Vegan Fried Chicken Sandwich

Vegan Fried Chicken Sandwich 

Ingredients:

Protein Options:

– a pack of firm or extra firm tofu

OR

-A pack of oyster mushrooms.

(Note there is a difference between oyster mushrooms that are smaller mushrooms clumped together, versus the king oyster mushrooms, which are large and chunky single mushrooms.You can use either, but just know the preparation and texture will be a little different. A lot of people like to use the king oyster slices to mimic fish filets rather than chicken.)

Seasoned Breading Ingredients:

-1 Cup GF flour

-½ Cup GF breadcrumbs

-1-2 Tbsp sugar (preferably powdered, but use what you have) 

-1 Egg or flax egg if vegan

-½ Cup of vegan milk

-½ Cube or tbsp of vegetarian bouillon (veg or vegan chicken flavor works best if you can find it)

-½ Tsp each of: paprika, chili powder, onion powder, garlic powder, cayenne (optional), salt + pepper, baking powder

Special Sauce Ingredients:

– ½ Cup vegan mayo

-2 Tsp yellow or brown mustard

-2 Tsp sweet BBQ sauce

-2 Tbsp maple syrup, brown rice syrup, honey, or any other sweetener you like

-1 tsp lemon juice

-½ Tsp each of paprika and garlic powder

Sandwich Fixings: 

(whatever you enjoy on your sandwich. These are just our own recommendations) 

– GF hamburger bun or brioche style bread if you can find it

-Vegan cheese

-Lettuce

-Tomato

-Red onion

-Pickles

-alfalfa sprouts (if you wanna be fancy)

Steps:

First start by preparing your protein in advance. 

If using tofu, you’ll want to gently press and pat it dry. Then without cutting it (yet), place the whole block into a freezer safe bag. In a cup, mix together your bouillon and about a cup of water. Add it to the bag, seal it well (double bag if you need to!), and set in the freezer overnight. When you are ready to make your sandwich, take out your tofu to thaw in the morning, and then press it with some weight over a clean towel for 30 minutes to get out any excess moisture. 

If using mushrooms, you’ll want to clean your mushrooms first with some water and paper towel. If you’ve got the small clumped together oyster mushrooms, no need to break them apart. Small to medium sized clusters are good! If you’ve got the big king oyster mushrooms, you’ll want to slice them lengthwise into long and semi thin (about ¼- ½  inch thick) pieces. Place in a pot of boiling water, and boil for about 10 minutes or until the mushrooms are soft. Drain, and then gently pat everything dry. 

Next, we’ll prepare the batter with three separate bowls. In either a large bowl (or bag if you prefer to do the shake and bake method), mix all your flour, sugar, and spices together. In a separate bowl, mix together your egg or flax egg, and milk. Then in the last bowl, add your breadcrumbs. 

Now it’s time to fry your ‘chicken.’ Obviously, deep frying will give you the best texture and flavor, but if you are unable to do that, you can just shallow fry them in a pan like we did! 

First, heat up your pan with a generous amount of oil. Take your tofu or mushrooms and coat with the flour mixture first. Then dip it into the egg wash, and then roll in the breadcrumbs. If you find that the flour isn’t sticking well in the first step, you can dip in flour, then egg, then repeat the flour and egg steps again before rolling in the breadcrumbs. 

Place your pieces into your hot pan and fry for a few minutes on each side until super golden and crispy. Place over a paper towel to drain out any excess oil when they are done. 

Now it’s time to finally assemble! Prep your special sauce ahead of time, and go ahead and toast your bread. Spread the sauce generously over the slices, melt your cheese, and stack your ingredients to your heart’s content. 

Happy pride!