• Thee Burger Dude

Vegan Chick-fil-A Sandwich

Updated: Nov 20, 2020

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!


Spicy Deluxe Option

If you want 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.

To melt the cheese, you can place some cheese on the fried chicken after you take it out of the fryer. The residual heat should melt the cheese.

I'll also include the vegan Honey Mustard sauce recipe! Have fun!


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!


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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 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 tsp Cajun Seasoning (or any all purpose seasoning you like) + more to taste

  • 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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