Vegan Burger King Chick'n Sandwich
Let's Veganize the underrated classic that is the Chicken Sandwich from Burger King!
Recently over the past year and a half, there's been a Chicken Sandwich War in the fast food industry, ushered in by Popeye's of course. Well long before then, I used to eat these (awful but delicious) sandwiches by the handful, in fact I remember when they were 2 for $5!
I lived near a Burger King and my drunk ass would fall prey to it as I stumbled home more often than I'd like to admit. These things were super salty, had too much mayo, and best of all, they were on a hoagie roll, so how could I resist?
These days I make them at home and I enjoy them way more however, and I don't even gotta be drunk!
I've made these with the Gardein Scallopini (or any of there non-breaded chick'n products will work) and more recently I made it with the Ground Chick'n by Emerge which is the Kroger / Ralphs brand. Both are good, but I do prefer the Gardein. The Emerge is very close to what I remember the Original Chicken Sandwich tasting like, but the Gardein is even better. You can also use Seitan or whatever vegan chick'n you can get your hands on.
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.
Use an electric Deep Fryer like this FryDaddy.
If not using an electric deep fryer, 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° F.
Use a wire rack after frying to prevent the chick'n from steaming itself and getting soggy. You can also keep the Fried Chick'n warm in the oven on a wire rack. Just set the oven to lowest setting possible. Mine goes down to 170° F as an example.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut or vegetable oil.
For the 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. If it's not thick enough, add some more vinegar.
Shake off the excess flour and batter when you dredge.
You can freeze these for later, just Air Fry to reheat (I would do it at 380° in 5 - 6 minute increments and check until it's heated through). Or if using an oven, preheat to 400° F and let the Chick'n sit at room temperature while the oven heats up. Then cook on a wire rack for 10 - 15 minutes.
I'm using Gardein Scallopini filets in this recipe, but you could just as easily use my recipes for Tofu Fried Chick'n HERE or my recipe for Fried Seitan Chick'n HERE or even my recipe for Fried Oyster Mushrooms HERE.
Air Fryer Option
If you prefer less oil, you can use the same technique for Air Frying with THIS RECIPE.
Or, spray the Chick'n with some cooking oil, Air Fry for about 6 minutes at 380° F, then flip and spray them again, and repeat the process until they are at your desired doneness!
One important note, DO NOT preheat your Air Fryer with the parchment paper. Otherwise the paper will fly into the coils and cause a fire! NOOOO!
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Makes 2 Sandwiches
2 Hoagie Rolls
1/2 cup vegan egg (like Just Egg) or vegan buttermilk*
1/4 cup flour
1/4 cup cornstarch
1/2 cup vegan breadcrumbs
Lawry's Seasoned Salt to taste
Oil for frying (Canola, Peanut, Vegetable etc)
*for vegan buttermilk, mix 1/2 cup unsweetened plant milk with 2 tsp apple cider vinegar, let sit for 5-10 minutes until thickened.
Form your thawed Scallopinis or Emerge Chick'n to be the size of the Hoagie Roll. Use 2 Scallopinis or 5 - 6 oz of the Emerge Chick'n per patty. Then place on a plate and freeze for 15 minutes.
Heat up some oil in a pot to 350-375 F.
While the oil heats up and the Chick'n firms up, let's make our dredging station. In a shallow bowl or rimmed plate, add vegan egg or vegan buttermilk. In another bowl or rimmed plate, combine flour, cornstarch and Lawry's salt. In a third bowl, add your breadcrumbs and Lawry's salt.
Once oil is up to 350 - 375 degrees, dredge your filet first in the flour / cornstarch, then the vegan egg / buttermilk, and lastly the breadcrumbs, shaking off any excess flour and batter, and ensuring total coverage on each phase. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
Spread some vegan mayo on both sides of the hoagie roll, add the chick'n and shredded lettuce.