Vegan Chick-fil-A Sandwich
Ingredients
- 2 Gardein Chick’n Scallopini filet (thawed)
- 1/3 cup plant milk
- 1 Tbsp hot sauce
- 1 Tbsp Grillo's Pickle brine
- 1 tsp apple cider vinegar
- 3 Tbsp flour
- 3 Tbsp cornstarch
- 1 tsp baking powder
- 1/2 Tbsp cajun seasoning (or any all purpose seasoning you like)
- 1 Tbsp cayenne (optional if making it Spicy)
- Grillo's Dill Pickle Chips
- 1 Burger Bun
- 1/2 cup vegan mayo
- 1/4 cup bbq sauce
- 2 Tbsp mustard
- 2 Tbsp vegan honey (agave, maple syrup)
- 1 Tbsp Grillo's pickle brine
- 1/2 cup vegan mayo
- 2 Tbsp dijon mustard
- 2 Tbsp yellow mustard
- 2 Tbsp vegan honey (agave, maple syrup)
- Juice of half a lemon
Instructions
- Combine ingredients for sauce and set aside in fridge.
- Bring a pot of oil to 375 degrees.
- While your oil is heating up, let's prepare the chick'n. Combine the 2 filets together by mashing them until they form 1 big patty.
- Prepare your dredging station. Combine the plant milk, hot sauce, pickle brine and apple cider vinegar in one bowl, let it sit for 5-10 minutes to form the buttermilk. Make sure it's thick enough to stick to the chick'n, if not, add more vinegar. Combine the flour, cornstarch, baking powder and cajun seasoning in another bowl. An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps. This will help give you more craggly texture.
- Once oil is up to 375 degrees, dredge your filet first in the wet mixture, then dry, and then repeat to double dredge, shaking off any excess flour and batter. Press the flour into the chick'n gently to ensure it sticks. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
- Add some sauce to both the top and bottom buns. Add some Grillo's pickle chips to the bottom, then plop your chick'n on the bottom bun and add the top bun.
