Vegan Chick-Fil-A Sandwiches
Ingredients
- 4 vegan chicken cutlets
- 1 1/4 cups flour
- 3/4 cup plain/unsweetened soy milk
- 1/4 cup pickle juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tsp onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dry mustard
- 2 Tablespoons powdered sugar
- 3 cups peanut oil (or canola or vegetable oil), for frying
- some Olive oil cooking spray
- 4 buns
- 16 dill pickle chips
Instructions
- Defrost/thaw the chicken cutlets (if frozen).
- Combine the soy milk and the pickle juice in a separate bowl, and mix well. This is the wet mixture. Set aside.
- Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium sized mixing bowl. Stir until well incorporated. This is the dry mixture. Set aside.
- Warm the peanut oil in a small pot over medium heat.
- Dip the chicken cutlets into the wet mixture, making sure to evenly coat it on all sides. Next, toss into the dry mixture and coat with a generous amount of the flour and spices. Repeat with remaining cutlets, and set aside.
- To fry the cutlets, carefully place one cutlet into the oil using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5-8 minutes, or until the outside is crisp and golden brown. Set onto a plate with a paper towel to absorb excess oil. Repeat with remaining cutlets.
- Lightly spray the buns with the cooking spray, and place into a pan on low heat. Allow the buns to get warm and slightly toasted.
- To prepare, place 4 pickle chips on the bottom half of each bun and then top with your fried “chicken”. Serve immediately.
