PETA vegan chik-fil-a sandwich
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 689.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,585.4 mg
- Total Carbs: 129.9 g
- Dietary Fiber: 1.3 g
- Protein: 25.5 g
View full nutritional breakdown of PETA vegan chik-fil-a sandwich calories by ingredient
Introduction
Recipe makes 4, nutritional information is for 1. Recipe makes 4, nutritional information is for 1.Number of Servings: 1
Ingredients
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4 vegan chicken cutlets (try Gardein Chick'n Scallopini)
3/4 cup plain, unsweetened soy milk
1/4 cup pickle juice
1 1/4 cups flour
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. dry mustard
2 Tbsp. powdered sugar
3 cups peanut, canola, or vegetable oil, for frying
Olive oil cooking spray
4 buns
16 dill pickle chips
Directions
Defrost or thaw the chicken cutlets if frozen.
Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.
Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a small frying pan over medium heat.
Dip a "chicken" cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.
Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.
Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.
Place 4 pickle chips on the bottom half of each bun, then top with the fried "chicken." Serve immediately.
Serving Size: Makes 4 sandwiches.
Combine the soy milk and the pickle juice in a bowl and mix well. Set aside.
Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and powdered sugar in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a small frying pan over medium heat.
Dip a "chicken" cutlet into the wet mixture, coating evenly on all sides. Toss into the flour mixture and coat generously. Repeat with the remaining cutlets and set aside.
Place one cutlet in the frying pan using a pair of tongs. Flip occasionally to ensure even cooking. Allow to cook for about 5 to 8 minutes, or until the outside is crisp and golden brown. Allow to drain on a paper towel. Repeat with the remaining cutlets.
Lightly spray the buns with the cooking spray and place in a frying pan over low heat until slightly toasted.
Place 4 pickle chips on the bottom half of each bun, then top with the fried "chicken." Serve immediately.
Serving Size: Makes 4 sandwiches.