Vegan KFC Chick'n Sandwich
Updated: Oct 26, 2020
Let's Veganize the KFC Chick'n Sandwich that is only available in the UK for some bloody reason!
So I recently made a big ol' bucket of vegan KFC chick'n, and I remembered a few weeks back, everyone in the UK had been posting the KFC vegan chicken burger, and I kept scratching my head why they got it and not us! I mean, it's KENTUCKY FRIED CHICKEN, not CAMBRIDGE FRIED CHICKEN! But I digress! This is a great alternative to my KFC bucket if you don't want to make 32 pieces of chick'n.
The simplicity is once again the strong point. All you need is some vegan mayo, lettuce and a well seasoned piece of Fried Chick'n! That being said, this would be even better with some vegan Honey Mustard or BBQ Sauce as well!
I've included the KFC spice mix, you'll have quite a bit leftover but that's a good thing! It's really good and could be used in other dishes, or just saved for anytime you want to make some fried chick'n. I've also included a recipe for vegan Honey Mustard in case you want to try that as well!
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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Makes 1 Sandwich
2 Gardein Chick’n Scallopini filet (thawed)
1/3 cup plant milk
2 Tbsp hot sauce
1 tsp apple cider vinegar
2 Tbsp flour
2 Tbsp cornstarch
1 tsp baking powder
2 Tbsp KFC Seasoning (recipe below)
1 sesame seed bun
2 Tbsp vegan mayo
1/2 cup shredded lettuce
KFC Spice Mix
Makes about 1/2 cup
2⁄3 Tbsp Salt
1⁄2 Tbsp Thyme
1⁄2 Tbsp Basil
1⁄3 Tbsp Oregano
1 tsp Celery salt
1 tsp Black pepper
1 tsp Dried mustard
4 Tbsp Paprika
2 Tbsp Garlic salt
1 Tbsp Ground ginger
3 Tbsp White pepper
1 tsp Accent Seasoning (optional)
Vegan Honey Mustard
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
Combine ingredients for spice mix and set aside.
Bring a pot of oil to 375 degrees.
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.
Prepare your dredging station. Combine the plant milk, hot sauce, 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 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.
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.
Add some mayo (or vegan honey mustard) to both the top and bottom buns. Add some lettuce to the bottom, then plop your chick'n on the bottom bun and add the top bun.