Vegan Wendy's Spicy Chicken
Let's VEGANIZE the classic from Wendy's!
I've gotten a bunch of requests for this one so I had to try it out! I honestly don't think I ever had one of these pre-vegan, but my girlfriend has and she said that this hit all the notes! There isn't much to say other than it's spicy and crispy and totally hit the spot.
Don't skimp on the vegan mayo either! That in conjunction with the lettuce and tomato really contrast well with the spicy chick'n.
For this recipe, I'm giving you two options for the Chick'n. One is the standard thawing and mashing Gardein chick'n method. The other is making some from scratch. The recipe I used is heavily based off this ONE by Sauce Stache. All I did was add more seasoning and cut out the step of layering fat with the chick'n (I'm much lazier than him!)
There's a few ingredients that you might not have on hand, but once you get them, you'll find that they are useful in these kinds of recipes. I highly suggest checking out Sauce Stache's YouTube, he has a lot of great vegan meat and cheese videos! I have links to some of the less common ingredients in the recipe below.
Air Fryer Option
If you prefer less oil, you can use the same technique for Air Frying with THIS RECIPE.
Additionally, you can use half the ingredients for the dry and wet batter and Air Fry this recipe too. All you need to do is line your Air Fryer with some parchment paper that you've poked holes with (the parchment paper keeps the batter from sticking to the air fryer). Then do a single dredge and place your chick'n in the air fryer. Make sure not to crowd the air fryer, you don't want any pieces touching. Next, spray the chick'n with some cooking spray, you want to make sure you don't see any dry flour. Then flip them and spray again.
Air Fry for about 6 minutes at 380° F, then flip and spray them again, and repeat the process until they are at your desired doneness!
One important note, DO NOT preheat your Air Fryer with the parchment paper. Otherwise the paper will fly into the coils and cause a fire! NOOOO!
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Makes 3 Sandwiches
1 package Gardein chick'n (Scallopini or Strips will work)
3 burger buns
oil for frying
1/2 cup plant milk (unsweetened)
1 Tbsp hot sauce
1 Tbsp pickle brine (from a pickle jar)
1 Tbsp apple cider vinegar
1 Tbsp cayenne
1/2 cup flour
1/2 cup cornstarch
1 Tbsp baking powder
1/4 cup cayenne
1 Tbsp smoked paprika
1 Tbsp mushroom seasoning
1 Tbsp poulty seasoning (or any all purpose seasoning)
Vegan Chick'n Patty Recipe
(adapted from Sauce Stache)
1 cup pea protein powder
3 Tbsp vital wheat gluten
1 Tbsp arrowroot or tapioca flour
2 Tbsp neutral oil (I used refined coconut)
1 Tbsp chicken seasoning
1 Tbsp mushroom seasoning
1 tsp methylcellulose
3/4 - 1 cup water (or as needed)
If you are using the Gardein Chick'n, thaw it and then form it into your patties. Add to a plate and refrigerate. Skip to step 9.
If you are making the chick'n patty from scratch, combine all the ingredients except the water in a food processor or high speed blender.
Add about 3/4 a cup of water and blend the mixture. If it comes together as a solid ball, great! If not, add a little bit of water at a time until it does. You don't want to add too much water or it will become very sticky and hard to work with.
Once it comes together into a ball, continue to knead it in the food processor or blender until it forms gluten strands. When you pull it apart it should have a shreddable looking texture to it.
Add the gluten ball to a lightly floured cutting board and roll it out to about 1/2 inch thick. Cut out your desired shaped patties. I was able to get 4.
Cover them and let rest for 30 minutes.
Then simmer them in SIMMERING water for 45 minutes. Make sure it's not boiling or the texture will be spongy.
After they have simmered for 45 minutes, let them cool to room temp on a plate and then refrigerate them over night.
Bring a pot of oil to 375 degrees fahrenheit. I recommend an oil with a high smoke point such as peanut, vegetable or canola. Don't use olive oil!
Prepare your dredging station. In one bowl combine the ingredients for the wet batter. In another bowl, combine the ingredients for the dry.
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.
Toast your buns, then assemble sandwich as follows from bottom to top: Chick'n, lettuce, tomato, vegan mayo, top bun!