Vegan Buffalo Chick'n Bites with Ranch Dipping Sauce
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Serves: 20-28 Buffalo Chick'n Bites
 
Ingredients
Ranch
  • ½ cup vegan mayonnaise
  • ½ cup vegan sour cream
  • ½ cup non-dairy milk, original and unsweetened
  • 1 tsp fresh dill, minced
  • 1 tsp fresh chives, minced
  • 1 tsp garlic powder
  • 1 tsp white vinegar
  • Pink Himalayan sea salt, to taste
  • Fresh ground black pepper, to taste
Buffalo Chick'n Bites
  • 2 vegan eggs
  • 2 tsp avocado oil
  • 10 oz vegan chicken strips
  • ½ teaspoon sea salt and black pepper + more to taste
  • ½ cup red onion, finely diced
  • ¼ cup celery, finely diced
  • ½ cup vegan mozzarella shreds
  • ½ cup vegan cheddar shreds
  • ½ cup Frank's Red Hot Sauce
  • ¼ cup vegan sour cream
  • ¼ cup vegan cream cheese
  • ¼ cup prepared ranch dipping sauce
  • 2 TBS panko bread crumbs + more for breading
Instructions
Ranch Dipping Sauce
  1. In a bowl, combine all the ingredients and whisk until completely smooth. Taste and adjust seasonings. Cover and set in the refrigerator. Ranch will thicken as it sits. If you prefer a thinner dipping sauce, add a bit more non-dairy milk (about 1 tablespoon at a time) until you reach desired consistency.
Buffalo Chick'n Bites
  1. In a small bowl, prepare vegan eggs according to package directions. Set aside.
  2. In a pan on medium high heat, add avocado oil. Once oil is hot, season vegan chick'n strips with one teaspoon sea salt and black pepper, and cook until slightly crispy on the edges and heated through, about 6-8 minutes. Remove from heat and set aside to cool. Shred into small pieces with your hands or the back of two forks.
  3. Place chicken shreds in a large bowl with red onion, celery, cheese shreds, hot sauce, sour cream, cream cheese, ¼ cup prepared ranch, 2 tablespoons panko bread crumbs, and prepared vegan eggs.
  4. Mix thoroughly to combine all the ingredients.
  5. With a small melon baller or rounded tablespoon, scoop out about 2 tablespoons of buffalo chicken mixture and round into balls. Place each ball on a parchment paper lined try. Repeat the process until all the mixture is gone. Place the buffalo chick'n balls in the freezer to solidify for about 15-20 minutes,
  6. Meanwhile, heat some vegetable oil in a deep fry pan on medium heat. Let the oil heat to 350-375 degrees F.
  7. In three seperate bowls, add flour. In another bowl, add unsweetened non-dairy milk. In the third bowl, add 1½ cups panko bread crumbs.
  8. Once the buffalo chick'n balls are slightly solid, place each ball in the flour, then into the non-dairy milk, then into the bread crumbs. Make sure that the buffalo chick'n balls are fully coated each step the of breading process. Once all the balls are breaded, fry in small batches until golden brown and crispy, about 6-8 minutes.
  9. Serve warm with ranch dipping sauce and buffalo sauce.
  10. ENJOY!!!
Notes
1. For the ranch dressing, you can find vegan-friendly mayonnaise at most grocery stores. Our favorite brands are JUST, Follow Your Heart Vegenaise, and Best Foods. The brand of vegan sour cream we typically buy is Tofutti, which we find at Whole Foods, Sprouts, and Lassen's. If you are unable to find vegan sour cream, there are several recipes online for cashew-based sour creams that are FANTASTIC!
2. The vegan egg we use is from the brand Bob's Red Mill. We also like Ener-G. If you are unable to find vegan egg binder, you can simply make a flax "egg" by mixing 1 tablespoon flaxseed meal with 2.5 tablespoons of warm water (this is enough for 1 egg, double the recipe for 2 eggs). Mix thoroughly and let rest to thicken for 5 minutes.
3. The vegan chicken strips we used are from the brand, Gardein. You can find a variety of different brands at most grocery stores in the frozen section, as well as specialty health food stores, such as Whole Foods and Sprouts.
4. The vegan cheese shreds we used are Daiya's NEW Cutting Board Shreds. We tested this recipe with several different brands, and found that this specific one melts the best. If you are unable to fine Daiya's new Cutting Board Collection, any other brand will work.
5. When you place the bites in the freezer to solidify a bit, make sure to put them on a parchment paper lined plate or tray, otherwise they will stick to the plate. Plastic wrap works, too.
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-buffalo-chickn-bites/