Vegan Popeyes Style Fried Chicken Sandwich
Ingredients
- 8 Vegan Scallopini-style Chik'n Filets
- 4-8 Hamburger Buns
- Dill Pickle Slices
Dredge station
- 1 Cup of Flour
- 2 Tbsp Cajun Seasoning
- 1 Cup Plant Milk
- 1 Tbsp Apple Cider Vinegar
- 1/4 Cup Hot Sauce
- Oil for Frying
Sauce
- 1/2 Cup Vegan Mayo
- 1 Tbsp of Vinegar
- Cajun Seasoning to taste
- Optional: heaping tbsp of Vegan Cheese Spread or cream cheese
Preparation
Thaw 8 Vegan Chick’n Scallopini Filets (this is for 4 big sandwiches or 8 small ones if not pressing two together).
Heat up oil for deep frying to 350-375F.
While oil is heating, prep the dredge station: for dry, fill a bowl with 1 cup flour plus Cajun seasoning to taste (about 2 Tbsp); the Cajun spice blend includes salt, onion powder, garlic powder, black pepper, paprika, sugar, basil, cayenne, chili flakes, oregano, thyme, ground mustard seed, white pepper, allspice, hickory smoke flavor.
For the wet, use a cup of plant milk and a Tbsp of apple cider vinegar; let it sit to curdle, then add hot sauce to taste (about 1/4 cup).
Once oil is hot, press 2 filets together if making big sandwiches, dredge in wet then dry and repeat for double dredge, fry for about 3 minutes or until golden brown.
Let the fried chicken rest on paper towels or a cooling rack placed on a cookie sheet with kitchen towels underneath.
For the sauce, mix 1/2 cup vegan mayo, 1 Tbsp vinegar, and Cajun seasoning to taste; optionally add a heaping tbsp of vegan cheese spread or cream cheese.