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Vegan Chick-fil-A

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Yes, you can make Vegan Chick-fil-A! Just as good and tasty as the original and it’s even available on Sundays!

I never went to Chick-fil-A much before going vegan. I mean, maybe a handful of times. I thought it was pretty good, especially for fast food. But then I found out about the owner’s anti-LGBTQ views and had to boycott them. Which then led me to learn how to deep fry chicken myself!

I had let the chicken marinate, and intended on making some the next day. However that night, I came home drunk with the munchies. Against my better judgment, I deep fried that chicken and and made a sandwich. And not only did I not burn my house down, but it was delicious! But I digress, don’t learn how to deep fry when drunk, it’s a bad idea! I was very lucky nobody got hurt.

Well, now that I’m vegan, and I’ve made this, I have to say, it’s BETTER! Perhaps I’ve just gotten better at frying, or perhaps, things just taste better when you know that it’s Vegan? I dunno, all I know is this sandwich, and the sauce, are just phenomenal!

why you’ll love vegan chick-fil-a

If you used to eat fried chicken, or if you still do but are trying to cut back, then I can guarantee you’ll love this recipe! It’s got all the flavors that I remember from Chick-fil-A. The crispy, savory chick’n, the pickles, and of course that SAUCE! Oh man, the sauce is so good!!

You also don’t have to make a sandwich. Feel free to whip up some nuggets instead!


This is an age old myth that’s been debunked numerous times, but to be clear, no, they don’t brine their chicken in pickle juice. I’m sure it’s delicious if you do it, but we’ll be skipping it as Chick-fil-A doesn’t do it.

One thing they do use however is MSG, so we’ll be adding some of that in there.

I know MSG has a bad reputation with some folks, but it’s unwarranted and not supported by science. MSG occurs naturally in many foods, like tomatoes and mushrooms, so if you eat those, you are eating MSG!

Check out Know MSG for more info if you need more convincing!

how to make vegan chick-fil-a

First to make the sauce, it’s quite easy! Just mix all the ingredients and refrigerate it for at least 4 hours to let the flavors mingle.

We have a lot of options for the actual vegan chick’n fillet. You can go with some Tofu Fried Chick’n or some Seitan Fried Chick’n.

You can even just get something like the Gardein Chick’n products (Scallopinis, or the Chick’n Strips). Let those thaw overnight in the fridge (or on the countertop for an hour or so).

Then shape them into patties. I recommend going for about 5 oz per patty.

Freeze them for at least 30 minutes so they firm up. They can be delicate and have a tendency to fall apart when dredging otherwise.

To fry the chick’n, all we need to do is get a dredging station together. We’ll have some seasoned flour, and then a vegan buttermilk mixture. I also like to add some flour to the vegan buttermilk to help it get nice and thick.

Then we simply need to dredge our vegan chick’n in both mixtures.

I prefer going in the dry, then wet, then back to dry.

But you can do a wet to dry two times to double dredge for a thicker breading. Just make sure you shake off the excess batter and flour, and coat them thoroughly.

Next, carefully add the chick’n to a pot of neutral, high smoke point oil once the heat is at 375 F / 190 C.

Protip: Fry a nugget to test out the seasoning and adjust accordingly.

Fry for about 5 minutes, or until golden brown and crispy.

Then we simply need to assemble our sandwich and dig in!


  • Use a heavy bottomed pot (Stainless SteelCast IronCarbon Steel etc)
  • I highly recommend a Deep Fry Thermometer to monitor the oil temp.
  • Use a neutral tasting, high smoke point oil (Canola, Vegetable, Peanut etc.)
  • Make sure to use UNSWEETENED plant milk. I like RIPPLE the best.
  • Add flour as needed to thicken the vegan buttermilk mixture.
  • Shake off the excess flour and batter when you dredge.
  • Fry a test nugget to test the seasoning and adjust as needed.
  • Let the chick’n rest on a Wire Rack after frying to prevent soggy chick’n.


  • Don’t leave the pot unattended.
  • Keep children away from the pot.
  • Don’t fill the pot more than halfway with oil. Don’t overcrowd it as well.
  • Turn the handles of the pot away from you to avoid accidental spills.
  • Keep a lid nearby so you can cover the pot if it catches fire.
  • Never use water to put out an oil fire.
  • Get a Fire Extinguisher just to be extra safe. This isn’t just good for deep frying, but for having in the house in general!


If you want to see about alternatives to deep frying, check out my BEST WAYS TO FRY VEGAN CHICKEN post!

other recipes you’ll dig!


Just like non-vegan fried chicken, vegan fried chicken is best the fresher it is. If you do have leftovers, I recommend reheating them in an air fryer at 380 F, for about 6 minutes or until heated through and crispy again.

The sauce will be good in the fridge for about 5 days.

Recommendations for Kitchen Gear, Spices & Pantry Items, Camera Gear, check out my Amazon Storefront!

Vegan Chick-fil-A Sandwich

Thee Burger Dude
4.79 from 14 votes


  • 4 – 5 Vegan Chick’n Filets*
  • 4 – 5 Burger Buns
  • Dill Pickles


  • 1 cup unsweetened plant milk
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp pickle brine from a pickle jar
  • 1 tsp MSG
  • 1/4 cup 30g flour


  • 1/2 cup 60g flour
  • 1/2 cup 60g cornstarch
  • 1 Tbsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 2 Tbsp powdered sugar
  • Black pepper to taste
  • 1 – 2 Tbsp cayenne for spicy filet

Vegan Chick-fil-A Sauce

  • 1/2 cup vegan mayo
  • 3 Tbsp BBQ sauce
  • 1 Tbsp yellow mustard
  • 2 Tbsp Vegan Honey**
  • 1 tsp apple cider vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder


Chick-fil-A Sauce

  • Combine all the ingredients for the sauce. Taste and adjust for seasoning. Refrigerate for 4 hours.

Fried Chick'n

  • Prepare your dredging station by combining the ingredients for the dry and wet dredge in separate bowls respectively.
  • Heat up some oil in a heavy bottomed pot to 375 F / 190 C. Use an oil with a neutral taste and high smoke point (like vegetable, canola or peanut). Don't fill the pot more than half-way, but fill it enough to cover the fillets.
  • Once oil is up to temp, dredge your fillet first in the dry, then wet, then back into the dry, shaking off any excess flour and batter and coating thoroughly. You can also do wet, dry, wet, dry to double dredge for a thicker breading.
  • Place carefully in the oil, letting the fillet gently drop away from you, and let it fry until golden brown. Let it rest on a cooling rack.
  • Toast your buns in a little butter or oil.
  • Assemble sandwich as follows: bottom bun, pickles, fried chick'n, a healthy drizzle of the sauce, and then the top bun!
  • ENJOY!


*You can use my Tofu Fried Chick'n Method, or make some Seitan Filets from my Seitan Fried Chick'n recipe. If you use something like Gardein Scallopinis, let them thaw. Shape them into patties, then freeze for at least 30 minutes before dredging. Please refer to the notes in the blog for more info!
**For Vegan Honey you can make some using my RECIPE or simply use some agave or maple syrup.
Keyword vegan chick fil a, vegan chick fil a chicken, vegan chicken sandwich
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