Vegan Popeyes-Style Fried Chik'n Sandwich
Ingredients
- 8 Vegan Scallopini-style Chik'n Filets
- 4-8 Hamburger Buns (Depending on if you Double Up the Filets)
- Dill Pickle Slices
- For the 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
- For the Sauce
- 1/2 Cup Vegan Mayo
- 1 Tbsp of Vinegar
- Cajun Seasoning to taste
- (Optional) add a heaping tbsp of a Vegan Cheese Spread/cream cheese
Preparation
Thaw 8 Vegan Chick’n Scallopini Filets (this is for 4 Big Sandwiches, or 8 small ones if you decide to not press 2 filets together.)
Heat up Oil for Deep Frying to 350-375F
While Oil is Heating up, prep your dredge station. For Dry, Fill a bowl with 1 Cup Flour plus Cajun Seasoning to taste (I used about 2 Tbsp. I have a Cajun Spice blend with the following spices: Salt, Onion Powder, Garlic Powder, Black Pepper, Paprika, Sugar, Basil, Cayenne, Chili Flakes, Oregano, Thyme, Ground Mustard Seed, White Pepper, Allspice, Hickory Smoke Flavor - This is why I prefer using a store-bought blend, makes the process a lot faster! Plus I’m lazy! But if you have all these spices at home you could totally make it too!)
For the Wet, use a cup of Plant-Milk and a Tbsp of Apple Cider Vinegar. Let that sit for a bit so it curdles then add Hot Sauce of choice to taste, I used about 1/4 Cup.
Once the oil is up to 350-375F, Press 2 Filets together (unless you want to make smaller sandwiches, then just use each Filet as is) & Dredge in Wet, then Dry and repeat to Double Dredge. Carefully add the Double Filet to oil and let it fry for about 3 min or until Golden Brown.
Let the Fried Chick’n rest on a plate with paper towels, or if you have a cooling rack, place it on top of a cookie sheet with kitchen towels under the rack.
For the Sauce, mix about 1/2 a cup of Mayo, a Tbsp of Vinegar & some more Cajun Seasoning