Vegan Spicy Hot Chicken Sandwich
Get ready to indulge in the ultimate plant-based comfort food with this Vegan Spicy Hot Chicken Sandwich! This flavor-packed recipe recreates the boldness of a classic Nashville-style hot chicken sandwich using crispy fried vegan chicken patties coated in a spiced flour mixture with paprika, cayenne, and garlic for that irresistible kick. Topped with a refreshing homemade spicy slaw of shredded cabbage and carrots tossed in a tangy vegan mayo dressing, plus pickle slices for crunch, this sandwich hits all the right notes. Serve on toasted vegan burger buns for the perfect balance of textures and flavors. Whether you're looking for vegan junk food done right or just a fun, spicy meal idea, this recipe guarantees satisfaction. Perfect for a quick lunch or dinner, it’s sure to impress vegans and non-vegans alike!
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Recipe Information
Ingredients
- 2 pieces vegan chicken patties
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 4 teaspoons spices (paprika, cayenne, garlic powder, onion powder)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons hot sauce
- 1 cup vegan mayonnaise
- 2 teaspoons white vinegar
- 1 teaspoon sugar
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 2 pieces vegan burger buns
- 2 cups neutral cooking oil (e.g., vegetable oil)
- 6 pieces pickle slices
Instructions
In a bowl, combine unsweetened almond milk and apple cider vinegar to make vegan buttermilk. Let it sit for 5 minutes to curdle.
In another bowl, whisk together the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
Dip each vegan chicken patty into the vegan buttermilk, then coat thoroughly in the spiced flour mixture. Repeat to double-dip for extra crispiness.
Heat the neutral cooking oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C).
Carefully fry the coated vegan chicken patties in the hot oil for 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a small bowl, mix vegan mayonnaise, white vinegar, sugar, and about 1 teaspoon of hot sauce to create a spicy slaw dressing.
Combine the shredded cabbage and carrots in a large bowl, then toss with the slaw dressing until well coated.
Toast the vegan burger buns in a dry skillet or toaster until golden brown.
Assemble each sandwich: Place a fried vegan chicken patty on the bottom bun, drizzle with additional hot sauce for extra heat, top with a generous scoop of slaw, and add pickle slices. Cover with the top bun.
Serve immediately and enjoy your Vegan Spicy Hot Chicken Sandwich!
Nutrition Facts
Calories |
6010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 544.2 g | 698% | |
| Saturated Fat | 78.6 g | 393% | |
| Polyunsaturated Fat | 24.5 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 39.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 736 mg | 57% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
