• Thee Burger Dude

Vegan KFC Chick'n Sandwich

Updated: Jun 14


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!


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!

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.



RECIPE

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



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



INSTRUCTIONS


  1. Combine ingredients for spice mix and set aside.

  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, 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.

  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 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.

  7. ENJOY!

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