the ultimate vegan fried chicken sandwich | hot for food by Lauren Toyotasource: https://www.hotforfoodblog.com/recipes/2019/09/18/the-ultimate-vegan-fried-chicken-sandwich/It’s no secret that fast food is, well, THE BEST. You know me. I can dive into a salad if it’s well dressed and filled with tasty stuff (preferably bread), but there’s a reason why my motto is #feedyourface. I’m all about vegan ‘ish that’s battered, fried, and covered in as many gluttonous toppings as you can handle… like the ultimate vegan fried chicken sandwich!I recently found out that KFC is releasing a new vegan sandwich, and nearly lost my marbles! Then just the other day Beyond Meat said they were bringing a bucket of vegan chicken to ONE location in Atlanta to test the market! 2019 is the future, people. There’s so many fast food brands releasing DOPE options for us vegans that are more than a measly garden salad. But I’m sure you’ve also see the great chicken sandwich debate that’s been firing up online? Well it’s time to put the battle to bed, because my sandwich is the real deal. Can I get a hell yeah?! I’m talkin’ a THICK breaded n’ fried vegan chicken patty that’s coated in all the right spices, vegan mayo, lettuce, and tangy dill pickle slices. Just call me Lauren the vegan fast food wizard! BTW, if you have an extra big appetite for vegan-ized fast food, I’ve got even MORE ideas on the blog. Try making my vegan big mac, vegan double down, or in-n-out animal style fries. Talk about a feast! Now, let’s get into how to make the ultimate vegan fried chicken sandwich. the ultimate vegan fried chicken sandwichIngredientsfried vegan chicken4 C vegetable oil, for frying1 pkg Gardein chicken scallopini, thawed in the fridge (4 pieces)2 sesame seed buns2 tbsp vegan mayonnaise, divided1/2 C green leaf lettuce, chopped into 1/4 inch ribbons, divided1 garlic dill pickle, sliced widthwise into 1/8-inch slicesbatter1/2 C unsweetened nondairy milk1/2 tbsp apple cider vinegar1/8 C buffalo style hot sauce1 tsp cornstarch1 C all-purpose flour1/2 tbsp sea salt1/2 tbsp chili powder1 tsp garlic powder1 tsp onion powder1/2 tsp ground white pepper or ground black pepper1/2 tsp ground sage1/2 tsp ground coriander1/2 tsp smoked paprika1/2 tsp celery salt1/4 tsp ground nutmeg1/4 tsp ground cinnamon1/4 tsp ground cumin1/4 tsp ground allspiceInstructionsIn 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. The post the ultimate vegan fried chicken sandwich appeared first on hot for food by Lauren Toyota.