RECIPE
31 INGREDIENTS18 STEPS38MIN

Vegan Fried Chicken Sandwich

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The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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We have done it. THIS is the best vegan fried chicken sandwich of your life. Using the KFC secret spice blend with Popeyes sandwich composition, this is the perfect popeyes chicken sandwich dupe.

38MIN

Total Cooking Time

31

Ingredients
The Edgy Veg
Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Vegan Chicken
3 cups
Better Than Bouillon, No Chicken Base
base dissolved in water to equal 3 cups total
1 Tbsp
Nutritional Yeast
1/2 Tbsp
Poultry Seasoning
1/2 Tbsp
Onion Powder
20 drops
Liquid Smoke
4 cans
(20 oz)
Young Green Jackfruit in Water
1/4 cup
Tapioca Starch
2 Tbsp
Silken Tofu
1/2 Tbsp
Water
24 sheets
Rice Paper Wrappers
to taste
Frying Oil
Seasoning
1/2 Tbsp
Dried Thyme
1/2 Tbsp
1 Tbsp
Celery Salt
1 Tbsp
Dry Mustard
1/4 cup
2 Tbsp
Garlic Salt
3 Tbsp
Ground White Pepper
1/2 Tbsp
1 Tbsp
MSG
(optional)
Dredging
1 cup
Unsweetened Soy Milk
3 Tbsp
Aquafaba , whisked
Chicken Sandwich
4
Hamburger Buns
to taste
Margarine
10 slices
Dill Pickle Coins
1/4 cup
Vegan Mayo
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Directions

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Step 1
In a medium-size pot, whisk together Better Than Bouillon, No Chicken Base (3 cups) , Nutritional Yeast (1 Tbsp) , Poultry Seasoning (1/2 Tbsp) , Onion Powder (1/2 Tbsp) and Liquid Smoke (20 drops) .
Step 2
Add Young Green Jackfruit in Water (4 cans) , and bring to a boil, stirring constantly. Reduce heat to medium and cook for 10 minutes.
Step 3
Reduce heat to low and simmer, covered for another 10 minutes or until the liquid has evaporated. Remove from heat and set aside.
Step 4
In a small blender or bowl with a whisk, whip together Tapioca Starch (1/4 cup) and Silken Tofu (2 Tbsp) . Add Water (1/2 Tbsp) 1 teaspoon at a time as needed (if any). Add to the jackfruit mixture 1 tablespoon at a time and mix until it starts to come together.
Step 5
Fill a shallow bowl with warm water and soften the Rice Paper Wrappers (24 sheets) by soaking each sheet for about 30 seconds.
Step 6
Remove from the bowl and place the rice paper on a flat surface. Place 2-3 tablespoons of the jackfruit mixture onto the rice paper and wrap the rice paper around the jackfruit flesh, making large bundles.
Step 7
Add All-Purpose Flour (2 cups) , Dried Thyme (1/2 Tbsp) , Dried Basil (1/2 Tbsp) , Dried Oregano (1 tsp) , Celery Salt (1 Tbsp) , Ground Black Pepper (1 Tbsp) , Dry Mustard (1 Tbsp) , Paprika (1/4 cup) , Garlic Salt (2 Tbsp) , Ground Ginger (1 Tbsp) , Ground White Pepper (3 Tbsp) and Sea Salt (1/2 Tbsp) or MSG (1 Tbsp) to a bowl and whisk together until smooth. Transfer to a large bowl.
Step 8
Next, whisk together the Unsweetened Soy Milk (1 cup) and Apple Cider Vinegar (1 Tbsp) . Let sit for a couple of minutes.
Step 9
Pour your Aquafaba (3 Tbsp) into a sperate bowl and whisk it until it's foamed.
Step 10
Now slowly add your soy milk and apple cider vinegar buttermilk into the foamed aquafaba while whisking it at the same time. Set aside.
Step 11
To cook your vegan chicken, you can use a deep fryer or a deep pan with a lid. If using a deep fryer: heat Frying Oil (to taste) to 325 degrees F (160 degrees C). If using a deep pan: pour enough oil to measure 3 inches inside the pan. Cover with a lid and heat oil over medium-high heat to 325 degrees F (160 degrees C).
Step 12
Dredge the vegan chicken in the flour mixture and shake off any excess. Then dip them in your aquafaba buttermilk mixture. Repeat. And lay to rest on a wire rack for 10 minutes.
Step 13
Cook 3 to 4 pieces in the hot oil at once. In a deep fryer: this should cook up golden brown and crispy in about 3-4 minutes. If you are using a deep pan with a lid: turn the pieces occasionally. This should take about 3 to 6 minutes.
Step 14
Keep an eye on the pieces and remove when golden brown and crispy. Place finished vegan chicken on a wire lined rack. Continue to fry your vegan chicken in batches of 3 or 4, allowing the oil to return to 325 degrees F (160 degrees C) between batches.
Step 15
Lightly Vegan Butter (to taste) each half of the Hamburger Buns (4) and toast the buttered sides on a pan over medium heat, until lightly browned.
Step 16
Spread roughly 1/2 tablespoon Vegan Mayo (1/4 cup) onto the top and bottom of each bun.
Step 17
Place 3 to 4 Dill Pickle Coins (10 slices) on the bottom of each bun, and top with vegan fried chicken.
Step 18
Add the top bun and serve with a side of fries or veggies, or other sides.

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