The ultimate vegan fried chicken sandwich

It’s no secret that fast food is, well, THE BEST. You know me. I can dive into a salad if it’s well dressed and filled with tasty stuff (preferably bread), but there’s a reason why my motto is #feedyourface. I’m all about vegan ‘ish that’s battered, fried, and covered in as many gluttonous toppings as you can handle… like the ultimate vegan fried chicken sandwich!

I recently found out that KFC is releasing a new vegan sandwich, and nearly lost my marbles! Then just the other day Beyond Meat said they were bringing a bucket of vegan chicken to ONE location in Atlanta to test the market! 2019 is the future, people. There’s so many fast food brands releasing DOPE options for us vegans that are more than a measly garden salad. 

But I’m sure you’ve also see the great chicken sandwich debate that’s been firing up online? Well it’s time to put the battle to bed, because my sandwich is the real deal. Can I get a hell yeah?! I’m talkin’ a THICK breaded n’ fried vegan chicken patty that’s coated in all the right spices, vegan mayo, lettuce, and tangy dill pickle slices. Just call me Lauren the vegan fast food wizard! 

BTW, if you have an extra big appetite for vegan-ized fast food, I’ve got even MORE ideas on the blog. Try making my vegan big mac, vegan double down, or in-n-out animal style fries. Talk about a feast! Now, let’s get into how to make the ultimate vegan fried chicken sandwich. 

The ultimate vegan fried chicken sandwich

Treat yo’ self to a totally vegan-ized fast food chicken sandwich!

COURSE dinner, Lunch

CUISINE American

KEYWORD chicken sandwich, kfc, sandwich

PREP TIME 15 minutes

COOK TIME 10 minutes

SERVINGS 2 sandwiches



  • 4 C vegetable oil, for frying
  • 1 pkg Gardein chicken scallopini, thawed in the fridge (4 pieces)
  • 2 sesame seed buns
  • 2 tbsp vegan mayonnaise, divided
  • 1/2 C green leaf lettuce, chopped into 1/4 inch ribbons, divided
  • 1 garlic dill pickle, sliced widthwise into 1/8-inch slices


  • 1/2 C unsweetened nondairy milk
  • 1/2 tbsp apple cider vinegar
  • 1/8 C buffalo style hot sauce
  • 1 tsp cornstarch
  • 1 C all-purpose flour
  • 1/2 tbsp sea salt
  • 1/2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground white pepper or ground black pepper
  • 1/2 tsp ground sage
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp celery salt
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/4 tsp ground allspice


  1. In a medium to large heavy bottom pot, heat up frying oil to a temperature between 325°F to 350°F.
  2. Gently press two vegan chicken scallopini cutlets together to double up the thickness and set aside.
  3. Prepare your dredging stations. To make the liquid batter, combine nondairy milk with apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and then add it to the bowl.
  4. In another bowl, combine the flour with the sea salt, chili powder, garlic powder, onion powder, ground white pepper, ground sage, coriander, paprika, celery salt, ground nutmeg, ground cinnamon, ground cumin and ground allspice.
  5. When the oil reaches 350°F, dunk the vegan chicken into the liquid batter first, letting the excess drip off. Then place it in the dry batter to coat evenly. Place the vegan chicken back into the liquid batter and then back into the flour mixture to double dredge.
  6. Fry the chicken separately in 2 batches. Carefully place 1 battered vegan chicken into the hot oil, using a splatter guard if desired. Fry for 3 to 4 minutes, flipping halfway. Remove from the hot oil with tongs and place on a paper towel lined plate to absorb any excess oil. Repeat with the second piece of battered chicken.
  7. To assemble your sandwich, on the bottom of the sesame seed bun, spread 1 tablespoon of vegan mayonnaise, add 1/4 cup of lettuce, the vegan chicken, half the pickle slices and the top bun.

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