Vegetarian Fried Chicken Burger
Indulge in the ultimate comfort food with our Vegetarian Fried Chicken Burger—a plant-based twist on the classic favorite! Featuring crispy, golden soy chicken-style patties coated in a perfectly seasoned batter and crunchy breadcrumbs, this recipe delivers a satisfying crunch in every bite. Nestled in soft burger buns and layered with fresh lettuce, juicy tomato slices, tangy pickles, and creamy vegetarian mayonnaise, this burger is a harmonious blend of textures and flavors. Quick to prepare and ideal for weeknight dinners or casual gatherings, this meat-free delight offers all the indulgence of fried chicken without compromising on your dietary preferences. Whether you're a vegetarian or simply exploring new flavors, this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Soy chicken-style patties
- 4 pieces Burger buns
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.75 cup Water
- 1 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
- 4 pieces Lettuce leaves
- 1 large Tomato, sliced
- 0.5 cup Vegetarian mayonnaise
- 8 slices Pickles
Instructions
In a large bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Gradually add water while stirring until a smooth batter is formed.
Pour the breadcrumbs into a shallow dish. This will be used to coat the soy patties.
Dip each soy chicken-style patty into the batter, ensuring it is well coated. Allow any excess batter to drip off.
Transfer the battered patty to the breadcrumbs, pressing down slightly to ensure the breadcrumbs adhere well, creating an even coating.
In a large skillet, heat the vegetable oil over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, test the oil with a small piece of batter—if it sizzles immediately, the oil is ready.
Carefully place the coated patties in the hot oil. Fry them in batches if necessary, to avoid overcrowding the pan.
Fry each patty for about 3-4 minutes on each side, until golden brown and crispy. Remove the fried patties from the oil and let them drain on a paper towel-lined plate.
To assemble the burgers, slice the burger buns in half and lightly toast them on a dry pan if desired.
Spread a generous layer of vegetarian mayonnaise on each bun half.
Place a lettuce leaf on the bottom bun, followed by a fried patty.
Top each patty with slices of tomato and pickles. Add the top bun to complete the burger.
Serve the vegetarian fried chicken burgers immediately while hot and enjoy!
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.7 g | 638% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7882 mg | 343% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 26.5 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1570 mg | 33% | |
*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.
