nutmeg, ground cinnamon, ground cumin and ground allspice.
When the oil reaches 350°F, dunk the vegan chicken into the liquid batter first, letting the excess drip off. Then place it in the dry batter to coat evenly. Place the vegan chicken back into the liquid batter and then back into the flour mixture to double dredge.
Fry the chicken separately in 2 batches. Carefully place 1 battered vegan chicken into the hot oil, using a splatter guard if desired. Fry for 3 to 4 minutes, flipping halfway. Remove from the hot oil with tongs and place on a paper towel lined plate to absorb any excess oil. Repeat with the second piece of battered chicken.
To assemble your sandwich, on the bottom of the sesame seed bun, spread 1 tablespoon of vegan mayonnaise, add 1/4 cup of lettuce, the vegan chicken, half the pickle slices and the top bun.