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Vegan Wendy's Spicy Chicken

Vegan Wendy's Spicy Chicken

Thee Burger Dude
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Ingredients
  

  • 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 (I used Imperial Taste Brand)
  • 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 (I used Imperial Taste Brand)
  • 1 tsp methylcellulose
  • 3/4 - 1 cup water or as needed

Instructions
 

  • 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
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