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Vegan Wendy’s Spicy Chicken

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Let’s VEGANIZE the classic Vegan Wendy’s Spicy Chicken!

Vegan Wendy's Spicy Chicken

I’ve gotten a bunch of requests for this one so I had to try it out! I honestly don’t think I ever had one of these pre-vegan, but my girlfriend has and she said that this hit all the notes! There isn’t much to say other than it’s spicy and crispy and totally hit the spot.

Don’t skimp on the vegan mayo either! That in conjunction with the lettuce and tomato really contrast well with the spicy chick’n.

For this recipe, I’m giving you two options for the Chick’n. One is the standard thawing and mashing Gardein chick’n method. The other is making some from scratch. The recipe I used is heavily based off this ONE by Sauce Stache. All I did was add more seasoning and cut out the step of layering fat with the chick’n (I’m much lazier than him!)

There’s a few ingredients that you might not have on hand, but once you get them, you’ll find that they are useful in these kinds of recipes. I highly suggest checking out Sauce Stache’s YouTube, he has a lot of great vegan meat and cheese videos! I have links to some of the less common ingredients in the recipe below.


  • 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!

I’m using Gardein Scallopini filets in this recipe, but you could just as easily use my recipes for Tofu Fried Chick’n or my recipe for Fried Seitan Chick’n or even my recipe for Fried Oyster Mushrooms.

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

Vegan Wendy's Spicy Chicken

Vegan Wendy’s Spicy Chicken

Thee Burger Dude
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  • 1 package Gardein chick’n Scallopini or Strips will work
  • 3 burger buns
  • lettuce
  • tomato
  • vegan mayo
  • oil for frying

Wet Batter

  • 1/2 cup plant milk unsweetened
  • 1 Tbsp hot sauce
  • 1 Tbsp pickle brine from a pickle jar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp cayenne

Dry Batter

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 Tbsp baking powder
  • 1/4 cup cayenne
  • 1 Tbsp smoked paprika
  • 1 Tbsp mushroom seasoning
  • 1 Tbsp poulty seasoning or any all purpose seasoning

Vegan Chick’n Patty Recipe (adapted from Sauce Stache)

  • 1 cup pea protein powder
  • 3 Tbsp vital wheat gluten
  • 1 Tbsp arrowroot or tapioca flour
  • 2 Tbsp neutral oil I used refined coconut
  • 1 Tbsp chicken seasoning
  • 1 Tbsp mushroom seasoning
  • 1 tsp methylcellulose
  • 3/4 – 1 cup water or as needed


  • If you are using the Gardein Chick'n, thaw it and then form it into your patties. Add to a plate and refrigerate. Skip to step 9.
  • If you are making the chick'n patty from scratch, combine all the ingredients except the water in a food processor or high speed blender.
  • Add about 3/4 a cup of water and blend the mixture. If it comes together as a solid ball, great! If not, add a little bit of water at a time until it does. You don't want to add too much water or it will become very sticky and hard to work with.
  • Once it comes together into a ball, continue to knead it in the food processor or blender until it forms gluten strands. When you pull it apart it should have a shreddable looking texture to it.
  • Add the gluten ball to a lightly floured cutting board and roll it out to about 1/2 inch thick. Cut out your desired shaped patties. I was able to get 4.
  • Cover them and let rest for 30 minutes.
  • Then simmer them in SIMMERING water for 45 minutes. Make sure it's not boiling or the texture will be spongy.
  • After they have simmered for 45 minutes, let them cool to room temp on a plate and then refrigerate them over night.
  • Bring a pot of oil to 375 degrees fahrenheit. I recommend an oil with a high smoke point such as peanut, vegetable or canola. Don't use olive oil!
  • Prepare your dredging station. In one bowl combine the ingredients for the wet batter. In another bowl, combine the ingredients for the dry.
  • Once oil is up to 375 degrees, dredge your filet first in the wet mixture, then dry, and then repeat to double dredge, shaking off any excess flour and batter. Press the flour into the chick'n gently to ensure it sticks. Place carefully in oil and let it fry until golden brown. Let it rest on a cooling rack.
  • Toast your buns, then assemble sandwich as follows from bottom to top: Chick'n, lettuce, tomato, vegan mayo, top bun!
  • ENJOY!
Keyword vegan spicy chicken, vegan wendy’s chicken sandwich, vegan wendy’s spicy chicken, vegan wendys
Tried this recipe?Let us know how it was!

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  1. Made this for my husband’s birthday today. We went vegan about five years ago and one thing he really misses is the Wendy’s spicy chicken. This was absolutely amazing!

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