• Thee Burger Dude

Vegan Nashville Hot Chick'n

Updated: Jun 14


This Nashville Hot Chick'n delivers all the HEAT and CRUNCHINESS you'll ever need and best of all it's VEGAN!


The last chicken I ever ate before going vegan was Nashville Hot Chicken. This wasn't some premeditated thing where I knew it would be the last chicken I'd eat, but rather I was working through lunch, a co-worker brought some (he had ordered too much) and since I was hungry, I wolfed it down. What I remember was liking the heat and the crunch of the breading. But the chicken was so heavy (I'm sure the grease didn't help) and I felt awful for about 4 hours later. One thing's for sure,that experience made it easier to give up chicken!


What I love about this Vegan Version, is I get all the good and none of the bad! It's super flavorful, crunchy and with just enough heat to make you go "Oh man" but not "Call a Doctor!" which, of course, if that's what you want, just double the amount of cayenne!


For the Nashville Hot Sauce, you just need a few basic ingredients. I tossed the spices and sugar in a bowl, and then after I fried the chick'n, I added about 1/3 cup of the hot oil and whisked it. Then just coated the chick'n with it and it was perfect! You can use melted vegan butter instead of oil, or I bet you could even use some veggie broth if using that much oil freaks you out!


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.

  • The seasoning for the dry mix is something you can and should tailor to your tastes! I personally like this Cajun Seasoning mix from Pavilions / Vons. It's got salt, pepper, garlic, onion, paprika, basil, cayenne, oregano, thyme, mustard seed, white pepper and hickory smoke flavor! You really can't go wrong with any of those, so use whatever you like!

  • 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

  • 1 Tbsp hot sauce

  • 1 Tbsp pickle brine (from a pickle jar)

  • 1 tsp apple cider vinegar

  • 3 Tbsp flour

  • 3 Tbsp cornstarch

  • 1 tsp baking powder

  • 1 Tbsp cajun seasoning (or any all purpose seasoning you like)

  • Dill pickle slices

  • 1 Burger Bun


Nashville Hot Sauce


  • 1 Tbsp cayenne (add more or less to your liking)

  • 1/4 Tbsp brown sugar

  • 1/2 tsp garlic salt

  • 1/2 tsp black pepper

  • 1/4 - 1/3 cup frying oil


Cajun Mayo


  • 1-2 Tbsp vegan mayo

  • Splash of white vinegar

  • Cajun Seasoning to taste



INSTRUCTIONS


  1. Combine ingredients for Cajun Mayo and set aside in fridge.

  2. Combine everything but the frying oil for the Nashville Hot sauce in a bowl. Set Aside.

  3. Bring a pot of oil to 375 degrees.

  4. 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.

  5. 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 cajun 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.

  6. 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.

  7. Take 1/4 - 1/3 cup of the frying oil and add to the bowl with the spices and sugar for the Nashville Hot Sauce. Whisk to combine.

  8. You can either brush the chick'n with the sauce, or toss it in the bowl. The choice is yours! Just make sure it gets nice and coated with the sauce.

  9. Add some Cajun Mayo to both the top and bottom buns. Add some pickle slices to the bottom, then plop your chick'n on the bottom bun and add the top bun.

  10. ENJOY!

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