vegan fried chicken sandwich

Treat yourself to a totally vegan fried chicken sandwich seasoned with lots of herbs and spices!

Course dinner, Lunch

Cuisine American

Keyword chicken sandwich, kfc, sandwich

Prep Time 15

Cook Time 10

Servings sandwiches

Calories 4347kcal

Author Lauren Toyota

Ingredients

vegan fried chicken

4 C vegetable oil for frying
1 pkg (4 pieces) Gardein chicken scallopini thawed in the fridge
2 sesame seed buns
2 tablespoon vegan mayonnaise divided
½ C green leaf lettuce chopped into ¼ inch ribbons, divided
1 garlic dill pickle sliced widthwise into ⅛-inch slices

batter

½ C unsweetened nondairy milk
½ tablespoon apple cider vinegar
⅛ C buffalo-style hot sauce
1 teaspoon cornstarch
1 C all-purpose flour
½ tablespoon sea salt
½ tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon white pepper
½ teaspoon ground sage
½ teaspoon ground coriander
½ teaspoon smoked paprika
½ teaspoon celery salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon ground allspice

Instructions

In a medium to large heavy bottom pot, heat up frying oil to a temperature between 325°F to 350°F. Place a wire rack over a baking sheet and set aside for the finsihed fried chicken.
Gently press two vegan chick'n scallopini cutlets together to double up the thickness and set aside.
Prepare your dredging stations. To make the liquid batter, combine nondairy milk, apple cider vinegar, and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a smooth 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 patty 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 patty 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 the wire rack over the baking sheet. 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 ¼ cup of lettuce, the vegan fried chicken, half the pickle slices and the top bun.

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