Vegan Burger King Chick’n Sandwich
Ingredients
- 2 tbsp vegan mayo⠀
- 1/3 cup plant milk⠀
- 1 tbsp hot sauce⠀
- 1 tbsp pickle brine (from a pickle jar)⠀
- 1 tsp apple cider vinegar⠀
- 3 tbsp flour⠀
- 3 tbsp cornstarch⠀
- 1 tsp baking powder⠀
- 1 tbsp cajun seasoning (or any all purpose seasoning you like)⠀
- oil for frying⠀
Preparation
Form your thawed scallopinis to be the size of the hoagie roll
Then place on a plate and 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, let's make our dredging station
In a shallow bowl or rimmed plate, combine vegan egg (or plant milk, pickle brine and apple cider vinegar) with hot sauce
In another bowl or rimmed plate, combine flour, cornstarch and poultry seasoning
An extra step, you can dip the fork in the wet mixture and flick it a few times into the dry, then whisk to form little clumps
This will help give you more craggly texture
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
Spread a tablespoon of vegan mayo on both sides of the hoagie roll, add the chick'n and shredded lettuce