Vegetarian Southern Fried Chicken Burger
Indulge in the ultimate comfort food with this Vegetarian Southern Fried Chicken Burger that perfectly replicates the classic southern flavors without using meat. Featuring crispy, golden plant-based chicken fillets coated in a spiced flour mixture with notes of paprika, garlic, and cayenne, this recipe delivers a satisfying crunch and bold flavor in every bite. The homemade buttermilk substitute made with plant-based milk and apple cider vinegar ensures a moist and flavorful coating, while fresh lettuce, juicy tomato slices, and tangy pickles add vibrancy and texture to the burger. Served on lightly toasted buns slathered with creamy vegetarian mayo and mustard, this burger is irresistible and ideal for vegetarians craving a hearty, fried chicken-inspired meal. Perfect for lunch, dinner, or your next backyard gathering, this Southern Fried Chicken Burger is a vegetarian delight packed with taste and texture!
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Recipe Information
Ingredients
- 4 pieces Plant-based chicken fillets
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 cup Unsweetened plant-based milk (e.g., soy, almond, oat)
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Hot sauce
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
- 4 Burger buns (vegetarian-friendly)
- 4 pieces Lettuce leaves
- 8 pieces Tomato slices
- 8 pieces Pickle slices
- 0.5 cup Mayonnaise (vegetarian-friendly)
- 2 tablespoons Mustard
Instructions
In a small bowl, combine the plant-based milk and apple cider vinegar. Let sit for 5 minutes to create a buttermilk substitute. Stir in the hot sauce.
In a medium bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Dip each plant-based chicken fillet into the buttermilk mixture, ensuring it is fully coated, and then dredge it in the flour mixture. Press the flour mixture onto the fillet to create a thick coating. Repeat for all fillets, setting them aside on a plate.
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat. The oil should reach 350°F (175°C).
Carefully place the coated fillets into the hot oil, frying them in batches to avoid overcrowding. Fry for 3-5 minutes on each side, or until golden brown and crispy. Remove and place on a wire rack or paper towels to drain any excess oil.
Lightly toast the burger buns for added flavor and texture.
Assemble the burgers by spreading a layer of vegetarian mayonnaise and mustard on the bottom bun. Add a lettuce leaf, a fried plant-based chicken fillet, two tomato slices, and two pickle slices. Top with the other half of the bun.
Serve immediately with your favorite side dishes, such as fries or a salad. Enjoy your Vegetarian Southern Fried Chicken Burger!
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.1 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 494 mg | 11% | |
*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.
