Vegan KFC Chick’n Sandwich

Let’s make a VEGAN 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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