Fried Chicken Sandwiches

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, dairy

DIETARY NOTES: Vegetarian, egg-free; not gluten-free, not dairy-free

INGREDIENTS:

Dredge and Tender™ Fried Chicken Breasts

1¼ cups all-purpose flour 

¾ cup cornstarch

2 teaspoons Kosher salt 

1 teaspoon pepper 

1 teaspoon granulated garlic  

1 teaspoon baking powder 

2 - 3 tablespoons water

4 each thawed Tender™ Chicken Breasts

½ cup Just Egg egg substitute

1-2 quarts vegetable oil for frying 

Sandwiches

1 tablespoon Miyoko’s Creamery plant-based butter

4 each Martin’s potato slider rolls 

Ranch dressing 

Butter lettuce, washed and dried 

Dill pickle chips  

INSTRUCTIONS

To make this completely vegan, replace Ranch dressing with a homemade vegan version and hamburger buns that are vegan. Dave’s Killer Bread’s Burger Buns area great option.

1. For the dredge: Whisk flour, cornstarch, salt, pepper, granulated garlic, and baking powder together in medium bowl. Add water to flour mixture; using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form. 

2. For the fried Tender™ Chicken: Pat chicken dry with paper towels. Place Just Egg in small bowl and coat chicken on all sides. Dredge chicken in flour mixture, pressing to adhere shaggy pieces. Remove chicken to parchment lined baking sheet. 

3. Meanwhile, Heat 2 quarts oil in Dutch oven over medium-high heat to 375°F. Carefully add chicken and fry until chicken is golden brown and registers 165°F, about 5 minutes, flipping chicken halfway through frying. (Adjust heat as needed to maintain oil temperature between 350-375°F.)  Transfer chicken to wire rack set in rimmed baking sheet; let cool.

4. For the sandwiches: Melt Miyokos butter over medium heat in non-stick skillet. Add buns and toast, cut side down, until golden brown, about 3 minutes. Transfer bun bottoms to cutting board, and set aside bun tops.

5. Place fried chicken on bun bottoms; then top with about 2 tablespoons Ranch dressing, lettuce, pickle chips, and bun tops. Transfer to platter and serve.