Chick-fil-A Spicy Chicken Sandwich


The next time you're feeling that plain probing for nutriment, despite the fact that you recognize it’s just about garbage committed in foil, take matters into your own hands and create one thing even as tasty in your own room. This has been philosophy for years, and have become my grace after I went vegetarian.

Today, i'm sharing with you my instruction for a Chick-Fil-A Sandwich, because of nearly a year of solicitation by James and his friends. There area unit several recipes on my web site and my channel for many of your nutriment favorites done vegetarian vogue. however this one has most likely been requested the most—and truly a dish i actually, haven't tried the important version of. therefore this instruction was created blind with an area filled with food romantic, male, omni style testers. There area unit one,950 completely different places in America that you just might be tempted to eat a Chick-fil-A sandwich, and whereas it might little question be delicious—I am assured you may realize the vegetarian various even as satisfying, if not, much better in some ways.

This instruction matches the distinctive flavors of a Chick-fil-A Spicy Chicken Deluxe sandwich, that exploitation my seitan chicken instruction because the base. You’ve seen Maine use that in my McChicken Sandwich, McNuggets and Popeyes chicken recipes—so if you’ve created those, then you’ll be a professional at this. to urge that pickle-y flavor distinctive to Chick-fil-A, we have a tendency to area unit progressing to infuse our seitan for concerning AN hour in a very pickle juice tub. currently don't do that for quite AN hour, alternatively all you may style is pickles.

Like all my emulator recipes, I do attempt to keeo them as authentic as doable, therefore to urge that signature crisp breading we have a tendency to area unit exploitation pulverised sugar- Yup! You browse that correctly- sugar. The granulated sugar, in conjunction with the leaven can offer your breading that distinctive Chick-fil-A tender, crisp texture. For this instruction I additionally researched what kind of oil they use for his or her sauteing, and located out it had been peanut—so sorry all you nut allergic reaction peeps, you’ll need to use another kind of oil and have a less authentic version. simply kidding- i like you. i'm simply angling. I invariably use my deep frier for these emulator recipes to form as authentic as doable, however if you don’t own one, or refuse to use one; you'll be able to invariably pan fry it in enough oil to form certain it's fully submerged.

James told Maine that he invariably favourite his spicy sandwich with cheese, therefore I flat-topped everything with a slice of vegetarian provolone. And Voila! you've got currently created the epic world far-famed Chick-fil-A sandwich, vegetarian vogue. You’re welcome!


Chicken Meat

  • 1 cup vital wheat gluten
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • ½ tsp Himalayan salt
  • ½ tsp poultry seasoning
  • ¾ cup vegetable broth, I made mine with bouillon (enough to cover), for cooking
  • 2 tbsp tahini


  • pickle juice, enough to cover seitan chicken
  • ½ tsp cayenne pepper


  • ¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
  • ¼ cup pickle juice


  • 2 cups organic white unbleached flour
  • ⅓ cup powdered sugar(yup)
  • 3 tsp paprika
  • 2 tsp cracked black pepper
  • 1 Tbsp cayenne pepper (I love my food really spicy, you can add less if you don’t) + more for seasoning finished product
  • 1 tsp chili powder
  • 1 tsp Himalayan salt
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • Peanut oil for frying


  • Burger buns, use whatever you want! I used white buns to be authentic
  • Pickles, cut into medallions
  • Your favourite Vegan cheese (I used provolone)


Chicken "Meat"

  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
  6. Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
  7. Mix together the marinade in a plastic bag or shallow bowl and allow the seitan to soak for an hour.


  1. Mix together pickle juice and almond milk or egg replacer and set aside.


  1. Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
  2. Warm the peanut oil in a deep fryer, frying pan or pot over medium heat until you reach 325F.
  3. Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
  4. Place cutlets into the hot oil using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets and sprinkle with cayenne pepper to achieve ultimate spicy perfection.

Building your burger

  1. Place your buns in a frying pan over low heat until slightly toasted.
  2. Place vegan cheese on the bottom half of each bun, then top with the fried seitan chicken and top with 4-5 pickle medallions. Serve immediately

Recipe From : The Edgy Veg

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