Vegan Honey BBQ Chick’n Strip Sandwich
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Vegan Honey BBQ Chick’n Strip Sandwich! Another genius combination by Whataburger, made even more genius by making it VEGAN!
I’m continuing my veganization of the Whataburger menu with the Vegan Honey BBQ Chick’n Strip Sandwich! This time, I tackled another one of the All Time Favorites! It’s hard to beat Fried Chick’n, Honey BBQ Sauce, Cheese all on grilled 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!)
handy dandy VIDEO HERE!
We’re making a homemade Honey BBQ sauce, but you can use some storebought BBQ sauce and sweeten it with some vegan honey. What’s vegan honey you ask? Well you can always use maple syrup, I’m using some Vegan Honey, recipe HERE!
As for the Vegan Chick’n, I’m using Gardein as I usually do! You can always use seitan, tofu, or you can even slice some portabella mushrooms into strips too!
TIPS FOR VEGAN FRIED CHICK’N
- Use a heavy bottomed pot (Stainless Steel, Cast Iron, Carbon Steel etc)
- I highly recommend a Deep Fry Thermometer to monitor the oil temp.
- Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
- Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
- Add flour as needed to thicken the vegan buttermilk mixture.
- Shake off the excess flour and batter when you dredge.
- Fry a test nugget to test the seasoning and adjust as needed.
- Let the chick’n rest on a Wire Rack after frying to prevent soggy chick’n.
SAFETY TIPS FOR DEEP FRYING
- Don’t leave the pot unattended.
- Keep children away from the pot.
- Don’t fill the pot more than halfway with oil. Don’t overcrowd it as well.
- Turn the handles of the pot away from you to avoid accidental spills.
- Keep a lid nearby so you can cover the pot if it catches fire.
- Never use water to put out an oil fire.
- Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!
DEEP FRY ALTERNATIVES
If you want to see about alternatives to deep frying, check out my BEST WAYS TO FRY VEGAN CHICKEN post!
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.
If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!
Vegan Honey BBQ Chick’n Strip Sandwich
Ingredients
- 6 Gardein chick’n scallopini filets thawed or any Vegan Chick’n you like!
- 4 slices vegan cheese
- BBQ sauce or make the BBQ sauce recipe below!
- 4 slices Texas Toast mandatory
- Vegan butter or mayo
- Oil for frying
Honey BBQ Sauce
- 1 cup ketchup
- 1/4 apple cider vinegar
- 1/3 cup brown sugar
- 1 Tbsp hot sauce
- 1 tsp vegan worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp garlic salt
- 1 tsp onion powder
- Black pepper to taste
- 2 Tbsp vegan honey more to taste
Dry Dredge
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 Tbsp baking powder
- 2 Tbsp seasoning of choice or make spice mix below
Spice Mix (for Dry Dredge)
- 1 tsp Garlic Salt
- 1 tsp Smoked Paprika
- 1 tsp Onion powder
- 1/2 tsp Ground sage
- 1/2 tsp Ground coriander
- 1 tsp mushroom seasoning
- 1/2 tsp Chipotle powder
- Black pepper to taste
Wet Batter
- 1 cup plant milk unsweetened
- 1 Tbsp apple cider vinegar
- 1 Tbsp hot sauce
Instructions
- To make the BBQ sauce, simply combine everything in a saucepan, simmer on low heat until reduced to desired thickness (I did mine for about 10 minutes), add to the fridge until needed.
- 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 12 strips. So you'll have 3 per sandwich. Once strips are formed, add them to a parchment paper lined baking tray and freeze while we prepare the dredging station and heat the oil
- Heat oil in a large pot to 375 degrees F.
- While oil is heating up, prepare your dredging station. Combine and whisk the ingredients for the dry and wet batter in separate bowls respectively.
- Once oil is up to frying temperature, dredge your chick’n strips in the wet batter, then the dry dredge, 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 some vegan butter or mayo on one side of each piece of Texas Toast. Add to pan over medium low heat. Add a slice of vegan cheese on one piece of bread (per sandwich). Cover to help melt the cheese.
- 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!!
