• Thee Burger Dude

Vegan Chick-fil-A Sandwich

Updated: Jun 14

All the flavor of Chick-fil-A but VEGAN!

I never went to Chick-fil-A much before going vegan. I mean, maybe a handful of times, but then I found out about their anti-LGBT views and had to boycott them. Which then led me to learn how to deep fry chicken myself! I remember coming home drunk one night and frying up some chicken and making a sandwich, and not only did I not burn my house down, but it was delicious! But I digress, don't deep fry when drunk, it's a bad idea!

Well, now that I'm vegan, and I've made this, I have to say, it's BETTER! Perhaps I've just gotten better at frying, or perhaps, things just taste better when you know that it's Vegan? I dunno, all I know is this sandwich, and the sauce, are just phenomenal!

Another thing that I've heard about the original Chick-fil-A is that they brine their chicken in pickle juice. If you are using tofu or seitan, I could see that working if you want to marinade it for 20 minutes or so. I don't think it would work with the Gardein Scallopini, I think the vinegar might break it down too much. But either way we are using pickle brine in the wet mixture so we won't miss out on it!

The recipe for the sauce will render plenty of leftovers, but believe me, you'll be fine with that. The sauce can be used on fries or burgers too! It's soooo gooood!

Also, in order to make a Spicy Deluxe version, simply add some Cayenne to the dry mixture. I added 1 Tbsp and that was enough to be spicy, and that was just the right amount for me personally. It was spicy without being overbearing, so just adjust to your taste. Then add some lettuce and tomato, and top with some melted vegan Pepper Jack. I'll also include the vegan Honey Mustard sauce recipe! Have fun!

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, 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!

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.


Makes 1 Sandwich

  • 2 Gardein Chick’n Scallopini filet (thawed)

  • 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

  • 1/2 Tbsp cajun seasoning (or any all purpose seasoning you like)

  • 1 Tbsp cayenne (optional if making it Spicy)

  • Dill pickle slices

  • 1 Burger Bun

Vegan Chick-fil-A Sauce

Makes about 1 cup

  • 1/2 cup vegan mayo

  • 1/4 cup bbq sauce

  • 2 Tbsp mustard

  • 2 Tbsp vegan honey (agave, maple syrup)

  • 1 Tbsp pickle brine (from a pickle jar)

Vegan Honey Mustard

Makes about 1 Cup

  • 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


  1. Combine ingredients for sauce and set aside in fridge.

  2. Bring a pot of oil to 375 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. Add some sauce to both the top and bottom buns. Add some pickle slices to the bottom, then plop your chick'n on the bottom bun and add the top bun.

  7. ENJOY!

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