Updated: Aug 5
When you can't decide between a Fried Chick'n Sandwich and a Cheeseburger, make this!
Recently a few friends from out of town stopped by and we cooked up some over the top food. Namely, the infamously off-menu item, the "McGangBang" from McDonald's. Which is essentially a double cheeseburger that's had a McChicken sandwich stuffed in the middle. Somebody opted for the much more reasonable sandwich pictured here, and thus the Mini-Gang was born!
And it might seem strange to combine a cheeseburger and fried chick'n patty, but it honestly works so freakin well! Especially with some pickles, mayo and BBQ sauce, it's just a magical experience and I can't promote it enough!
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.
Use a cooling rack after frying to prevent the chick'n from steaming itself and getting soggy.
Don't use olive oil to fry. You need to use something with a high smoke point, I usually fry with peanut oil.
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. 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.
Shake off the excess flour and batter when you dredge.
Make sure you press the flour into the chick'n so it sticks!
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Makes 1 Sandwich
1 Gardein Chick’n Scallopini filet (thawed)
3 oz plant based meat
1 slice vegan cheese
1/3 cup plant milk
1 tsp of apple cider vinegar
1 Tbsp hot sauce
1 Tbsp pickle brine (from a pickle jar)
2 Tbsp flour
2 Tbsp corn starch
1 tsp baking powder
1 Tbsp cajun seasoning
1 sesame seed bun
1 Tbsp vegan mayo
2 Tbsp bbq sauce
6 - 8 dill pickle slices
Bring a pot of oil to 375 degrees.
While your oil is heating up, let's prepare the chick'n. Using your hands, shape the thawed chick'n so it's a round patty shape.
Prepare your dredging station. Combine the plant milk, hot sauce, pickle brine 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.
Now let's cook the burger. Heat up a pan with a bit of oil over medium high heat. Roll your meat into a ball and place it on the pan. Using a spatula, smash your burger so it's about the circumference of your burger bun. You can use some wax or parchment paper in between the spatula and meat to prevent sticking. Cook the burger for 3 minutes and then flip.
Add slice of cheese to burger and cover with melting dome for about 3 minutes. Once cheese is melted turn off heat.
Add some mayo to the bottom bun, then top with 3-4 slices of pickles. Add the burger w/ melted cheese, then the fried chick'n patty, to with BBQ sauce and the rest of the pickles and top bun.