Vegan Honey BBQ Chick'n Strip Sandwich
Updated: Jun 14
Honey BBQ Chicken Strip Sandwich! Another genius combination by Whataburger, made even more genius by making it VEGAN!
I’m continuing my veganization of the Whataburger menu! This time, I tackled another one of the All Time Favorites! For this sandwich, I used Gardein Chick’n Scallopini Filets, Violife Smoked Provolone, BBQ sauce mixed with some Bee Free Honee, and then piled all of it on some Texas Toast! I gotta say, I’ve never had the Whataburger version of this, but this was one of the best sandwiches I ever did eat, so I get the hype. Also, why did it take me 42 years to experience Texas Toast? Better late than never I suppose, but I’ll definitely be making lots more sandwiches with it (and probably some more Whataburger creations as well!)
Quick note that unfortunately, the Bee Free Honee company is no more. You can use Agave or Maple Syrup in it's place if you aren't lucky enough to have a jar at home.
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.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
Makes 2 Sandwiches (and some leftover chick’n strips)
4 Gardein chick’n scallopini filets (thawed)
2 slices vegan cheese
1/2 cup BBQ sauce
2 Tbsp vegan honey (or agave, syrup)
4 slices Texas Toast (mandatory)
2 Tbsp vegan butter
1/2 cup flour
1/2 cup cornstarch
1 Tbsp baking powder
2 Tbsp Mrs. Dash chicken seasoning (or seasoning of choice)
1 cup plant milk
1 Tbsp apple cider vinegar
2 Tbsp Texas Pete (or hot sauce of choice)
Oil for frying
Heat oil in a large pot to 375 degrees.
While oil is heating up, prepare your dredging station. Combine the apple cider vinegar, hot sauce and plant milk in a bowl, let them curdle for a 5-10 minutes. If it's not thick enough to stick to the chick'n, add more vinegar. In another bowl, combine the flour, cornstarch, baking powder and seasoning.
Cut each chick'n filet in half lengthwise. Form the strips with your hands so they match the length of your Texas Toast. You should have 8 strips. So you'll have 3 per sandwich, and then 2 leftover for snacking.
Once oil is up to frying temperature, dredge your chick’n strips in the flour, then the milk, shaking off any excess, and repeat to Double Dredge. Carefully add to oil and fry until golden brown. Once fried, let them rest on a cooling rack.
While Chick’n rests, heat up a pan and spread the vegan butter on both sides of all the Texas Toast. Add to pan. Once they are toasted on one side, flip to toast the other. Add a slice of cheese on top of two of the pieces of Toast and cover to melt.
After the Cheese is melted, remove the Texas Toast from the pan, top with BBQ Sauce, 3 chick’n strips per sandwich, more BBQ Sauce, and then top with the other slice of Texas Toast and DIG IN!!