Vegan Burger King Chick'n Sandwich
Ingredients
- 2 Gardein Scallopini (thawed)
- 1 Hoagie Roll
- Shredded Lettuce
- 2 Tbsp Vegan Mayo
- 1/3 cup plant milk
- 1 Tbsp hot sauce
- 1 Tbsp pickle brine
- 1 tsp apple cider vinegar
- 3 Tbsp flour
- 3 Tbsp cornstarch
- 1 tsp baking powder
- 1 Tbsp cajun seasoning
- Oil for frying
Preparation
Form your thawed Scallopinis to be the size of the Hoagie Roll and place on a plate to freeze for 15 minutes.
Heat up some oil in a pot to 375 degrees.
While the oil heats up and the Chick'n firms up, make the dredging station by combining plant milk, pickle brine, apple cider vinegar, and hot sauce in a shallow bowl or rimmed plate, and combine flour, cornstarch, and poultry seasoning in another bowl or rimmed plate.
Optionally, dip the fork in the wet mixture and flick it a few times into the dry mixture, then whisk to form little clumps for a craggly texture.
Once oil is up to 375 degrees, dredge the filet first in the wet mixture, then dry, and 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 fry until golden brown, then let it rest on a cooling rack.
Spread a tablespoon of vegan mayo on both sides of the hoagie roll, add the chick'n, and top with shredded lettuce.
