Were you guys ever fans of Chick-Fil-A?
In my thirty years on this planet, I can say I’ve never had the well-known and widely popular Chicken Sandwich, or anything on their menu for that matter. Personally, I never understood the hype.
Regardless of personal opinion, there are many who will argue that Chick-Fil-A chicken sandwiches are the holy grail of fast food chicken sandwiches. Who am I to tell them they’re wrong?
Luckily, if you’re vegan and you (used to) love Chick-Fil-A, you don’t have to give it up!!!
A couple weeks ago, I received The Edgy Veg’s new cookbook filled with 138 “carnivore approved” recipes.
Among the hundreds of dishes in the book, there it was…a copy cat recipe for the Chick-Fil-A Chicken Sandwich.
As I mentioned earlier, I have never tried The Chicken Sandwich, but Candace’s husband James swears her vegan recipe is an amazing replica of its counterpart.
At first I had my doubts.
Aside from the fact that I never understood the fascination with Chick-Fil-A, I also wasn’t excited about making my own Seitan.
Let’s just say my previous attempts at homemade seitan failed. Miserably.
To my pleasant surprise, the recipe for Candace’s seitan was pretty easy. And the outcome? Pretty damn delicious. Even better after it’s breaded and fried.
I’m almost sad I never got to try the original Chicken Sandwich just so I could compare the two. ALMOST.
Anyway, I’d love to take credit for this recipe, but it’s entirely Candace’s from The Edgy Veg. If you don’t follow her on YouTube, you probably should! She’s always cooking up delicious “carnivore approved” vegan food!
We’re also giving away a copy of her new cookbook (US and Canada residents only), so make sure to follow us on Instagram at @Eat_Figs_Not_Pigs and check out the full details on the photo of this recipe!! If you try this recipe, make sure to take a photo and tag her at @edgyveg.
Til next time, guys!!!
- 1 cup + 1 TBS vital wheat gluten, divided
- 1/2 tsp sea salt
- 2 TBS nutritional yeast
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 4 cups + 3/4 cup vegetable broth, divided
- 1/4 cup tahini
- 2-3/4 cups dill pickle juice, divided
- 1 TBS + 1/2 tso cayenne pepper, divided
- 6 chicken seitan patties, recipe above
- 3/4 cup unsweetened almond milk
- 2 cups unbleached all purpose flour
- 1/3 cup organic confectioners sugar (powdered sugar)
- 1 TBS + 1/2 tsp paprika, divided
- 2 tsp cracked black peppercorns
- 1 tsp chili powder
- 1 tsp sea salt
- 1 tsp baking powder
- 1 tsp garlic powder
- Peanut oil for frying
- 6 white burger buns
- 6 slices vegan cheese (we used Follow Your Heart provolone)
- Dill pickle medallions
- Hot sauce
- Preheat oven to 350 Degrees Fahrenheit
- In a large bowl, combine 1 cup wheat gluten, sea salt, nutritional yeast, onion powder and poultry seasoning; whisk to combine.
- In another large bowl, combine 3/4 cup vegetable broth and tahini; whisk until smooth. Using a spatula, carefully fold wheat gluten mixture into vegetable broth mixture until combined. (You might need to use your hands for this.)
- Sprinkle work surface with 1 TBS vital wheat gluten. Knead the dough until it's elastic but not dry. Add additional wheat gluten if dough feels too sticky and knead some more.
- Divide dough into 6 small burgers. (Keep in mind they will grow to be about twice their size, so make smaller than you would normally.)
- Place burgers in a dutch oven and cover completely with remaining 4 cups vegetable broth. Cover and cook in preheated oven for 1 hour, flipping seitan after 45 minutes.
- Remove burgers from broth and let cool for about 45 minutes on a wire rack.
- In a shallow bowl, combine 2 1/2 cups pickle juice and 1/2 tsp cayenne pepper. Add burgers, making sure they are submerged in the marinade, and marinate for 1 hour.
- In a deep fryer or heavy-bottomed saucepan, heat peanut oil to 325 degrees fahrenheit. If you are frying on the stove, you will need about 4-6 inches of oil.
- In a small bowl, whisk together remaining 1/4 cup pickle juice and almond milk. Set aside.
- In a medium bowl, whisk together flour, powdered sugar, remaining 1 TBS cayenne, paprika, peppercorns, chili powder, sea salt, baking powder and garlic powder. Set aside.
- Coat each burger in the flour mixture, then toss it into the milk mixture, Coating evenly on all sides. Coat generously in flour mixture again.
- In batches, place burgers in hot oil. Fry for about 5-8 minutes, flipping occasionally, or until the outside is crisp and golden brown. Using tongs, remove burgers from oil and place on a plate lined with paper towel.
- Heat a large, dry skillet over low heat. Toast buns, cut side down, for about 1-2 minutes.
- Remove buns from the pan. Place vegan cheese on bottom half of each bun and top with fried chicken and 4 pickle slices. Serve immediately with your favorite hot sauce, if desired.