Vegetarian Spicy Hot Chicken Sandwich
Satisfy your cravings for bold, fiery flavors with this Vegetarian Spicy Hot Chicken Sandwich, a plant-based twist on the classic favorite! Packed with crispy, golden plant-based chicken patties coated in a perfectly spiced flour blend, this sandwich delivers all the crunch and heat you love without the meat. The creamy slaw, infused with spicy vegan mayo, adds a refreshing balance to the cayenne and paprika-kicked breading, while bread and butter pickles bring a tangy, sweet twist to every bite. Nestled in lightly toasted hamburger buns, this vegetarian delight is as indulgent as it is wholesome, perfect for a quick and satisfying lunch or dinner. Easy to whip up in just 35 minutes, this sandwich is proof that comfort food can still be plant-based!
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Recipe Information
Ingredients
- 4 pieces plant-based chicken patties
- 1 cup all-purpose flour
- 1 cup unsweetened almond milk
- 2 tablespoons hot sauce
- 2 tablespoons cornstarch
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups vegetable oil
- 0.5 cup vegan mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 2 cups shredded cabbage
- 4 pieces hamburger buns
- 8 slices bread and butter pickles
Instructions
In a medium bowl, whisk together all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.
In a separate bowl, mix almond milk and 1 tablespoon of hot sauce to create a buttermilk-like mixture.
Dip each plant-based chicken patty into the flour mixture, then into the almond milk mixture, and finally back into the flour mixture to coat thoroughly. Set aside.
Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
Carefully place the coated plant-based patties into the oil and fry for 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together vegan mayonnaise, remaining hot sauce, white vinegar, and sugar to create a spicy mayo.
In a larger bowl, toss shredded cabbage with 2 tablespoons of the spicy mayo to make a creamy slaw.
Lightly toast the hamburger buns in a skillet or toaster.
Spread a layer of spicy mayo on the bottom half of each bun, then place a fried plant-based chicken patty on top.
Add a generous scoop of creamy slaw and 2 slices of bread and butter pickles to each sandwich.
Top with the other half of the bun and serve hot.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 5.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 310 mg | 7% | |
*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.
