Fried Chick’n Sandwich
Ingredients:
- 4 prepared TerraMeat™ Plant-Based Chick’n Cutlets
- 4-6 cups Neutral Oil, for Frying
- Sandwich Buns
- Vegan Sriracha Mayo
- Tomato, Sliced
- Green Leaf Lettuce
- 1 cup All-Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- Salt & Pepper
- ½ cup Elmhurst® plant milk of choice
- Vegan Liquid Egg Product
Preparation:
- Prepare (4) TerraMeat chick’n cutlets following instructions on package and shape them into patties. Set aside.
- In a large heavy bottomed pot or Dutch oven, add oil (should be at least 1 inch deep) and heat to 350°F. Place a wire rack on a baking sheet and set aside.
- Preparing the breading stations: In one bowl, combine your flour and spices. In another bowl, combine plant milk & vegan egg.
- Dip one chick’n cutlet into the wet mixture, letting the excess drip off. Then place in your flour mixture and coat evenly. Place the vegan chick’n back into the wet mixture, and then back into the flour mixture to double dredge. Repeat with the remaining cutlets.
- Fry the chick’n in 2 batches. Carefully place 2 battered cutlets into the hot oil, using a splatter guard if desired. Fry for 3 to 4 minutes or until golden, flipping halfway. Remove from oil with tongs and place on the wire rack over the baking sheet. Repeat with the other 2 cutlets.
- To assemble your sandwich, spread 1 tbsp of vegan sriracha mayo on each top bun, add lettuce, tomatoes, your fried chick’n (and any other toppings) and enjoy!
Serves 4
