• Thee Burger Dude

Vegan Burger King Chick'n Sandwich

Updated: Oct 26, 2020

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!

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.

  • The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like using a Cajun Seasoning most the time.

  • Shake off the excess flour and batter when you dredge.

  • Make sure you press the flour into the chick'n so it sticks!

  • 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.

Additionally, you can use half the ingredients for the dry and wet batter and Air Fry this recipe too. All you need to do is line your Air Fryer with some parchment paper that you've poked holes with (the parchment paper keeps the batter from sticking to the air fryer). Then do a single dredge and place your chick'n in the air fryer. Make sure not to crowd the air fryer, you don't want any pieces touching. Next, spray the chick'n with some cooking spray, you want to make sure you don't see any dry flour. Then flip them and spray again.

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!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Makes 1 Sandwich

  • 2 Gardein Scallopini (thawed)⁣

  • 1 Hoagie Roll⁣

  • Shredded Lettuce⁣

  • 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⁣


  1. Form your thawed Scallopinis to be the size of the Hoagie Roll. Then place on a plate and freeze for 15 minutes.⁣

  2. Heat up some oil in a pot to 375 degrees.

  3. 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.

  4. 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.

  5. Spread a tablespoon of vegan mayo on both sides of the hoagie roll, add the chick'n and shredded lettuce.⁣

  6. ENJOY!

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