Vegan Popeye's Chick'n Sandwich
Updated: Jun 14
A vegan version of the iconic sandwich that made everybody go crazy!
I went vegan before Popeye's came out with their sandwich, and thus, I've never had the famous dish. But I have had many a fried chicken sandwich before going vegan, and this thing more than satisfied those cravings! I had two non-vegan friends over and they devoured it!
It's a fairly simple sandwich, but simplicity can oftentimes be the key to deliciousness. You don't need much more than a few pickles, some tangy sauce and some well seasoned fried chick'n now do you?
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!
Makes 1 Large or 2 Regular Sized Sandwiches
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
1 Tbsp cajun seasoning
Dill pickle slices
1-2 Vegan Brioche Buns (or use any bun you like)
2 Tbsp vegan mayo
1/2 tsp cajun seasoning
1/4 tsp vinegar
Combine ingredients for cajun mayo and set aside.
Bring a pot of oil to 375 degrees.
While your oil is heating up, let's prepare the chick'n. If you are making 1 BIG sandwich, 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, if it's not thick enough to stick to the chick'n, add some more vinegar. Combine the flour, cornstarch, baking powder and cajun seasoning in another bowl.
Once oil is up to frying temperature, dredge your filet(s) first in the wet mixture, then dry, shake off the excess, and then repeat to double dredge. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
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.
Recipe Notes; Hat tip to Lauren Toyota at Hot for Food for the brilliant idea of smashing two Gardein patties together!