• Thee Burger Dude

Vegan Takis Fried Chick'n Sandwich

Updated: Jun 14

Today we're taking some Takis, crushing them, and then coating some Vegan Chick'n with 'em and deep frying that dude! YOWZA!

This might sound like a crazy sandwich, but it's actually quite simple and easy to make! It's a basic Fried Chick'n recipe with one little trick. We're gonna take some Takis and put 'em in a ziploc bag, and then using a tenderizer, we're gonna crush 'em! Then we simply will coat the Chick'n with 'em before deep frying!

A few tips for Deep Frying:

  • 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.


Makes 1 Sandwich

  • 2 Gardein Chick’n Scallopini filet

  • 1-2 cups crushed Takis

  • 1/3 cup plant milk

  • 2 Tbsp hot sauce

  • 1/2 tsp apple cider vinegar

  • 1/3 cup flour

  • 1/2 Tbsp Cajun Seasoning

  • Dill pickle slices

  • 1 burger bun

  • 2 Tbsp of vegan Ranch


  1. Bring a pot of oil to 375 degrees.

  2. While your oil is heating up, microwave your chick’n filets for 1-2 minutes to thaw them. Combine the 2 filets together by mashing them until they form 1 big patty.

  3. Put about 2 big handfuls of Takis in a ziploc bag (I crushed the entire bag of Takis so I'm guesstimating, you might need more) crush them with a tenderizer or hammer, or your hands if you gotta!

  4. Prepare your dredging station. Combine the plant milk, hot sauce and apple cider vinegar in one bowl, let it sit for a couple minutes to form the buttermilk. Combine the flour and cajun seasoning in another bowl. Add crushed Takis to a third bowl.

  5. Once oil is up to frying temperature, dredge your filet first in the flour, then the wet mixture and then liberally coat with the crushed Takis. Place carefully in oil and let it fry for about 5-6 minutes.

  6. Add some vegan Ranch to both the top and bottom buns. Add your Fried Chick'n then top with pickles and the top bun.

  7. ENJOY!


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