Vegan Burger King Chick'n Sandwich
Updated: Jun 14
Let's Veganize the underrated classic that is the Chicken Sandwich from Burger King!
I wasn't gonna post a recipe for this since it's super similar to the KFC Chick'n Sandwich I made recently, but a lot of folks are saying that it's nostalgic for them (as it is for me) so I thought there's no harm in posting it anyway!
I'm not sure what it is, maybe it's the unusual Hoagie style, but this Chick'n Sandwich sticks out in my memory a lot more than others. I used to eat these by the handful back in the day. I remember when they were 2 for $5!
A few tips for Fried Chick'n:
If using Gardein Chick'n products, thaw them overnight in the fridge or on the counter top for about an hour. DO NOT microwave or you'll end up cooking them and they won't be pliable.
Get a deep fry thermometer. You can use a different one if you fry in a pan, but for my money, the deep fry thermometer has been a big help. I like to fry at 375 degrees.
Use a cooling rack after frying. The reason for this is, if you just put your chick'n on a plate, or paper towel, it's gonna steam itself and get soft. With a wire rack, it'll stay crispy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil, but vegetable or canola work fine too!
If the recipe calls for a vegan buttermilk, really let the plant-milk and vinegar sit for a good 5 -10 minutes. I have found that different plant-milks will thicken more or less. I personally use Ripple most times, and it works the best. You really want the wet mixture to be thick enough that it will stick to the chick'n and bind the breading. If it's not thick enough, add some more vinegar.
The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like this Cajun Seasoning mix from Pavilions / Vons, it's got salt, pepper, garlic, onion, paprika, sugar, basil, cayenne, oregano, thyme, mustard seed, white pepper and hickory smoke flavor! You really can't go wrong with any of those, so use whatever you like!
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
Makes 1 Sandwich
2 Gardein Scallopini (thawed)
1 Hoagie Roll
2 Tbsp Vegan Mayo
1/3 cup plant milk
1 Tbsp hot sauce
1 Tbsp pickle brine (from a pickle jar)
1 tsp apple cider vinegar
3 Tbsp flour
3 Tbsp cornstarch
1 tsp baking powder
1 Tbsp cajun seasoning (or any all purpose seasoning you like)
Oil for frying
Form your thawed Scallopinis to be the size of the Hoagie Roll. Then place on a plate and freeze for 15 minutes.
Heat up some oil in a pot to 375 degrees.
While the oil heats up and the Chick'n firms up, let's make our dredging station. In a shallow bowl or rimmed plate, combine vegan egg (or plant milk, pickle brine and apple cider vinegar) with hot sauce. In another bowl or rimmed plate, combine flour, cornstarch and poultry seasoning. 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.
Spread a tablespoon of vegan mayo on both sides of the hoagie roll, add the chick'n and shredded lettuce.